GF Pork Belly Confit recipe served on a plate, by Pekin the Chef
Jun 08 2026
Restaurants›Finns Victoria›Gf Pork Belly Confit Recipe

Gf Pork Belly Confit Recipe

Inspired by Finns Victoria
Time9h
Serves4

Rhubarb compote, goat cheese, Frisée greens

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Ingredients

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Pork Belly Confit

Rhubarb Compote

Salad

Method

Pork Belly Confit

1

Prepare the Pork Belly

Season pork belly with salt, black peppercorns, and crushed garlic cloves. Place in a dish and refrigerate for 24 hours.

2

Cook the Pork Belly

Preheat oven to 200°F (90°C). Rinse and pat dry the pork belly. Place it in a baking dish with thyme sprigs and cover with duck fat or olive oil. Cook for 8 hours until tender.

3

Cool and Store

Remove pork belly from the fat, let it cool completely, and store in the fat in the refrigerator until ready to use.

Rhubarb Compote

4

Cook the Rhubarb

In a saucepan, combine chopped rhubarb, sugar, water, and lemon juice. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes until the rhubarb is soft.

5

Cool the Compote

Remove from heat and let cool. Store in the refrigerator until ready to serve.

Salad Assembly

6

Prepare the Salad

In a large bowl, toss frisée greens with olive oil, balsamic vinegar, salt, and pepper. Top with crumbled goat cheese.

7

Serve

Slice the confit pork belly and serve on a plate alongside the rhubarb compote and frisée salad.