Braised Pork Confit with Quince Mustard
Prep: 15 minutes
Cook: 6 hours
Braised pork confit with quince mustard hors d’oeuvres
This recipe is from Lucques (named for a rare and extraordinary French olive), one of LA‚s finest. Nation’s Restaurant News called Chef Suzanne Goin “one of America’s new tastemakers,” and she was named as one of Food and Wine’s best new chefs of 1999. Goin works closely with local farmers providing a menu featuring primarily local and organic produce, fish and naturally raised Niman Ranch meats. Her menu is a homegrown blend of French and Mediterranean cuisine.
5lb. Pork butt or pork shoulder trimmed and some fat removed
3-4 lb. Duck fat or 1/2 gallon canola oil
10 1/2 Inch slices of country white or any white bakery bread
3/4 cup of quince paste- found at most specialty stores or cheese shops
1 T. of extra virgin olive oil
1 T. of Dijon mustard
10-15 mint leaves
- Preheat oven to 250°F.
- Marinate pork for 4-6 hours with chopped rosemary, oregano, parsley and smashed garlic. Salt and pepper pork for one hour before cooking.
- Place pork in a deep-sided roasting pan submerged in the duck fat or canola oil. This will take about 4-8 hours. After the third hour check every hour. The meat should fall apart easily. Remove from oven, drain and let cool.
- In a food processor place quince paste, olive oil, and mustard. Puree until smooth. Keep country white bread warm so the bread stays nice and chewy. Take the crust off the bread, and either tear it or cut it into little squares. Spread the mustard on the bread and tear small pieces of pork and place them on the bread. Garnish each with a mint leaf.