Recipe detail

Pork Confited 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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1
Combination
80 %
time icon Termination by time
probe icon 74 °C
ventilator icon 40 %
ventilator icon 

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

The cleaned and water-rinsed whole pork neck is dried, seasoned with salt, whole caraway, garlic, and whole peppercorns, and placed in a stainless steel GN high 100mm and covered with melted lard so that the meat is submerged.
We place it in the combi oven and roast overnight.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full