Masakan Madiun Pork Cheek Confit INDIAN FOOD -

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Artikel : Masakan Madiun Pork Cheek Confit INDIAN FOOD
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Masakan Madiun Pork Cheek Confit INDIAN FOOD

I was talking to my favourite butcher at Tiong Bahru Market about the different cuts of pork and how to best cook them when he took out a bag full of pork cheeks and asked me to try them. He suggested braising them in soy sauce the traditional Chinese way but I had other plans in mind.

Yes, I was planning to sous vide them the same way I sous vide my beef cheeks but changed my mind almost immediately when I saw the pile of pork fat behind the counter. I immediately asked for 2 kilograms of the glorious fat. Yes, I was going to prepare pork cheek confit for our Sunday dinner!

Commonly using duck, confit is seasoned meat that is slow cooked in its own rendered fat and lard. Cooked confit is allowed to cool without being removed from the renderings and can be stored in the fat for a long time. The French started using this method of cooking, cooling and storing to preserve meat for a longer period of time before the refrigerator was invented.

Besides the aroma that filled the air when rendering the pork lard in preparation of this confit dish, I absolutely love the "by-products" of this cooking process - the rendered fat and the crackling. Both so very flavourful and versatile - I store them in jars and use them in many other dishes and cooking.

I gave this pork cheek confit an Asian twist by finishing it in a soy-mirin-vinegar reduction. Served with potato gratin and portobello, it was a very satisfying meal enjoyed by the whole family!

Ingredients (Serves 5)

Confit of Pork Cheek

10 pork cheeks

150g coarse sea salt

fresh thyme and rosemary sprigs, chopped

6 cloves garlic, chopped

2 kg pork fat, cut into cubes

6 tbsp dark soy sauce

4 tbsp mirin

4 tbsp maple syrup

4 tbsp balsamic vinegar

Potato gratin

1 kg potato

250ml heavy cream

250ml full milk

1 clove garlic, minced

1/2 onion, peeled

1/2 tbsp sea salt

25g unsalted butter

Portobello

2 tbsp rendered pork fat (from above)

5 large Portobello mushrooms

1 clove garlic, minced

2 tbsp white wine

2 tbsp water/broth

salt and pepper

 Method

Confit of Pork Cheek

Clean, dry and place the pork cheeks on a plate. Sprinkle salt, herbs and garlic. Cover with cling wrap and keep in fridge overnight.

Render the pork fat over high heat until you get almost all the liquid lard out of the golden brown cracking. Transfer the liquid lard into a casserole (Cast iron preferred).

Preheat the oven to 120�C.

Rinse the excess spices off the marinated pork, removing all the salt, and dry thoroughly. Carefully immerse the pork cheeks into the casserole of fat. Cover with foil and the lid, then place in the oven for about 4 hours, until the pork is meltingly tender and the flesh is just coming apart. 

Remove casserole from the oven and leave the cheeks to cool in the fat. Remove and dry with kitchen paper. Keep aside.

Bring the soy sauce, mirin, maple syrup and vinegar mixture to boil in a saut� pan. Reduce to a honey consistency and add the cold pork cheeks into the syrup and warm through for 4�5 minutes, until caramelised and nicely sticky, turning regularly.

Potato gratin

Peel the potatoes and slice them thinly (about 3mm thick) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook until potato is tender but not dissolving into mush. (Do check on the potato from time to time and stir to avoid burning at the bottom.)

Preheat the oven to 240�C.

Grease a medium roasting tray with some of the butter. Remove onion from the potato and pour the potato milk mixture into the tray. Press and distribute evenly. Dot with remaining butter and bake in oven for 15 minutes or until gratin is browned.

Remove, let stand for 10-20 minutes.

Portobello

Season mushroom with sea salt and pepper.

Heat a saut� pan with the rendered pork fat. Stir fry the garlic and deglazed with wine. Add the water/broth and bring to boil. Add mushrooms and cover pan with a lid. Cook for 2-3 minutes each side. Add water if necessary.

Plating

Place portobello and some fresh salad leaves of your choice on one side of the plate and the pork cheek confit on the other. Slice the potato gratin into squares and place a piece between the pork and the mushroom.

Use your imagination, create patterns using drops of the reduction by the side.

Artikel Confit, Artikel Pork, Artikel Recipe,

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