Pork Confit With Cider Veal Reduction

Name: Pork Confit With Cider Veal Reduction
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp A apple vinegar; 5 bay leaves; 1 Tbsps black pepper; 2 kilograms boneless Boston butt (pork shoulder), leave most of the fat on the meat; 1 liters cups cider; 6 servings Enough duck fat to cover meat (about 11/2 qts); 1 Tbsp fennel seeds; 6 cloves garlic, peeled; 1 Tbsp juniper berries; 6 servings Kosher salt; 118 milliliters shallots, peeled and chopped; 10 fresh thyme sprigs; 2 Tbsps unsalted butter; 3 liters veal stock

Pork Confit With Cider Veal Reduction might be just the main course you are searching for. This recipe makes 6 servings with 720 calories, 81g of protein, and 27g of fat each. This recipe covers 45% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. If you have an apple vinegar, enough duck fat, kosher salt, and a few other ingredients on hand, you can make it. To use up the apple cider vinegar you could follow this main course with the eggless plum cake , how to make plum cake as a dessert.