Roasted pork belly with baked potato and sauerkraut by Dreadfulmanturtle Tags:EuropeEuropeEatsFood 2 comments Method: Pork belly dry brined, sous vide at 55c for 10 hours, then scarring, vodka and salt rub and finished at 280c in the oven. Potato baked alongside on rosemary salt bed. Sour cream and spring onions. Delicious Leave a ReplyYou must be logged in to post a comment.
Method: Pork belly dry brined, sous vide at 55c for 10 hours, then scarring, vodka and salt rub and finished at 280c in the oven. Potato baked alongside on rosemary salt bed. Sour cream and spring onions.
2 comments
Method:
Pork belly dry brined, sous vide at 55c for 10 hours, then scarring, vodka and salt rub and finished at 280c in the oven. Potato baked alongside on rosemary salt bed. Sour cream and spring onions.
Delicious