All recipes

This recipe is intermediate

Pork Belly Confit with Maple Crust

12 hours 15 min Cook time 20 minutes Prep time 10 à 12 servings


Maple crust ingredients


In The Oven

  1. Place oven rack in middle position and preheat oven to 110 °C (225 °F).
  2. In a bowl, combine pepper, cinnamon, bay leaf, vanilla, star anise, thyme and salt.
  3. Using your hands, coat pork belly with spice rub. Fold belly in half.
  4. In a large casserole, place diced carrot, onion and celery as well as garlic, thyme and rosemary on the bottom, followed by the belly. Add broth until belly is half submerged.
  5. Seal with aluminum foil and bake for 12 hours.
  6. After cooking, remove belly from cooking juice and squeeze it into a dish slightly smaller in size. Cover with plastic wrap and add weight to press. Refrigerate overnight.
  7. Reserve cooking liquid, remove thyme, rosemary and bay leaf and reduce over medium heat.
  8. Using an immersion blender, blend cooking liquid, add 1 cup of veal stock and continue cooking for 2–3 minutes to finish the sauce. Season to taste. Keep warm.
  9. Place oven rack in middle position and preheat oven to 180 °C (350 °F).
  10. Remove belly from fridge and slice into rectangles while cold.
  11. Place pork belly rectangles on a baking sheet and bake for 10 minutes.
  12. Meanwhile, in a bowl, mix Parmesan, maple sugar or flakes and Dijon mustard.
  13. Cover baked pork belly rectangles with this mixture and bake for 2 minutes to form a crust.
  14. Serve pork belly rectangles with a light drizzle of sauce around them.

Nutritional value (per serving)

  • 437 calories
  • 34 g proteins
  • 30 g fat
  • 5 g carbohydrates
  • 1 g fibre
  • 2 g sugar
  • 482 mg sodium
Back to top