36h @ 149 – refrigerator for 5 hours then 500 convection 15min 20 minutes
Wish I had the skin on the pork belly for even crispier results. Otherwise fat melted in your mouth and meat was of a delicate nature. Stuffed with garlic herbs olive oil salt pepper and pistachios.
by the_8_ball
3 Comments
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To get the meat to stick together and hold a mosaic shape you’re going to want to use transglutaminase to fuse the meat roll together so it doesn’t separate like it is.
That looks great. I used the kenji-lopez alt recipe for turkey porchetta on Thanksgiving, and he deepfries it afterwards, there is not better way to get perfect skin.