Arrange halloumi slices on a presentation board and top with the pork, pickled onions, crispy onions if desired, a few sprouts and a drizzle of honey.
Pork Confit with Grilled Halloumi and Pickled Onions
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Sandra Foodie Créative
Sandra is an amateur chef with a passion for cooking and local ingredients who is tearing it up on social media. She's known for her original take on recipes and exquisite presentation.ingredients
- 1 Olymel pork shoulder
- About 1 litre (4 cups) duck fat
- Salt and pepper
- A few sprigs of thyme
- 5 cloves garlic, roughly chopped
Pickled onions
- 1 red onion
- 30 ml (2 tbsp.) sugar
- 5 ml (1 tsp.) coarse salt
- 310 ml (1¼ cups) water
- 180 ml (¾ cup) vinegar
Cheese and garnish
- 2 blocks halloumi (grilling cheese)
- Sprouts
- Quebec honey
- Crispy onions (optional)
instructions
- The day before serving, place pork shoulder in the slow cooker with the duck fat, salt, pepper, thyme and garlic. Cook on low at least 8 hours.
- In a saucepan, bring water, vinegar salt and sugar to a boil. Meanwhile, thinly slice the onion with a knife or mandoline.
- Pour boiling mixture over onions and refrigerate. Pickled onions keep about 6 months.
- The next day, remove meat from slow cooker and let cool. Preserve cooking fat for reuse.
- Pull the pork apart using two forks.
- Preheat griddle or BBQ. Slice the halloumi and grill until well browned on both sides.
- Salt and pepper to taste.