I followed fairly closely to the recipe in the following link: http://www.seriouseats.com/recipes/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html
It was delicious.
Couple of problems.
1. The skin of the pork belly, while crispy, seemed a little thin? Perhaps its the cut.
2. The use of all that oil in the deep fry seems a waste and messy.
I'll repeat this again, but without the deep fry. I'll use the oven at 300C and see what happens.
It was delicious.
Couple of problems.
1. The skin of the pork belly, while crispy, seemed a little thin? Perhaps its the cut.
2. The use of all that oil in the deep fry seems a waste and messy.
I'll repeat this again, but without the deep fry. I'll use the oven at 300C and see what happens.
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