Author Topic: Pork Confit + Pizza  (Read 249 times)

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Offline TXCraig1

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Pork Confit + Pizza
« on: October 20, 2012, 11:06:53 PM »
I made some pork confit yesterday when I was making the pork taco meat http://www.pizzamaking.com/forum/index.php/topic,21601.msg218177.html#msg218177.

Chunks of pork shoulder slowly simmered in bacon fat with thyme, garlic, and black pepper. I used the confit with mascarpone, brie, figs, and honey on a pizza tonight. It was rather tasty.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline pizza dr

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Re: Pork Confit + Pizza
« Reply #1 on: October 21, 2012, 09:56:13 AM »
Interesting flavor combinations.  Where did you get the inspiration for that pie?  Pretty smart to put the fresh fig... cuts the fat.  Gonna have to steal this one.

Scot

Offline TXCraig1

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Re: Pork Confit + Pizza
« Reply #2 on: October 21, 2012, 10:03:02 AM »
It came to me in an alcohol-induced vision  ;D

I made a similar pies at the Texas Pizza Summit. I had some duck confit, and it worked pretty well. This time I had some figs but no duck, so I substituted pork. It was really good. I'll make it again. I'll use the pork confit on other pies in the future as well.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Jet_deck

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Re: Pork Confit + Pizza
« Reply #3 on: October 21, 2012, 10:06:34 AM »
Where did you get the inspiration for that pie? 

I dream of Genie, Craig dreams of pizza.

Now I remember the figs from the Summit.  Dang they were good.
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Online Jackitup

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Re: Pork Confit + Pizza
« Reply #4 on: October 21, 2012, 06:35:28 PM »
I've gone into more than my share of those kind of vision/trances and come out with some goodies now and then :-D

jon
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Offline rcbaughn

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Re: Pork Confit + Pizza
« Reply #5 on: October 21, 2012, 11:18:39 PM »
Pork and fig? That's a new combo to me. I bet it worked better than apples do. I bet a balsamic glaze would be delish too.

What brand mascarpone do you use? I have only had Bel'Gioso and wasn't impressed. It was almost the same kind of bland that that clotted cream I bought was. Maybe my batch had been at the store too long. I thought it would have a little more tang, like cream cheese.
« Last Edit: October 24, 2012, 03:51:12 AM by rcbaughn »
More is better..... and too much is just right.

Offline TXCraig1

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Re: Pork Confit + Pizza
« Reply #6 on: October 22, 2012, 08:46:06 AM »
What brand mascarpone do you use? I have only had Bel'Gioso and wasn't impressed. It was almost the same kind of bland that that clotted cream I bought was. Maybe my batch had been at the store too long. I thought it would have a little more tang, like cream cheese.

Mozzarella Fresca. I agree that Bel'Gioso is not good.
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Offline rcbaughn

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Re: Pork Confit + Pizza
« Reply #7 on: October 24, 2012, 03:52:11 AM »
Okay good. I knew that with all the raves I've seen about the cheese that something was up. It was bland bland bland. Philadelphia cream cheese was far and above better, and that's sad when the Mascarpone is three times more expensive.
More is better..... and too much is just right.