Porchetta

Garlicky-herby crust in Rolled Pork Shoulder

Author

James Low

Prep Time: 00:15

Recipe Time: 06:00

Temperature : 145.4F / 63C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 63ºC / 145.4ºF
2. Score the skin, leave pork to one side
3. Blitz all ingredients in a food processor and bind with your hands
4. Push the Galicky-Green-Breadcrumbs into the Butterflied Shoulder and wrap with Butchers twine.

Finishing Steps

1. Pan Roast or Grill to Colour, serve as steaks