When a Sandwich Keeps You Up

Had Joule working on Pork Belly Porchetta for the last 20 hours but I didn't have time to get some good, crusty bread so I woke early and made some rolls before work this morning. Topped with an Olive Tapenade, Basil Pesto, Mayo, Bread and Butter Pickles (all homemade), Mustard, fresh Basil, Sundried Tomatoes and Provolone.

Sorry the sandwhich is a little sloppy, ran out of skewers.

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Comments

lockgavin

Tell us more about that skin and how to get that end result please. heh.

wolfiegirl

dammmmm

#porkbelly

dancurren

Sous vide 30 hours at 160 F. Slashed the skin and rubbed generously with salt and some baking soda (helps boost the PH of the skin which aids in the crackling). Rubbed olice oil, thme, rosemary, garlic, lemon and orange zest, salt, pepper, chilli flakes and fennel pollen. After sous vide, patted dry and roasted at 425 for about 20 mins until the skin blistered. So, damn, crispy.

lockgavin

Thank you.. and now I know what is planned for the belly in my freezer (I think i even rubbed with baking soda!)