Grilled Pork Confit with Braised Rice Soubise and Roasted Figs

• 2 1/2 to 3 pounds boneless pork shoulder, trimmed of excess fat
• Brine (recipe follows)
• 2 to 3 quarts rendered duck or pork fat
• 10 fresh figs
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon thyme leaves
• Braised rice soubise (recipe follows)
• 1 bunch dandelion greens, cleaned
• Kosher salt and freshly ground black pepper
• 2 tablespoons juniper berries
• 2 tablespoons allspice berries
• 1 tablespoon fennel seeds
• 1/3 cup granulated sugar
• 1/2 cup kosher salt
• 2 cloves
• 2 bay leaves
• 2 chiles de arbol
• 1 onion, sliced
• 1/2 bulb fennel, sliced
• 1 carrot, peeled and sliced on the diagonal
• 4 sprigs thyme
• 4 sprigs flat-leaf parsley
• (makes about 4 quarts)
• 4 tablespoons unsalted butter
• 1 cup diced white onion, plus 6 cups thinly sliced white onions (about 1 1/2 pounds)
• 1 tablespoon thyme leaves
• 1/4 teaspoon ground white pepper
• 1/4 cup Arborio rice
• 1/4 cup grated Gruyere cheese
• 1/3 cup heavy cream
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt

1. Three days before serving, trim the pork of excess fat and sinew, and place it in the brine.
2. It should be completely submerged.
3. Refrigerate the pork in the brine for 48 hours.
4. After 48 hours, remove the pork from the brine.
5. Pat it dry with paper towels, and let it sit out 1 hour to come to room temperature.
6. Preheat the oven to 300F.
7. Heat the duck fat in a large Dutch oven over low heat until just warm and melted.
8. Carefully lower the pork into the fat.
9. It should be completely submerged.
10. Cook 5 to 6 hours, until the meat yields easily to a paring knife when pierced.
11. If at any time the fat starts to boil, turn the oven down to 250F.
12. When the pork is done, remove it from the oven and let cool in the fat about 1 hour.
13. Carefully take the pork out of the fat, and refrigerate it overnight.
14. Strain the fat, reserve 4 tablespoons, and store the rest in the freezer.
15. Light the grill 30 to 40 minutes before youre ready to cook.
16. Preheat the oven to 400F.
17. Slice the figs in half lengthwise.
18. Place the halves in a roasting pan, and drizzle them with the olive oil.
19. Season with the thyme, 1/4 teaspoon salt, and a pinch of pepper.
20. Roast in the oven 10 to 12 minutes, until the figs are slightly caramelized and sizzling.
21. Place the chilled pork confit on a cutting board, and slice it against the grain into 1/2-to-3/4-inch-thick slabs (about 5 to 6 ounces each).
22. Brush the slabs with a little pork fat.
23. Taste a little piece of the pork to make sure its seasoned correctly.
24. If not, season with salt and pepper.
25. When the coals are broken down, red, and glowing, place the pork on the grill and let it sear a few minutes without moving it.
26. Cook a few more minutes, rotating the meat, to crisp and caramelize it.
27. Turn the pork over and finish cooking, another 4 to 5 minutes, on the second side.
28. The meat should be very crisp with a deep golden crust.
29. Spoon the soubise onto a large warm platter, and scatter the dandelion greens over it.
30. Arrange the pork confit and figs (with their juices) over the soubise and greens.
31. Crush the juniper berries coarsely in a mortar.
32. Repeat with the allspice and then the fennel seeds.
33. Dissolve the sugar and salt in 2 cups hot water (just hot enough to dissolve the sugar) in a large, very clean container.
34. Add the juniper berries, allspice berries, fennel seeds, cloves, bay leaves, chiles, onion, fennel, carrot, thyme, and parsley.
35. Add 3 quarts very cold water, and stir to combine all the ingredients.
36. Preheat the oven to 350F.
37. Heat a large saucepan or Dutch oven over medium heat for 1 minute.
38. Add the butter, and when it foams, add the diced and sliced onions, thyme, 2 teaspoons salt, and the white pepper.
39. Turn the heat down to medium-low, and cook the onions gently, for about 10 minutes, stirring often.
40. They should soften and wilt but not be allowed to color at all.
41. While the onions are cooking, bring a small pot of water to a boil.
42. Cook the rice 5 minutes in the boiling water and drain well.
43. Stir the rice into the onions.
44. Remove the pot from the heat.
45. Cover it with aluminum foil and a tight-fitting lid if you have one.
46. Cook in the oven 30 minutes.
47. Remove from the oven and let the soubise rest, covered, about 30 minutes.
48. Just before serving, uncover the soubise (it will emit lots of steam, so be careful).
49. Heat it over medium heat, stirring once or twice.
50. When the soubise is hot, stir in the cheese and cream.
51. Taste for seasoning, and stir in the parsley.
52. Brine the pork 3 days before serving.
53. After 2 days, when the pork comes out of the brine (the day before serving), confit it, and chill overnight.
54. The meat should be very cold, or it will be hard to slice.
55. Start the braised rice soubise 1 hour and 15 minutes or so before serving.
56. It can sit covered and then be rewarmed and finished with the cheese and cream right before serving.
57. Roast the figs while you grill the confit.
58. You could crisp the pork in cast-iron pans rather than grilling it, if you prefer.
59. Heat two large cast-iron pans over high heat 2 minutes.
60. Add 2 tablespoons fat to each pan, and heat another minute.
61. Carefully place the meat in the pan, and cook 4 to 5 minutes on each side, until nicely browned.
62. You can store the leftover fat in the freezer.

pork shoulder, brine, pork, fresh figs, extravirgin olive oil, thyme, rice soubise, dandelion, kosher salt, juniper berries, berries, fennel seeds, sugar, kosher salt, cloves, bay leaves, arbol, onion, fennel, carrot, thyme, parsley, unsalted butter, white onion, thyme, ground white pepper, arborio rice, gruyere cheese, heavy cream, flatleaf, kosher salt

Taken from www.epicurious.com/recipes/food/views/grilled-pork-confit-with-braised-rice-soubise-and-roasted-figs-390951 (may not work)