Pork Belly Confit

This pork belly confit recipe results in tender and flavorful meat with a crispy skin.

Ingredients - Serves 4

Preheat the oven to 300°F.
Season the pork belly with salt and black pepper on all sides.
Place the pork belly in a baking dish and add the minced garlic and thyme sprigs.
Pour the rendered duck fat over the pork belly, ensuring it is fully submerged.
Cover the baking dish with aluminum foil and place it in the preheated oven.
Cook for 4 hours, or until the pork belly is tender and easily pulls apart.
Remove the pork belly from the baking dish and transfer it to a wire rack.
Increase the oven temperature to 450°F.
Place the pork belly skin-side up on a baking sheet lined with parchment paper.
Roast in the oven for 20-30 minutes, or until the skin is crispy and golden brown.
Remove from the oven and let it rest for a few minutes before slicing.
Serve the pork belly confit with your choice of side dishes or accompaniments.