Confit Pork Shoulder, Potato Crisps and Crackling,
with a Peach and Cider Reduction and a Thyme
Sorbet
Cooking confit takes a hell of a lot of fat for a whole shoulder but the result is a hugely flavorful and delicate meat. The cut as you can see ended up a bit rough round the edges but it was very tasty. If you have the time try not to cook much above 80oC. 'Low and slow'. The tenderness of the meat is dependent on the breakdown for the connective tissue, which breaks down at around 70oC. So in theory you don't need it much higher than that. I actually find cooking on a low heat on the hob easier than using the oven. Plus I can constantly check it without hassle and I don't lose too much heat when I do.
I would recommend trying the thyme sorbet with any pork dish. It's really simple to make. Boil some water with some sugar and fresh thyme sprigs ( normal sorbet would use a lot of sugar (1/1 ratio), I reduced this because of the savory nature of the dish. I think it was a quarter weight of sugar to water in the end). Simply take of the heat after the mixture starts to thicken and freeze or put in a ice cream machine.
Exams this week at Tante Marie , wish me luck.
Lovely dish! Tasty, creative. Nice presentation. Good one! Thanks, s
Posted by: s. stockwell | May 27, 2009 at 11:56 PM
Thyme sorbet what a great idea - surely it is more complicated than you make it sound?!
Posted by: Gourmet Chick | May 28, 2009 at 10:48 AM
I swear it is that easy. The thyme infuses with the sugar syrup in a matter of seconds on the heat. If you cook it too long you can just add a few more herbs.
You could use any herb and get similar results. Try some basil sorbet on top of a slice of buffalo mozzarella with a roasted cherry tomato on the side. You not only get the three distinct flavors but also a flow of temperature and textures which is delightful.
Posted by: thewaroncookbooks | May 29, 2009 at 05:28 PM