All-belly Porchetta

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Preparation info
  • Serves

    8-10

    • Difficulty

      Medium

    • Ready in

      38 hr

Appears in
At Home with Sous Vide

By Dale Prentice

Published 2013

  • About

J. Kenji López-Alt has created a dish that is just to die for—a blend of juicy sweet-spiced pork wrapped in a thin, crisp crust of crackling. But be warned, this is as rich as it is moreish.

Ingredients

Pork belly

  • ½ boneless rind-on pork belly (approx. 3 kg)
  • 1 tablespoons black peppercorns

Method

Pork belly

Preheat water bath to 68°C/155°F.

Place pork belly skin-side down on a large cutting board, and use a sharp knife to score the flesh on an angle, about 2.5 cm