Kavourmas

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.

• Prep time: 20 min
• Cook time: 200 min
• Difficulty: Medium
• Calories: 1986
• Protein: 49 g
• Carbs: 2 g
• Fat: 202 g

Ingredients

• 0.7 kg Pork belly ( cut into large cubes )
• 0.7 kg Beef chuck ( cut into large cubes )
• 333.3 g Lard
• 133.3 ml Red wine
• 20 g Gray sea salt
• 6.7 piece Hot pepper de la Jamaïque ( whole berries )
• 6.7 piece Black peppercorns
• 2 piece Clove
• 0.7 piece Cinnamon stick
• 2 piece Bay leaf

Instructions

1. Cutting the meat

   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. Searing in the pot

   Heat a cast-iron pot. Sear the meat pieces in batches without adding fat until a brown crust forms on all sides.

3. Deglazing and spicing

   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. Slow cooking in lard

   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. Potting

   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.

Chef's tips

• 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.

Storage

Keeps for 3 weeks in the refrigerator, provided the meat is completely covered by its layer of set fat.