Potato And Pork Confit Cakes With Wilted Napa Cabbage And Cress Slaw

By Food52
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12 ounces pork butt

1 onion, peeled, trimmed and julienned

3 garlic cloves, trimmed and peeled

3 thyme sprigs

2 bay leaves

6 whole black peppercorns

lard or non-flavored oil to cover, the smaller the pot the less oil you will need just don't pack in the pork and onions though give them some room

8 russet potatoes, smallish ones, you want about 4 cups of potatoes in the end

1/3 cup lard

3 cups napa cabbage, shaved, washed and dried

1 bunch water cress, washed and dried

1/2 cup walnuts, toasted and coarsely chopped

1 carrot, peeled and julienned

1 1/2 tablespoon sherry vinegar

1 1/2 teaspoon Dijon mustard

3 1/2 tablespoons walnut oil

1 tablespoon shallot, minced very finely


4 each 3 inch round and 2 inch deep ring molds

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