Porchetta
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Garlicky-herby crust in Rolled Pork Shoulder
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Precision® Cookers
Sous vide made easier than ever.
Ingredients for 3
1.1 kg Pork Shoulder Butterflied
5 Garlic Cloves
11 Sage Leaves
Stick of Rosemary
End of Sourdough Bread - stale
Fresh Thyme
2 x pinch of Salt
Chilli Flakes
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 63ºC / 145.4ºF
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Step 2
Score the skin, leave pork to one side
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Step 3
Blitz all ingredients in a food processor and bind with your hands
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Step 4
Push the Galicky-Green-Breadcrumbs into the Butterflied Shoulder and wrap with Butchers twine.
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Finishing Steps
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Step 0
Pan Roast or Grill to Colour, serve as steaks