Cooks this dish for paying guests · Verified chef · Answers buyers directly
5 h total60 min hands-onServes 8Medium
115 more verified cooks and this recipe costs $6.99
POPULAR → TOP RATEDPork confited in its own lard for hours, then blasted at the end so the edges go glassy.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Pork shoulder000 g
Pork belly000 g
Pork skin000 g
Lard000 g
Milk000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
The cuts that go into a cazo, and in what proportion
Holding lard below frying temperature
Copper cazo, and the pot to use instead
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 17 of the 21 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: holding the lard at the right temperature — step 13 of 21.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Ruben Aparicio watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Skin in the pot for body
Milk only in the last forty minutes
Chopping on the board, never shredding with forks
The milk and orange added near the end, and the final ten minutes at high heat that make the edges rather than dry the meat.
Written by Ruben Aparicio. Visible only to people who bought this recipe.
Read it — $2.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
85 people cooked it, 92% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 115 more cooks the price becomes $6.99. Your copy never does.
One payment · Yours for good · No subscription
