Unbelievable Porchetta!

Sous Vide and Crispy Porchetta!!!

Author

Jose Ricardo

Prep Time: 06:00

Recipe Time: 05:00

Temperature : 136.4F / 58C

Ingredients

• 2kg of Pork Belly (skin on)
• 20g of salt
• 6g of ground black pepper
• 18g of crushed fresh garlic
• Juice of one lime

Directions

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