Sous vide

[jonumberone]

Dry it off real good and into the 400° fryer. I took it out when I eyeballed the color I wanted.



Immediately salt the rind, and let it sit 5-10 min.
Also, remove the string as soon as you're done frying.
If you let it cool, the skin will firm up, and as you remove the string, it will take giant chunks of skin with it.



The sharp provolone was key to the sandwich. It really cut into the richness of the pork.