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Slow cook new potatoes cut in half in the confit fat over a low heat until tender then drain and fry over high heat, serve with a classic bitter green salad tossed in mustard vinaigrette.
Note: the pork can be kept covered in fat for up to a week in the chiller, and can be used for many dishes such as pulled pork, Chinese style pork dishes and crispy pork salads.
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