Confit of pork cheeks

Preparation time 30 minutes.

Ease of preparation is difficult.

Ingredients

• 500g pork cheeks, cleaned of fat and glands
• 150g coarse rock salt
• 1 tablespoon whole black peppercorns
• 1 tablespoon fresh chopped rosemary
• 3 fresh bay leaves
• 500 ml rendered duck or pork fat

Directions

1. In a bowl mix the cheeks, salt, peppercorns, rosemary and bay leaves.
2. Cover with a cloth and refrigerate over night.
3. The next day, wipe the excess salt and herbs off the cheeks.
4. Heat the fat 225 degrees Fahrenheit.
5. Carefully place cheeks into the fat and cook for 1 hour.
6. Remove the cheeks from the fat and place in a sterile jar. Pour the fat over the cheeks to completely cover. Let it cool.
7. Store in the fridge for 2 weeks.

To serve:

1. Remove cheeks from fat.
2. Cook in at 400 degrees Fahrenheit oven until crisp and golden brown.
3. Slice thinly and serve with salad greens and Smoked Tomato Vinaigrette.