Pork Belly Confit

Mix together the salt, sugar, lightly crushed garlic, thyme, bay leaves, cracked peppercorns, and juniper berries in a small bowl. Score the skin of the pork belly in a crosshatch pattern with a sharp knife or Stanley blade — cuts 1 cm apart, through the skin and just into the fat layer but not reaching the meat. This scoring promotes even crackling later. Rub the cure mixture thoroughly over every surface of the belly, working it into the score cuts and pressing the aromatics firmly into the flesh. Place skin-side up on a wire rack set over a tray, cover loosely with cling wrap, and refrigerate overnight (8-12 hours).

Preheat the oven to 90°C (195°F). Melt the pork fat in a deep roasting dish or Dutch oven large enough to hold the belly. Place the belly skin-side down, pour in enough warm fat to completely submerge it — the fat should cover the belly by at least 1 cm. Place a piece of parchment over the surface and then the lid or tight foil. Transfer to the oven and cook for 6-8 hours. Do not rush this with higher heat. At 90°C, the collagen in the connective tissue and skin gradually converts to gelatin without ever forcing the fat to fry — the distinction between confit and poaching in fat.

Line a small baking dish or loaf tin with cling wrap, leaving an overhang on all sides. Lift the belly from the fat and place it skin-side down in the lined tin. Fold the cling wrap over the top. Place another baking sheet directly on the cling wrap and weigh it down with heavy cans — at least 2 kg of weight. Refrigerate for a minimum of 6 hours, ideally overnight. The pressing compacts the belly into a uniform slab for clean portioning and forces the fat and gelatin to redistribute evenly throughout.

Portion the pressed belly into individual serving pieces (typically 5-6 cm squares). Place a heavy oven-safe skillet — cast iron ideal — over medium-low heat. Do not add fat; the belly itself will render immediately. Place the portions skin-side down, pressing firmly with a spatula. Cook over medium-low heat for 12-18 minutes without moving — patience here is essential. The fat will slowly render and the skin will progressively crisp and turn translucent amber. It should crackle like glass underfoot when tapped with a spoon. Flip for the final 2 minutes to lightly colour the meat side.