Potato and pork confit cakes with wilted napa cabbage and cress slaw
Pork second courses
I really like what goes on here. This is a cake where it is grated raw and then sauteed and finished in the oven. The interior is all potato but creamy, even the confit gets creamy. The top taste like the best French fry with crunchy bits of pork tucked in. The salad isn't a must but the vinegar and cabbage go great with the richness of the cake. One note, this is a quick method of making confit. Normally it would be salted and set to cure for a couple of days. This confit isn't meant to preserve the pork. - thirschfeld
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