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Porchetta; pork belly, rolled with garlic and rosemary, cooked sous vide for 36 hours and then bathed in oil (aka deep fried) and browned with my massive flamethrowing Searzall. It's the J. Kenji Lopez Alt recipe from SeriousEats.
We chopped it up and ate it wrapped in rice paper, with lettuce, mint, rice vermicelli, pickled carrot and daikon, crispy fried shallots and a fish sauce/lime juice/sugar/chilli dipping sauce.
Porchetta; pork belly, rolled with garlic and rosemary, cooked sous vide for 36 hours and then bathed in oil and browned with my massive flamethrowing Searzall. It's the J. Kenji Lopez Alt recipe from SeriousEats.
We chopped it up and ate it wrapped in rice paper, with lettuce, mint, rice vermicelli, pickled carrot and daikon, crispy fried shallots and a fish sauce/lime juice/sugar/chilli dipping sauce.
