Crispy Pork Confit with a Tomatillo Salsa Verde
SERVES 6 SUPER EASY
Tomatillos are the perfect foil to the richness of the crispy pork. Their sharp flavour is very distinctive, but if you can’t find any, feel free to use green tomatoes. Failing that try a good store bought salsa verde.
6 × 200 g. thick pork steaks, cut from the neck or shoulder
1 l. rendered pork or duck fat
6 Tbsp. coarse sea salt
4 cloves garlic, roughly chopped
1 Tbsp. crushed black peppercorns
2 tsp. ground cumin
2 tsp. dried oregano
1 Tbsp. chilli powder
350 g. fresh tomatillos, husked and washed
1 Tbsp. chopped onion
1/2 tsp. chopped garlic
1 fresh green chilli
1 Tbsp. fresh lime juice
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. sugar
2 Tbsp. fresh coriander, chopped
Twenty four hours before, marinade the pork steaks. Place them in a ceramic dish, and sprinkle evenly with the marinade ingredients. Cover and refrigerate.
The next day, warm the duck or pork fat in a heavy casserole, place the pork steaks in the melted fat, and bring to a gentle simmer. Cover and cook out very slowly for 1 1/2 – 2 hours, or until the steaks are very tender. Be careful when handling the steaks at this point, because they will be very fragile, and will break up easily.
To make the salsa
Puree all the ingredients, except the fresh coriander, in a blender, or food processor. Add the fresh coriander just before serving or it will go grey and musty.
To prepare for serving
Preheat the grill to high. Crisp up the pork steaks by placing under the hot grill for about 3 – 4 minutes on each side. Place on warmed plates, and garnish with the tomatillo salsa.