Confit Pork Belly - how to plate like a chef
- bigboyrecipe2015
- Aug 16
- 7 min read
In BigBoy’s culinary world, food is not merely a delight for the taste buds but also a dialogue between vision and soul. This time, we turn our focus to the classic French confit pork belly, exploring how innovative cooking methods and refined plating can create a feast that captivates all senses—sight, smell, and taste. This article takes you through the journey of crafting this dish, from the challenge of achieving crispy pork skin to the art of creative plating, gradually unveiling the secrets of restaurant-quality cuisine.
From Tradition to Innovation: The Challenge of Confit Pork Belly
Confit is a quintessential French cooking technique, using low-temperature slow cooking to render pork belly tender and juicy while preserving its rich, meaty aroma. However, the greatest challenge lies in achieving perfectly crispy pork skin without drying out the meat due to high heat. In previous attempts, we tested three methods and found that the air fryer produced the crispiest skin, but the drawback was that the skin and meat had to be cooked separately, making it impossible to complete in one go.
To find a more convenient approach, we took inspiration from netizens’ suggestions and experimented with frying the pork skin in an uncoated cast iron pan, followed by finishing it in an air fryer. This method strives to balance crispy skin with tender meat, preserving the essence of traditional confit while infusing home cooking with innovative flair, making it accessible for every culinary enthusiast to recreate at home.
The Magic of the Uncoated Cast Iron Pan: The Secret to Crispy Pork Skin
The uncoated cast iron pan, with its unique textured surface, brings an unexpected airiness to the pork skin. Place the confit pork belly in a low-heated cast iron pan and slowly fry until golden. The skin gradually forms delicate bubbles, releasing an enticing charred aroma. Then, wrap the edges of the pork belly in foil and place it in an air fryer preheated to 200°C for just five minutes. This step further crisps the skin while keeping the meat beneath tender and juicy.
This “fry-and-air-fry” method successfully addresses the issue of separating the skin and meat, resulting in a pork skin texture that is more three-dimensional than that achieved by frying alone in a regular pan. When sliced, the skin emits a crisp “crackling” sound, while the meat remains silky and succulent, leaving one eager to dig in.
The Art of Plating: From Ingredients to a Visual Feast
A successful dish is defined not only by its flavour but also by how plating tells a story. Drawing on the “golden ratio” composition principle, we concentrated the elements on one side of the plate to create visual harmony and depth. Below are the highlights of this dish’s plating:
1. Beetroot Gel: A Sweet-and-Sour Surprise for the Palate
Beetroot gel adds a vibrant splash of colour and a sweet-tart flavour to the dish. Fresh beetroot is juiced, mixed with water, sugar, balsamic vinegar, and agar-agar powder, boiled, and cooled into a jelly-like consistency. After blending and straining, it becomes a silky gel. Dispensed from a squeeze bottle in groups of three dots, it not only enhances the visual appeal but also elevates the flavour profile, offering a refreshing taste reminiscent of blackcurrant.
2. Apple and Onion Purée: A Sweet and Savory Perfect Match
Apple and pork are a timeless pairing. This apple and onion purée is made with caramelised onions and apples, combined with a touch of Dijon mustard and salt, slow-cooked until thick, then blended into a smooth consistency. After straining, the purée is velvety, exuding a sweet yet slightly spicy aroma that adds warmth to the confit pork belly.
3. Pan-Seared Brussels Sprouts: A Layered and Flavorful Side
Brussels sprouts are fried in pork fat until slightly charred, then steamed with beef stock, forming a glossy glaze on the surface while retaining a crisp interior. This cooking method imbues the sprouts with both aroma and texture, adding a fresh green element to the dish.
4. Rich Sauce: The Finishing Touch of Flavor
The sauce is crafted by sautéing shallots, cardamom, cloves, and fennel seeds until fragrant, then simmering with the juices from the confit pork belly (or beef stock) until thickened. A touch of butter is added to enhance gloss and aroma. Drizzled on both sides of the pork belly, it not only boosts flavour but also adds a flowing aesthetic to the plate.
The Final Presentation: A Fusion of Balance and Beauty
Place the confit pork belly diagonally on the plate, surrounded by three small teaspoons of apple and onion purée arranged in a triangular formation for visual structure. Nearby, add the Brussels sprouts and beetroot gel, with a long, curved line of gel to create a sense of movement. Finally, garnish with two beetroot leaves. This dish is not only visually striking but also perfectly balanced in flavour—the crispiness and tenderness of the pork belly, the sweet warmth of the apple purée, the tart freshness of the beetroot gel, and the richness of the sauce combine to create a feast for both the palate and the eyes.
Watch the video below now! Scroll down for a detailed written recipe and instructions.
This French confit pork belly not only showcases the essence of traditional techniques but also elevates home cooking to restaurant quality through innovative methods and refined plating. Whether you’re a novice or a seasoned cook, this dish is worth trying. Follow BigBoy’s culinary journey and use simple ingredients to create extraordinary flavours!
Ingredients (serve 2)
Confit Pork Belly:
Confit Pork Belly | 2 pcs （Pls refer to my Confit Pork Belly Recipe） |
|---|
Beetroot Gel:
Beetroot Juice | 100ml |
|---|---|
Water | 100ml |
Balsamic Vinegar | 15ml |
Sugar | 15g |
Agar Agar Powder | 2g |
Onion & Apple Puree:
Butter | 20g |
|---|---|
Onion | 1 each |
Apple | 1 each |
Dijon Mustard | 1 tsp |
Salt | 1 pinch |
Water | 100ml |
Spiced Jus:
Shallot (shredded) | 2 each |
|---|---|
Fennel Seeds | 1 tsp |
Cloves | a few |
Cardamom | a few |
Beef Stock | 300 ml |
Side:
Brussels Sprout | 6 each |
|---|---|
Lard | 10g |
Beef Stock | to taste |
Steps
Confit Pork Belly:
1.
Using a meat fork or sharp knife, prick multiple holes all over the pork skin, piercing through to the first layer of fat. This allows the fat under the skin to render out during roasting and baste the skin, resulting in a crispy crackling.
2.
Flip the pork belly over and rub the mixed spice powder, cumin powder, and fine salt evenly over the meat side. Spread coarse salt evenly over the skin to draw out moisture. Refrigerate for 3 hours.
3.
After 3 hours, preheat the oven to 105°C. At the same time, melt the pork fat until liquid (about 100°C).
4.
Remove the coarse salt from the skin and wipe off the marinade from the meat. Pat the pork dry with kitchen paper.
5.
Place the pork belly into the pork fat, ensuring the fat just covers the meat. Cover with a sheet of baking paper and cook in the oven for 3.5 hours.
6.
Once cooked, allow the pork fat to cool, then place another tray on top of the pork belly and weigh it down. Refrigerate overnight.
7.
The next day, remove the pork belly. The pork fat can be reserved for future use. Cut the pork belly into the desired portion sizes, then separate the pork skin along with the first layer of fat. Method 1: Place the skin in the oven at 220°C and roast for 20–25 minutes until the surface blisters. Then add the pork meat to the oven and roast together for a further 5 minutes. Method 2: Place the skin in an air fryer at 200°C and roast for 15 minutes until the surface blisters. Then add the pork meat to the oven and roast together for a further 5 minutes. Method 3: Line a frying pan with a sheet of baking paper, place the pork skin side down, and pan-fry over low heat until the skin is golden and crispy. Then transfer to the oven and bake for an additional 5 minutes.
Beetroot Gel:
8.
Juice fresh beetroot until you have 100ml of juice.
9.
Place beetroot juice, water, balsamic vinegar, sugar, and agar agar in a saucepan and bring to a boil. Cook for 2 minutes, then allow to cool.
10.
Once cooled, refrigerate for 30 minutes or until set to a jelly-like texture.
11.
Blend until smooth and transfer into a squeeze bottle for plating.
Onion & Apple Puree:
12.
Cut the onion into brunoise; peel and brunoise the apple.
13.
Over medium heat, add butter to the pan and sauté the onion until softened. Add the apple and cook until all the ingredients are caramelised. Finally, add water, Dijon mustard, and salt, and cook until the liquid has almost evaporated.
14.
Transfer to a blender and blend everything into a Puree.
Spiced Jus:
15.
Heat a pan over medium-low heat with a little oil. Add shallots, fennel seeds, cloves, and cardamom, and cook until fragrant.
16.
Add beef stock and reduce until thickened. Season with salt.
17.
Strain the sauce, then whisk in a little butter to achieve a silky finish.
Assembling:
18.
Heat a pan over medium heat with a little pork fat. Add the Brussels sprouts and sear until caramelised. Add a little beef stock and salt, cover, and cook until tender.
19.
To plate: place a piece of confit pork belly on the plate, followed by Brussels sprouts and a spoonful of onion & apple purée. Pipe dots of beetroot gel and finish with a drizzle of spiced jus. Serve immediately.
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