After reading Stacie Stewart’s, the beehive gal off Masterchef 2009, blog I discovered her recipe for Belly Pork Confit.

I’ve never done a confit, so thought I would try this. It was VERY VERY NICE! I made a slight tweak to the recipe from the link below, in that I added 4 garlic cloves, crushed, to the oil – that was it. Next time I will also get the skin took off at the butchers, as I tried (in vain) to get it to goto good crackling.

The depth of taste was incredible though, and the meat just melted. After allowing it to cool I removed the bones, but there were a few bits of cartilage left, but nothing major. I also divided the slab into 4 pieces.

Try it out, I served mine with champ, peas and carrots http://staciestewart.weebly.com/2/post/2010/03/the-softest-confit-of-belly-pork.html (stupidly I forgot to take a pic)