creme brulee pork belly confit

Applying Thomas Keller's technique for his pork belly confit onto this Asian char-siu twist, with a torched caramel crack on the top. Seriously sexy.

creme brulee pork belly confit

Ingredients
  • 560~600 grams of pork belly, skin-on
  • 4 cups water
  • 3~4 star anise
  • 4 cloves of garlic, smashed
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon black peppercorn
  • 1/2 cup salt
  • 1/4 cup honey

Directions
  • Combine all the ingredients in “brining” except for the pork belly, in a pot. Bring to a simmer and let cook until the salt has completely dissolved. Chill the brine in the refrigerator until cooled. Place the pork belly in a zip-lock bag and pour the brine into the bag to submerge it. Rest the bag on top of a deep plate and leave in the fridge to brine for 6 hours. Make sure the pork belly is fully submerged at all time.
  • Preheat the oven on 230ºF/110ºC. Take the pork belly out of the brine and rinse it clean of any scraps, then really pat it dry with a clean towel. Place the belly, SKIN-SIDE DOWN in an oven-proof container that’s just wide enough to hold the pork belly, and deep enough to allow 1? or 3 cm of room on the top. The better the fit of the contain, the less fat you’ll need to confit the pork (a square cake-pan is great). Heat up enough oil (I just used light olive oil instead of pork fat) to cover the pork belly by at least 1/2? or 2 cm, in a pot until warmed through (but not hot enough to cook the belly). Pour the oil into the baking container, then cover with aluminum foil. Confit the pork in the oven for 4 hours. It should be easy to pierce through with a fork.