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Mangalitsa Belly, Part II

  • Category :
  • wine and food
  • July 26th, 2009

    The second preperation of the mangalitsa belly is going to be a confit. Confit by definition is a cut of meat cured then slow cooked in it’s own fat. It is then stored in the fat as a method of preserving the meat.

    Bought the last of the rendered lard from flying pig farm. No... on TwitpicIt’s a very simple preperation. The difficult part is getting enough of the animal fat to cover what you want to cook. Since your meat are going to be soaking in the fat for a good few hours, the quality of the fat is very important. Michael from mosefund farm offered me some leaf lard for rendering. As good as it sound, the thought of leaving my oven on 350F overnight or having my tiny tiny apartment smell like bacon for the next three days doesn’t sound too appealing. Luckily, I found the next best thing from Union Square farmers market: rendered leaf lard from flying pig farm.

    Share photos on twitter with Twitpic I cut the belly in 3 inch x 3 inch cube, pad dry with kitchen towel and covered liberally with the following dry rub and leave it for 48 hours in the refrigerator

    1/2 lb of five spice powder
    1/2 lb of salt
    A few clove of garlic, slice paper thin

    Share photos on twitter with Twitpic After 2 days in the refrigerator I washed the rub off, pad dry with kitchen towel and set aside. Preheat the oven to 180F. I heat the lard on the stove in a thick saucepan or a casserole to 180 F. Place the belly piece in skin down, covered and place in oven for 7 hours. After 7 hours put the casserole in an ice bath then into the fridge. The ice bath is purely to help cooling the content down to 70F within 2 hours to comply with NYC health code. The belly piece needs to sit in the fat for at least one day. it will keep in the fat in the fridge for a few months. When ready to eat, fish one out and melt the fat to fetch the piece.

    Share photos on twitter with Twitpic when ready to serve, heat a some lard in a pan to 350 F. Fry the belly piece skin down until the skin is golden and crispy. slice into 1/4 slices. I serve it with some rice flour buns, cilantro, leeks, hoisan sauce and chopped and fried peanuts.

    Entry Filed under: wine and food

    1 Comment Add your own

    • 1. Heath Putnam  |  July 28th, 2009 at 9:44 pm

      Kavin,

      I’m sorry you didn’t take Michael up on his offer and render your own Mangalitsa lard.

      Mangalitsa lard is much better than that of other pigs. That’s why you liked the belly so much – the incredible fat quality of Mangalitsa versus that of other pigs.

      I’ll have Mangalitsa lard (USDA-inspected) for sale in about a month.

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