Call me obsessive, pork belly is great for porchetta. Most of my staff don't like pork, they'd rather eat eggs or chicken and rice, all week long…whatever. I got a piece of pork belly for pate, but went with duck instead, so I seasoned up the belly, rolled and tied it. Now that we have a crayovac machine I sealed it for a overnight marinade. Were not licensed to sous vide, so we roasted slow for three hours. Crackling skin and moist meat made for good eats.
Jacques Pepin
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...
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