Grilled Pork Confit with Braised Rice Soubise and Roasted Figs

Name: Grilled Pork Confit with Braised Rice Soubise and Roasted Figs
Ingredients: 2 1/2 to 3 pounds boneless pork shoulder, trimmed of excess fat; Brine (recipe follows); 2 to 3 quarts rendered duck or pork fat; 10 fresh figs; 2 tablespoons extra-virgin olive oil; 1 teaspoon thyme leaves; Braised rice soubise (recipe follows); 1 bunch dandelion greens, cleaned; Kosher salt and freshly ground black pepper; 2 tablespoons juniper berries; 2 tablespoons allspice berries; 1 tablespoon fennel seeds; 1/3 cup granulated sugar; 1/2 cup kosher salt; 2 cloves; 2 bay leaves; 2 chiles de árbol; 1 onion, sliced; 1/2 bulb fennel, sliced; 1 carrot, peeled and sliced on the diagonal; 4 sprigs thyme; 4 sprigs flat-leaf parsley; (makes about 4 quarts); 4 tablespoons unsalted butter; 1 cup diced white onion, plus 6 cups thinly sliced white onions (about 1 1/2 pounds); 1 tablespoon thyme leaves; 1/4 teaspoon ground white pepper; 1/4 cup Arborio rice; 1/4 cup grated Gruyère cheese; 1/3 cup heavy cream

January 24, 2012

This grilled pork confit evolved one night when I was making a staff meal at Lucques. I salvaged the leftover ends and trimmings from the day’s pork confit, crisped them in my favorite cast-iron pan, and ran to the walk-in to see what produce I could find to add to the dish. When I got back to the stove, I noticed half the meat was missing. Looking around, I saw that all the cooks had their heads down, suspiciously quiet. Half of my staff meal had disappeared, but I couldn’t be angry. Who can resist succulent pork, hot and crispy, out of the pan? Something so irresistible deserved to be shared with the outside world, so I put this staff meal on the menu!

Recipe notes

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