Recipe detail

Name: Confit pork neck in lard overnight
Yield: 10
Cuisine: Czech
Ingredients: 2.0000 kg Krkovice k.ú.; 0.1000 kg česnek celý; 0.0300 kg sůl; 0.0100 kg kmín celý; 0.0000 kg pepř celý barevný; 2.0000 kg sádlo

Pork Confit pork neck in lard overnight

17. 4. 2020

Author: Vlastimil Jaša

Company: Retigo

Food category: Pork

Cuisine: Czech

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Program steps

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Combination

80 %

Termination by time

74 °C

40 %

Ingredients - number of portions - 10

Name	Value	Unit
boneless neck	2	kg
garlic	0.1	kg
salt	0.03	kg
caraway seeds	0.01	kg
mixed peppercorns	0	kg
pork lard	2	kg

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E

Nutritional value of one portion	Value
Energy	2344.3 kJ
Carbohydrate	2.6 g
Fat	232.2 g
Protein	61.1 g
Water	0 g

Directions

Cleaned and rinsed in water, we completely dry the neck, season it with salt, whole cumin, garlic and whole pepper and put it in a stainless steel GN 100 mm high and cover it with melted lard so that the meat is submerged.

Place in a combi oven and bake overnight.

Recommended accessories

GN container Stainless steel full