Hello,
I have a whole belly of pork which I have rolled and want to sous vide. But I'm worried about how to get the crackly crispy and re-heating it. I'm not sure if I should cook it sous vide (85C for 8 hours) several days before and then put in 50C oven to dry skin out and then put in very hot (250+) oven to crisp up and re-heat or....
cook sous vide (85C for 8 hours) and remove just before needing to service, dry and then fry to crisp the skin or put in BBQ to crisp it up or very hot oven?????
