Absolutely incredible porchetta based on the anova recipe.
https://recipes.anovaculinary.com/recipe/sous-vide-pork-belly-porchetta
36 hour sous vide (I only got to 34 in the end) at 68c (155f). Remove, cool in bag in ice water for 15 mins. Remove from bag, pat dry, fry hot until browned on the fat – remove and allow to sit for the fat to finish crisping.
Served with roast potatoes, orange and fennel salad, ciabatta and salsa verde.
Bag fat simmered with butter for a pour over gravy / sauce.
The only learning really was find bigger pork belly. The smaller bellies (best I could find at the supermarket) were annoying to roll and ended up small and thin. A much larger belly makes for a much better porchetta. The ratio of meat to fat is much nicer in thicker belly cuts too.
This was still 9.5/10 – show stopper for the dinner party – and will definitely have people asking where you got your sous vide from.
by flibberjibber
2 Comments
thanks for sharing, it looks really delicious. may I ask how exactly you fried it? like deep fried or on a pan?
Do you think I could sear this in a bbq and it will come out the same or does it need the hot oil to be hitting it like actually being deep fried?