You'll need to start this recipe two days ahead to cure and confit the pork, which can be made up to a week in advance. If you make it ahead, place the cooked pork on a ceramic dish, strain the fat from the pan into a jug and allow any liquid to settle to the bottom. Skim off the fat from the top and pour it over the pork (discard the liquid) and refrigerate until required. Warm gently in a low oven to melt the fat before serving as below.
Note Duck fat is available in cans or jars from select delicatessens.