Confit de Porc — Pork Confit

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Confit de porc applies the Gascon confit method to pork (Sus scrofa domesticus), most commonly using the shoulder (épaule), belly (poitrine), or cheeks (joues), which are rich in intramuscular collagen and respond superbly to the slow fat-poach. The cure consists of 25 g coarse sea salt per kilogram, 3 g pink curing salt (sodium nitrite at 6.25%) per kilogram for color retention and added microbial control, quatre-épices at 2 g per kilogram, crushed garlic, and fresh bay leaf (Laurus nobilis). The meat is rubbed thoroughly, stacked in a non-reactive vessel, and cured for 36 to 48 hours at 2-4°C. After rinsing and drying, the pieces are submerged in rendered lard or a blend of lard and duck fat at 90-95°C (194-203°F) and cooked for 3 to 5 hours, depending on the cut's thickness. The target internal temperature is 85°C held for 45 minutes, at which point the collagen in the supraspinatus and infraspinatus muscles of the shoulder will have fully converted to gelatin. The science is straightforward: above 70°C, the triple-helix structure of collagen unwinds; prolonged exposure at 85°C completes the conversion, yielding meat that is fork-tender and lubricious. Once cooked, the pork is transferred to sterilized crocks, submerged in strained fat, and stored at 2-4°C. Pork confit is a foundational component of cassoulet Toulousain, where it contributes body and richness to the bean stew. It can also be shredded for rillettes or crisped in a hot pan and served atop lentils du Puy with a reduction of verjuice.

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