Kavourmas (Greek Pork Confit)

Kavourma and Onions

Kavourmas (Καβουρμάς)

Makes 2 pounds cured meat
Although it’s cooked in oil, kavourmas is not a fatty dish. The meat has most of the fat rendered out in the cooking process, so what’s left is succulent browned pork. This recipe works for any quantity of meat. I make it with 3 pounds of pork, which is enough to make several meals for two people.

Fresh ham, or pork shoulder (3 pounds)
2-3 tsp. coarse salt per pound of meat (2-3 Tbsp. salt)
1/3 cup olive oil per pound of meat (1 cup olive oil)

Trim large pieces of fat from meat and discard; do not trim off all fat. Cut meat into 1 1/2” chunks. Rub salt into chunks of meat, place salted meat in zip lock bag or other container, and refrigerate overnight.

The next day, put meat in colander and wash well under running water, making sure to wash off all salt. Leave meat in colander to drain.

Heat olive oil in Dutch oven and add meat. The oil should cover meat halfway; if it doesn’t, add more oil. Heat oil over medium-high heat until oil comes to a boil, then reduce heat until oil is bubbling slowly. Cook meat until it’s thoroughly done, very tender, and just starts to turn brown; this takes about two hours. Check meat and stir it from time to time, adjusting burner as necessary (as meat gets hot, you may need to turn burner down).

Put meat in glass container, cover with the cooking fat, and refrigerate until you’re ready to use.

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