PORK CONFIT
// SERVES 6
This is what we use on our Tennessee Tonkotsu in the shop, and I have become really fond of this style of protein on a ramen. After cooking and cooling the confit, we scoop it onto the griddle and let it get crispy on the outside.
3 pounds pork butt, cut into 2-inch cubes
1½ cups canola oil (or other high-heat neutral oil)
5 tablespoons salt
5 tablespoons sugar
-
Preheat the oven to 200ºF.
-
Arrange the meat in a large baking pan.
-
In a large saucepan over medium-high heat, heat 1 cup of the oil. Stir in the salt and sugar until they dissolve, then turn off the heat. Add the remaining ½ cup of oil and stir. Pour the oil over the meat and cover with aluminum foil.
-
Cook in the oven for 6 hours, or until the pork falls apart easily when pierced with a fork.
-
Allow the meat to cool, then pour off the oil, reserving it for another use.
-
Shred the pork and form the meat into ¼-inch balls that you will sear in a sauté pan before serving.
-
Assemble the bowl according to the recipe instructions.
-
The pork will keep for 1 week in the refrigerator or 6 months in the freezer.
