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I gochu fam.
3kg belly
Bonus ribs that were barbecued yesterday.
Although I'm dissembling somewhat - this is going to be for making chashu pork(KL-A style, obvs).
The porchetta is one I made way earlier in the year, vacuum sealed and frozen. That's going to be cooked sous-vide for 36 hours then deep fried on 26th.
Don't let your butcher score the skin!
NotThamesWater
Can we start gearing up for Christmas porchetta chat?
Booked my 5ish kg pork belly with the butcher. He recommended splashing out on fennel pollen if I'm going full traditional