What is the primary cooking method used for the pork belly confit dish?

The primary cooking method for pork belly confit involves cooking the meat slowly in its own fat at a low temperature, which is characteristic of the confit technique. This method not only preserves the meat but also infuses it with flavor, resulting in tender, moist, and rich pork belly. The slow cooking process breaks down the connective tissue in the pork, making it exceptionally soft and flavorful.

Confit is traditionally associated with duck or goose, but the technique applies equally well to pork belly, allowing the fat to completely envelop the meat during cooking. As a result, this method is fundamental to achieving the distinctive texture and taste found in dishes like pork belly confit. Other cooking methods mentioned, such as grilling, roasting, or sautéing, do not replicate the low and slow immersion in fat that defines confit, which is why these are not applicable for this particular dish.