Before we begin, I want to say that what I doing in this experiment is a Confit in only the loosest sense of the word. As readers will recall from my post on Pork Belly, not only do my wife and I really enjoy eating the meat, I love cooking with the rendered fat. Unfortunately, fresh Pork belly only appears in our stores infrequently so, when I see it, I tend to grab as much as I can.
I really love the love shown in this blog to food and cooking. Look at all that lovely pork and pork fat.