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SLOW-COOKED PORK JAMBON CONFIT-STYLE – TENDER AND JUICY

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SLOW-COOKED PORK JAMBON CONFIT-STYLE – TENDER AND JUICY

SLOW-COOKED PORK JAMBON CONFIT-STYLE – TENDER AND JUICY

This pork jambon is prepared similarly to a confit, but instead of cooking in fat, the meat slowly cooks in its own juices and is crisped at the end for a perfectly tender result. Jambon crud is a transverse cut from the pork leg — inexpensive yet flavorful. Traditional smoked jambon is grilled, but raw jambon needs slow cooking to avoid toughness, resulting in melt-in-your-mouth tenderness.

🕒 Prep Time: 12 hours (brining)

🍳 Cook Time: 4 hours
🍽️ Yields: 3-4 servings

Ingredients

  • 1 slice raw pork jambon with rind (about 3 finger-thick, ~1 kg; bone-in or boneless)
  • 1 small onion, sliced
  • 4–5 garlic cloves, halved lengthwise
  • 1–2 sprigs fresh thyme (or dried)
  • Ground black pepper and chili flakes, to taste
  • 4 tbsp cooking oil
  • 4–6 potatoes (or 2 cups cooked beans, optional)

Brine:

  • 2 cups water
  • 1 tbsp fine sea salt
  • 1 tbsp sugar

Instructions

  1. Brine:
    Place jambon in a container. Dissolve salt and sugar in water and pour over jambon, ensuring it is fully submerged. Refrigerate for 8 to 12 hours.
  2. Prepare for Cooking:
    Remove jambon from brine, rinse, and pat dry thoroughly. Season with black pepper and chili flakes all over. Score the rind in several places.
  3. Assemble for Slow Cooking:
    In a roasting dish just large enough for the jambon, spread onion slices and garlic halves. Drizzle 2 tbsp oil over vegetables. Place jambon on top, tuck thyme around it. Pour remaining oil over meat. Add 200 ml water around the edges (do not pour directly on meat to keep seasoning). The water should reach about halfway up the meat.
  4. Slow Cook:
    Cover dish tightly with lid or foil. Bake at 150°C (300°F) for 3 hours. The meat will release juice, nearly covering it. Meat will be pale and tender; fork should slide in easily.
  5. Crisp the Meat:
    Remove cover and increase oven temperature to 180°C (350°F). Roast for 1 more hour until golden brown, basting every 20 minutes with juices.
  6. Prepare Optional Garnish:
    If using potatoes, peel and slice them. Add to dish 1 hour before end of cooking, sprinkling with ground cumin. For beans, add 20 minutes before finishing.
  7. Serve:
    Serve hot jambon with potatoes or beans cooked in its juices. Alternatively, pair with sautéed cabbage or gratin potatoes.

💡 Tips

  • Score rind to allow seasoning penetration and crisping.
  • Keep water level consistent to avoid drying out meat.
  • Use fresh herbs for aromatic flavor.
  • Adjust chili to your heat preference.

🎉 Perfect For

  • Hearty family dinners
  • Slow-cooked pork lovers
  • Rustic comfort meals
  • Traditional pork recipes

📝 Final Thoughts

This confit-style slow-cooked pork jambon delivers tender, juicy meat with a crisp exterior, enhanced by flavorful herbs and spices. A comforting and impressive dish perfect for any occasion.