How do you make Porchetta even better? Make a Porchetta Wellington, obviously 😋De-skin a pork belly, roll it up with a herby compound butter, smoke at 140C for 3 hours then let rest with the excess fat before wrapping in mushroom duxelle, prosciutto and the ESSENTIAL crepes then double side egg washed puff pastryAs per @jortskitchen sous vide that pork skin at 72C for 12-24 hours, scrape the excess fat off, slice it into a lattice, lay atop an egg washed wellington and bake at 220C for 30-35 mi

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