Unbelievable Porchetta!
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Ingredients for 8
2kg of Pork Belly (skin on)
20g of salt
6g of ground black pepper
18g of crushed fresh garlic
Juice of one lime
Directions
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Step 1
Butterfly the Pork Belly
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Step 2
Crush all ingredients (salt, pepper and garlic) in a mortar and pestle and spread it evenly throughout the pork belly meat
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Step 3
Make a tight role covered by the skin
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Step 4
Using butcher’s twine tide the pork belly roll.
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Step 5
Put into a plastic bag or into vacuum
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Step 6
Sous Vide the Pork Belly at 58oC (137oF) for minimum of 4 hours.
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Step 7
Take pork belly out of the bag and dry up the skin and rub some salt on it.
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Step 8
Bake it in the over for about 1 hour at 180oC until skin is crispy!
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Step 9
Enjoy!!!
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Step 0