Sous vide

jonumberone · 06-27-2017, 12:06 PM

All belly porchetta.
36 hrs @ 155° finished in the deep fryer.

Served on a ciabatta bread, with an aged sharp provolone, baby arugula, and a roasted red pepper aioli.

Chainsaw13 · 06-27-2017, 12:37 PM

Quote:

Originally Posted by jonumberone

All belly porchetta.
36 hrs @ 155° finished in the deep fryer.

Served on a ciabatta bread, with an aged sharp provolone, baby arugula, and a roasted red pepper aioli.

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06-27-2017, 12:06 PM	#1
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,494 Trading: (62)	Re: Sous vide All belly porchetta. 36 hrs @ 155° finished in the deep fryer. Served on a ciabatta bread, with an aged sharp provolone, baby arugula, and a roasted red pepper aioli. __________________ Sex junkie looking for a dealer