Pork Belly Confit

Instructions

1. Prepare the cure
   In a small bowl, mix together the kosher salt, brown sugar, crushed garlic, crushed black peppercorns, and orange zest. This will be your dry cure mixture for the pork belly.
2. Cure the pork belly
   Place the pork belly in a shallow dish and rub the cure mixture all over it, ensuring even coverage. Add the bay leaves, rosemary, thyme, and juniper berries (if using) around the pork. Cover with plastic wrap and refrigerate for 24 hours.
3. Prepare for cooking
   Preheat the oven to 275°F (135°C). Remove the pork belly from the refrigerator and rinse off the cure mixture under cold water. Pat the meat completely dry with paper towels.
4. Confit the pork belly
   Place the pork belly skin-side up in a deep ovenproof dish that fits it snugly. Melt the duck fat or lard and pour it over the pork belly until completely submerged. Cover the dish tightly with aluminum foil.
5. Slow cook to perfection
   Place the dish in the preheated oven and cook for 3-3.5 hours, or until the pork belly is extremely tender when pierced with a fork. The meat should be meltingly soft but still hold its shape.
6. Crisp the skin
   Once the pork belly is cooked, carefully remove it from the fat and place it skin-side up on a baking sheet. Increase the oven temperature to 450°F (230°C) and return the pork to the oven for 15-20 minutes until the skin is crispy and golden.
7. Rest and serve
   Remove the pork belly from the oven and let it rest for 10 minutes. Slice into portions and serve with your choice of accompaniments like mashed potatoes, braised lentils, or a crisp green salad.