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!

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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

recipe of  Porchetta

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

recipe of  Porchetta

3. Roll up, tie up, vacuum seal

recipe of  Porchetta

4. Jacuzzi time

recipe of  Porchetta

5.

recipe of  Porchetta

6. Topped with foil to prevent too much evaporation

recipe of  Porchetta

7. It melts in your mouth

recipe of  Porchetta

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

recipe of  Porchetta

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