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.
- 3 golden shallots, thinly sliced
- 2 tbsp white wine vinegar
- Juice of 1 lemon
- ¼ tsp caster sugar
- 200 gm baby green beans, trimmed
- 2 cups (loosely packed) frisée
- 1½ cups (loosely packed) mâche
- 1 tbsp pouring cream
- 2½ tbsp olive oil
- 1 tsp each white peppercorns and coriander seeds
- 3 garlic cloves, coarsely chopped
- 2 golden shallots, coarsely chopped
- 2 fresh bay leaves, coarsely torn
- 2 tsp coarsely chopped thyme
- 30 gm sea salt flakes
- 500 gm piece skinless pork belly
- 500 gm duck fat (see note)
- 1For confit pork, coarsely grind peppercorns and coriander seeds in a mortar and pestle. Add garlic, shallots, bay leaves and thyme, pound to a coarse paste, then stir in salt. Place pork in a non-reactive container, rub all over with salt mixture, cover with plastic wrap and refrigerate overnight to cure. Preheat oven to 150C. Melt duck fat in a saucepan over low heat. Meanwhile, brush off excess salt mixture from pork and pat dry with absorbent paper. Place in a roasting pan that fits pork snugly, pour fat over, cover with foil and roast until very tender (6-8 hours). Remove pork from pan (strain fat and keep refrigerated for another use), coarsely shred with a fork and keep warm.
- 2Combine shallots in a bowl with vinegar and lemon juice, and stand until lightly pickled (8-10 minutes). Drain (reserve liquid), add sugar to shallots, toss to combine and set aside.
- 3Blanch beans until bright green and just tender (1-2 minutes), drain, refresh under cold water and drain well again, then halve lengthways.
- 4Arrange pork, beans, frisée and mâche on a platter and scatter pickled shallots over. Whisk reserved vinegar mixture in a bowl with cream and oil, season to taste, drizzle over salad and serve.