Sous Vide PORCHETTA Perfection!

Step 1

Into a food processor add 1/8 cup of thyme, 1/8 cup of sage, 1/8 cup of rosemary, 8 cloves of garlic and blend everything together well.

Step 2

Get your pork belly and then slice it open horizontally and lightly drizzle some olive oil then season with salt, freshly ground pepper, the herb mix you just made and the zest of 1 lemon.

Step 3

Roll the pork belly into itself and then tie it with butchers twine to keep it's shape. Then vacuum seal it and cook it sous vide @165°F / 74°C for 24 hours.

Step 4

Once done take it out and pat the pork belly dry. Then season it well with a lot of salt and place it in your refrigerator for 24 hours. Once that time has passed take it out and remove all the salt from the pork.

Step 5

Place your pork on a baking tray and put it in the oven to broil @450°F / 232.2°C until the skin is nice and crispy or just finish it with the heat gun to get that nice crispy skin.

Step 6

Now all that's left is to slice it up and enjoy your delicious PORCHETTA!