Pork confit question

[rickbern]

So…

I made some pork confit using a mixture of animal fats and olive oil

I cooked it low for five hours and submerged the pork in the fat, put the jars in the fridge

I see there’s clear liquid on the bottom and solidified fat on the top. Is this okay or did I not separate the fat thoroughly enough? Or does this look normal and I should just chop onions for two weeks and let it age?

 

[Michi]

@rickbern

The fat and oil will separate, that is normal. you can also have this happen if you make the confit with just pork fat, without added oil. Sometimes, you end up with gelatinous stock separating out, also cause two distinct layers.

Either way, if no mould grows, that's not anything to be concerned about.

 

[rickbern]

@rickbern

The fat and oil will separate, that is normal. you can also have this happen if you make the confit with just pork fat, without added oil. Sometimes, you end up with gelatinous stock separating out, also cause two distinct layers.

Either way, if no mould grows, that's not anything to be concerned about.

Thanks, Michi!

Back to chopping onions