Pork Confit

[viva]

Okay - I've been using my pork confit a lot like this picture:

Browned the confit until crispy, with radish/lettuce and hot sauce on a crisped corn tortilla.

I really enjoy this (the vegetables vary, but the concept remains the same), but the Butt confit is never-ending. Any fresh ideas for the rest of it? Rillettes? Anything else creative?

[doctortim]

I delved into the depths of my freezer today and discovered that I have a whole container of pork confit, completely immersed in lard and frozen for almost a year. It would be a shame to throw out -- any opinions on whether it would be safe to eat?

[BRM]

I made pork belly confit (in duck fat) for new years. I was the hit of the meal. Definitely recommended. Funny ending...one of our guests was trying to help out in the kitchen and poured all the duck fat down the drain. I was in mid-scream as the last of it was disappearing. Oh well.

[Smithy]

I delved into the depths of my freezer today and discovered that I have a whole container of pork confit, completely immersed in lard and frozen for almost a year. It would be a shame to throw out -- any opinions on whether it would be safe to eat?

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Cured, protected and frozen like that: I'd sniff it, and if it didn't smell rancid, I'd eat it. The worst that might happen, I think, is freezer burn.

[wallchef]

Just a quick suggestion for all involved in confiting delicious swine, try confiting any applicable pork product in rendered bacon fat. Let you head explode!