How to make Deep-fried, Sous Vide, 36-hour, All-belly Porchetta Recipe
This deep-fried, sous vide, 36-hour, all-belly porchetta is a showstopper dish that will impress your guests. The pork belly is first seasoned with a flavorful herb and spice rub, then cooked sous...
Keywords
- Deep-fried
- Sous Vide
- 36-hour
- All-belly Porchetta Recipe
- How to cook Deep-fried
- Ingredients of Deep-fried
- Instructions for Deep-fried
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Ingredients
- 0.17 kilogram Pork Belly, Skin
- 0.17 tablespoon Fennel Seeds
- 0.17 tablespoon Rosemary, Chopped
- 0.17 tablespoon Thyme, Chopped
- 0.17 tablespoon Garlic Powder
- 0.17 tablespoon Paprika
- 0.17 tablespoon Salt
- as required Oil For Deep Frying
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