Sprinkle salt and pepper around the roast.
Add roast to bag with bay leaves and seal.
Set to 59C and cook for 6.5 hours.
Remove from bag and brown on pan, rest for 15-20 minutes before cutting.
Use the liquid in the bag for gravy.
Slice the skin and boil for 20 minutes, after boiling, take out and leave to dry for a minute or two.
Place in oven pan (not covering each other) and bake for 30-35 minutes at 200C or until they are golden and delicious. Use fat for gravy as well.
During cooking remove fat regularly so the skin are not swimming in it.
Rest on paper towels with a little salt and serve with pork roast.
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