Recipe detail

Pork Confit pork neck in lard overnight

17. 4. 2020

Author: Vlastimil Jaša

Company: Retigo

Food category: Pork

Cuisine: Czech

Program steps

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1
Combination
80 %
time icon Termination by time
probe icon 74 °C
ventilator icon 40 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
boneless neck 2 kg
garlic 0.1 kg
salt 0.03 kg
caraway seeds 0.01 kg
colored pepper 0 kg
ointment 2 kg

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E

Nutritional value of one portion Value
Energy 2344.3 kJ
Carbohydrate 2.6 g
Fat 232.2 g
Protein 61.1 g
Water 0 g

Directions

Cleaned and rinsed in water, we completely dry the neck, season it with salt, whole cumin, garlic and whole pepper and put it in a stainless steel GN 100 mm high and cover it with melted lard so that the meat is submerged.

Place in a combi oven and bake overnight.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full