Tonno di Chianti (tuna of Chianti/pork confit)
Prep time
Cook time
Total time
Categories: Dairy free, Gluten free
This is an ancient recipe which has been recently revived by Dario Cecchini of Antica Macelleria Cecchini in Panzano di Chianti. While this dish takes a few days to prepare, it only requires a few minutes the first day. The third day it sits slowly cooking for a good part of the day. The final step of breaking up the meat and covering it with olive oil requires about 15 minutes.
The pork can then be kept in the refrigerator submersed in olive oil, ready to use on any occasion. It is excellent as in a salad during the summer, with lentils or cannellini beans during the winter or on its own as a starter any time.
This is an ancient recipe which has been recently revived by Dario Cecchini of Antica Macelleria Cecchini in Panzano di Chianti. While this dish takes a few days to prepare, it only requires a few minutes the first day. The third day it sits slowly cooking for a good part of the day. The final step of breaking up the meat and covering it with olive oil requires about 15 minutes.
The pork can then be kept in the refrigerator submersed in olive oil, ready to use on any occasion. It is excellent as in a salad during the summer, with lentils or cannellini beans during the winter or on its own as a starter any time.
Author: Woo Wei-Duan
Recipe type: Starter (Antipasto)
Cuisine: Tuscany
Serves: 500 grams
Ingredients
- 500 grams porkshoulder, rinsed, dried and sliced 3-4 cm thick
- 40 grams coarse sea salt
- 3 bay leaves
- 4 black peppercorns, whole
- 2 juniper berries
- 750 mls white wine
- 500 mlsextra-virgin olive oil
Instructions
- Place the pork shoulder slices and the salt in a shallow container and rub the salt into the meat.
- Leave the meat uncovered in the refrigerator for 3 days, checking it daily to see if any liquid needs to be drained away.
- Rinse the meat and dry it. Place it in a pan with the bay leaves, peppercorns, juniper berries and wine, ensuring the wine covers the meat.
- Heat over low heat to below a simmer and cook for 6 hours.
- Allow the meat to cool in the liquid before removing. Break the pork into large chunks using two forks (no knife!) and place in the bottom of a glass or plastic container. Cover the meat with olive oil, seal and refrigerate for up to 1 month.
Notes
For sous vide: After salting the pork for 3 days and rinsing, reduce the wine to 150 mls and heat the wine with the bay leaf, juniper berries and peppercorns until half of the liquid has evaporated. Allow to cool completely. Divide the meat between two bags and add 30 mls of the liquid to each bag, 1 bay leaf, 1 peppercorn and 1 juniper berry. Vacuum seal the bags and place in 68.5 C water for 2 days. Let cool in the bags before removing the meat from the liquid and covering with olive oil.
Recipe by Living a Life in Colour at http://www.livingalifeincolour.com/recipes/tonno-di-chianti-tuna-of-chiantipork-confit/