Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spiced Pork Confit
Masa Porridge
Coriander Relish
Method
Spiced Pork Confit
- 1
Prepare the Pork
Trim any excess fat from the pork shoulder and cut it into large chunks.
- 2
Season the Pork
In a bowl, combine the salt, black pepper, and smoked paprika. Rub this seasoning mixture all over the pork pieces. Place the pork in a large bowl or zip-top bag, add garlic, thyme, and bay leaves, and refrigerate for at least 12 hours or overnight.
- 3
- 4
Cool and Store
Remove the pork from the oven and let it cool in the cooking fat. Store in the fat in the refrigerator for up to 2 weeks.
Masa Porridge
- 5
Heat the Broth
In a medium saucepan, bring the chicken broth to a simmer over medium heat.
- 6
Make the Masa Mixture
In a separate bowl, whisk the masa harina with a little of the warm chicken broth to create a smooth paste.
- 7
Combine and Cook
Gradually add the masa mixture back into the simmering broth while whisking continuously to prevent lumps. Stir in salt and continue cooking for about 10-15 minutes until thickened.
- 8
Finish with Butter
Stir in the butter until melted and well incorporated. Remove from heat and set aside.
Coriander Relish
- 9
Prepare the Ingredients
Rinse the fresh coriander leaves and roughly chop them. Peel the garlic clove.
- 10
- 11
Serve
Transfer the coriander relish to a serving dish and set aside.