Kavourmas
Ingredients
- 0.7 kgPork belly (cut into large cubes)
- 0.7 kgBeef chuck (cut into large cubes)
- 333.3 gLard
- 133.3 mlRed wine
- 20 gGray sea salt
- 6.7 pcHot pepper de la Jamaïque (whole berries)
- 6.7 pcBlack peppercorns
- 2 pcClove
- 0.7 pcCinnamon stick
- 2 pcBay leaf
Method
A preserved meat that shreds with a fork, set in a smooth, fragrant fat. The blend of warm spices and sea salt provides a raw and direct depth of flavor.
- 1
Cut the pork belly and beef chuck into large 4 to 5-centimeter cubes. Keep the pork fat; it is essential for the confit process.
- 2
Heat a cast-iron pot. Sear the meat pieces in batches without adding fat until a brown crust forms on all sides.
- 3
Pour in the red wine to scrape the browned bits from the bottom of the pot. Add salt, peppercorns, allspice, cloves, cinnamon, and bay leaves.
- 4
Add the lard to the pot. Cover and cook over very low heat. The meat must slowly confit in the fat until it shreds effortlessly with a fork.
- 5
Distribute the meat and fatty cooking juices into jars. Ensure the meat is completely submerged under a layer of liquid fat that will set as it cools.
Frequently asked questions
How do you get this dish right?
- Use a cast-iron pot to ensure even and steady heat distribution.
- Kavourmas develops more character after 48 hours of resting in the cold.
- To serve, slice it cold and sear the pieces in a pan to brown the sides.
How long does this dish keep?
Keeps for 3 weeks in the refrigerator, provided the meat is completely covered by its layer of set fat.
