has anyone tried the sousvide porchetta? https://www.seriouseats.com/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta
if so how did it go? any tips?
by wawawathis
has anyone tried the sousvide porchetta? https://www.seriouseats.com/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta
if so how did it go? any tips?
by wawawathis
1 Comment
I’ve made it twice. It’s great. But it’s a lot, I got the Costco pork belly, split it and made one and froze one. One fed a table of five adults with a lot left over and you are pretty much done with it after a day. It’s just a lot of fat to keep going back to. I didn’t have skin on but it still got pretty crispy.