Pork "Confit" with Mustard Greens and Pickled Cranberries. Pork Belly that has been marinated "cured" with Salt, Sugar, Pepper, Oranges, Thyme, Shallots and Mustard seeds was confit'd in Duck fat. Once the pork was tender, we pressed the belly for one day, then portioned it out. The fat was scored and seared until crispy. The greens were braised in bacon fat and apple cider. Cranberries were pickled in the following:
12 ounces cranberry
1.25 cups Apple Cider Vin
.5 cups Apple Cider
.5 cups H2O
5 cloves
Allspice
Cinnamon sticks
Ginger, 1tsp peeled.
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