Pork Belly Confit with Roasted Veggies
Pork belly confit – brined for 12 hours then cooked in half duck fat and half lard for 7 hours at 200, finished with hawaiian salt. Brussel Sprouts roasted with olive oil and balsamic. Carrots and parsnips roasted and topped with parsley butter. Collard greens done with a little of the pork belly and some of the lard / duck fat.
