Potato and Pork Confit Cakes with Wilted Napa Cabbage and Cress Slaw

Food52
20Ingredients
Calories
85Minutes

Ingredients

  • 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
  • 1 teaspoon pork
  • flavored oil
  • lard
  • 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 cress (water, 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)
  • 4 round (each 3 inch, and 2 inch deep ring molds)
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