Potato and Pork Confit Cakes with Wilted Napa Cabbage and Cress Slaw
I really like what goes on here. This is a cake where it is grated raw and then sauteed and finished in the oven. The interior is all potato but creamy, even the confit gets creamy. The top taste like the best French fry with crunchy bits of pork tucked in. The salad isn't a must but the vinegar and cabbage go great with the richness of the cake. One note, this is a quick method of making confit. Normally it would be salted and set to cure for a couple of days. This confit isn't meant to preserve the pork. - thirschfeld
What you will need
12 ounces pork butt
1 onion, peeled, trimmed and julienned
3 garlic cloves, trimmed and peeled
3 thyme sprigs
2 bay leaves
6 whole black peppercorns
lard or non-flavored oil to cover, the smaller the pot the less oil you will need just don't pack in the pork and onions though give them some room
8 russet potatoes, smallish ones, you want about 4 cups of potatoes in the end
1/3 cup lard
3 cups napa cabbage, shaved, washed and dried
1 bunch water cress, washed and dried
1/2 cup walnuts, toasted and coarsely chopped
1 carrot, peeled and julienned
1 1/2 tablespoons sherry vinegar
1 1/2 teaspoons Dijon mustard
3 1/2 tablespoons walnut oil
1 tablespoon shallot, minced very finely
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4 each 3 inch round and 2 inch deep ring molds
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