3 pounds pork belly rind with fat
2 cups rendered pork or duck fat
5 tbsp of kosher salt
Lay out the rind on a work surface
Using a long, thin bladed knife to cut away most of the fat
Cube the fat ; place it in a heavy saucepan
Add 1/2 cup of water and up to 2 cups of rendered pork or duck fat to cover the cubes
Slowly cook over very low heat until the pork fat cubes are rendered and the liquid fat has turned a golden color; remove from heat
Strain the fat , let cool and reserve for cooking the rind two days later
Divide the pork rind into 4 inch wide strips and lay cut side up on a flat pan lined with paper towels
Sprinkle coarse salt over the rinds
Cover with paper towels, refrigerate, and let cure for 3 to 4 days
Wipe the salt from the pork rind strips
Roll each strip as if you were rolling a carpet and fasten tightly with string
Heat the reserved pork fat in a wide, heavy saucepan
Add the rolls and cook slowly for three hours or until the rinds are easily penetrated with a toothpick
Cool the packets of pork rind in fat
Remove and discard the string
Vacuum pack and refrigerate or freeze
The confit will keep for up to 6 months
From Paula Wolfert's The Taste of French Southwest
