Porchetta! Pork Belly, Sous-vide, 36-hour, Deep-fried, And Then There It Is! The Best Pork You Would Ever Taste In Your Whole Life!

This recipe of Kenji’s is from the Foodlab. And a Redditor try it, the result is way beyond awesome! It is said that ‘You’ll never have more melt in your mouth pork in your life!’ Well, let’s see how this is done!

1. The finished product

36 hour sous vide at 155 degrees, then fried for that delicious crispy skin

2. Generously rub down with rosemary, oregano, thyme, and parsley… oh and don’t forget a crapload of garlic and generous amount of salt

3. Roll up, tie up, vacuum seal

4. Jacuzzi time

5.

6. Topped with foil to prevent too much evaporation

7. It melts in your mouth

8. Simple sandwich, chiabatta, heirloom tomatoes, and garden fresh basil and arugula