Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
Saw a recipe somewhere on line for a sous vide porchetta and thought I would give it a whirl.
Chunk of belly with the skin still on.
Scored the meat and hit it pretty heavily with kosher salt, then black pepper, crushed red pepper, and the usual Italian herbs. Laid an extra strip of belly down the middle for a little more substance to it.
Rolled and tied
Vac packed and into the water at 150 F for 30 hours.
Here is what it looked like in the bag after the time was up.
Pulled it out and into the fryer at 375 until the skin was nice and crispy.
I had done a good job of keeping it off the bottom with a pair of tongs, but got pulled away for just a couple of seconds and the damn thing stuck to the bottom taking some of the delicious skin with it. Whatcha gonna do?
Sliced
Fork tender and the skin was absolutely amazing. Took all the restraint I had to not just pick all the skin off and call it good.
Had the grill fired up a couple of days later and thought it would be a good idea to make a sandwich with the left overs.
Grilled a couple of pieces of bread and the belly.
Topped it with some of the pork from my curing project
Melted some aged provolone and cut it up.
Oh man, one of the better sandwiches I have had in a long time. Might consider making another belly just for this purpose.
Chunk of belly with the skin still on.
Scored the meat and hit it pretty heavily with kosher salt, then black pepper, crushed red pepper, and the usual Italian herbs. Laid an extra strip of belly down the middle for a little more substance to it.
Rolled and tied
Vac packed and into the water at 150 F for 30 hours.
Here is what it looked like in the bag after the time was up.
Pulled it out and into the fryer at 375 until the skin was nice and crispy.
I had done a good job of keeping it off the bottom with a pair of tongs, but got pulled away for just a couple of seconds and the damn thing stuck to the bottom taking some of the delicious skin with it. Whatcha gonna do?
Sliced
Fork tender and the skin was absolutely amazing. Took all the restraint I had to not just pick all the skin off and call it good.
Had the grill fired up a couple of days later and thought it would be a good idea to make a sandwich with the left overs.
Grilled a couple of pieces of bread and the belly.
Topped it with some of the pork from my curing project
Melted some aged provolone and cut it up.
Oh man, one of the better sandwiches I have had in a long time. Might consider making another belly just for this purpose.
