Pork Confit With Lentils And Zampone

CATEGORY	CUISINE	TAG	YIELD
Meats		Worrall tho, Worrall2	1	Servings

INGREDIENTS

3 1/2	lb	Pork butt
6	T	Maldon salt
1	T	Soft thyme leaves
1	T	Crushed white peppercorns
4	pt	Goose or duck fat
1		Head garlic, keep whole
1		Head garlic, peeled and
		crushed
1 1/4	lb	Lentils puy
1/2	lb	Pork rind, scattered with
		thyme garlic and
		wrapped together
		with string
18		Baby onions
12		Baby carrots
1/4	lb	Panchetta, diced
1		Stick celery, diced
2		Carrots, diced
1	oz	Dried cepes, soaked and
		finely
		diced
1	T	Tomato puree
12		Cloves garlic
1		Zampone
3	pt	Chicken stock
8		Pieces pork confit
1		Onion, diced
2		Sprigs thyme

INSTRUCTIONS

You need a cut of pork with fat, i.e. the butt. Break up the meat into
large chunks. Scatter a layer of rock salt in the bottom of a large
bowl. Sprinkle over some thyme, half the head of garlic and the
crushed white peppercorns. Put a couple of the pieces of meat on this
then cover with another layer of salt, thyme, crushed garlic, pepper
then another layer of meat. Keep in a dry and warm place for 36 hours.
After 36 hours, rinse the preservatives off the meat and pat dry with
kitchen paper so it does not spit in the oil. In a large pot, melt
some goose fat and let it simmer for a few minutes. Add the pork and
let the meat cook for 3 hours on a very slow heat. Add another tin of
goose fat to the pot and a head of garlic, then another tin of goose
fat.  After 3 hours, lift the pork out with tongs and let it cool on a
plate. Take a storage jar, and put some of the goose fat in the
bottom. Put the pork pieces on top and fill up , leaving an inch  space
at the top of the jar, with more goose fat. Tap the jar to get  rid of
any air pockets and fill all the gaps with fat. When the  contents of
the jar have cooled down, melt some lard into the top of  the jar to
seal it, place the lid on and put it in the fridge or a  cool place to
store.  Heat the base of the jar of pork confit over a stove to remove
the  lard seal and melt the confit fat. Put a pot of boiling water on
for  the zampone. In a casserole dish add the panchetta, confit fat,
garlic, diced onion, celery and diced carrots. Cook out with thyme  and
2 bay leaves for 8-10 minutes. Put the Zampone which is in a  sealed
air tight bag into the boiling water and let it cook for 30  minutes.
When it is cooked, remove it from the bag and let it cool  down.  After
10 minutes, add to the casserole dish the lentils, cepes and 1  tsp of
the juices of the cepes, remembering to sieve out the grit.  Add in the
bottle of red wine, baby onions, tomato puree, the wrapped  rind and
chicken stock and let everything simmer for 1 1/2 hours.  After this
time, remove the wrapped rind from the pot. Cut the  zampone into
slices about 1 inch thick. With a ladle, spoon some of  the lentils on
the bottom of a serving dish and then place some of  the chunks of
sausage. Add some of the pork confit and scatter more  of the lentils
on top, Repeat, and end with some chunks of zampone on  top.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5121 Calories From Fat: 2671 Total Fat: 289.1g Cholesterol: 1583.2mg Sodium: 5374.9mg Potassium: 10180.5mg Carbohydrates: 149.2g Fiber: 26g Sugar: 45.8g Protein: 462.1g