Roast pork a la confit.

85C roast pork. Cooked in fat.

Probably the easiest yet tastiest method for meltingly tender roast pork with a killer crispy crackling.
There is no marinating, browning, turning, mopping, basting, checking, probing etc. You just take the meat, season it, put it in the oven and then forget about it until you're ready to eat.

It does take time so it's not for a speedy lunch but excellent for dinner parties or Sunday lunches. The process takes about 12 to 14 hours, ideally overnight, but there is practically zero chance of burning the meat or drying it out. I've done this more than ten times now and it never fails.

It might seem scary but it isn't. And no, there is no obligation to eat all that fatty liquid. The oil and melted pork fat will rise to the surface of the meat juices after resting. Then ladle it up and use the meat juices for a tasty gravy.

about 1.6 kg pork, skin on
sea salt, approximately 2 tbsp
8- 10 peppercorns
4 fresh sprigs of rosemary
handful of fresh sage leaves
4 fresh sprigs of oregano
4 bay leaves
rape seed oil

My preferred dish for this is a classic cast iron pot but a good stainless steel loaf tin also does a good job.
It is best to use a piece of pork the same shape as the tin, since the meat must sit very snugly in the tin leaving very little space between the meat and the tin. The fewer air pockets the less oil you need to use. Oil is poured on top to keep the meat from drying out. In a way, this is like confit.
It is also important to not put a too big chunk in the tin since you want the edges of the tin to rise above the meat (and not the other way round) to keep all the liquids in. Otherwise you might end up with a bit of a puddle.

Start by bringing the meat to room temperature and turning on your oven, 85C. The temperature is approximate, it just has to be above 80 and below 95C. You do not even need to wait until it is fully heated, just proceed as you go.

Score the skin. Season the meat all over with sea salt. Sprinkle a good amount of salt in the tin as well. Toss in some peppercorns. Place half of the herbs in the tin, spreading them around, then put the meat on top with the skin upwards. You've really got to use your hands here and make it fit well, filling all the corners but keeping the meat level on the surface. Now take the rest of the herbs and tuck them between the pork and the sides of the tin.
Take the oil, pouring it all over the meat. Tilt the tin and make sure the oil fills all the cracks and cavities. If you've tucked the meat well, it should take only about 100ml. Sprinkle some salt on top.
Place the tin in the oven, uncovered, close the door and forget about it for the next 12 hours. It can even sit there in the oven for 18 hours without any problems so don't take it out too soon if you're not ready to eat yet.

My dad just popped a 3 kilogram pork roast in the oven. Same method, just a bigger pot. That will be our dinner tomorrow, on Christmas Eve. Eaten together with sweet and sour stewed cabbage, boiled potatoes and spiced marinated pumpkin.

But it can be served in so many ways. Between two slices of rye bread with pickles. In a bun with salad and sauce. Shred it into a noodle soup. Any way you you like.
Can also use the meat juices as a base of a soup.


  1. I'm a huge fan of slow roasted pork, never thought of it as confit but I guess so. I love the photos and the delicious suggestions. So glad that little silver sandwich spear made me click to your blog!

  2. Thanks, I love those little silver picks, got a set of five animals from an antiques dealer.
    As in terms of confit, cooking in fat, could use melted pork fat but that would mean having to go to the shop to buy it for this recipe only. That is not too practical.
    I think this technique even beats sous vide, it is much juicier and more flavoursome.