Sous Vide PORCHETTA Perfection!

Pork is fantastic if done correctly. Any Porchetta is no different. On today's lunch I decided to make this awesome treat for the guys. This was a successful cook and it turned out amazing. By using pork belly to make it the most tender thing in the world with Sous Vide and being able to crisp up the skin is perfection in my book!

HOW TO COOK SOUS VIDE PORCHETTA
I cooked it for 24hrs @ (165°F / 74°C)

INGREDIENTS * I used for this sous vide cook.
1 pork belly
1/8 cup Thyme
1/8 cup Sage
1/8 cup Rosemary
8 gloves of garlic
Lemon zest (1 lemon)

Pork Belly provided by Grand Western Steaks
Their Website: http://bit.ly/2ConGtC
Use Code "SVE" for 10% Off any purchase, no restrictions!
For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!

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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

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