So I tried making Kenji's Sous Vide Porchetta for the first time this weekend, and the meat turned out amazing at 68.3C for 36 hours. However, I wanted to know if anyone has a way of getting the skin to crisp without deep frying it?
I put the Porchetta into the oven at 250C for 30 mins, but the skin still wasn't crispy, so I decided to try deep frying it according to the recipe. After getting burns on my hands and leaving a dent in my stovetop as I tried to dodge splattering oil drops, I swear I will never deep fry stuff in my kitchen again.
Anyone have another way of getting the skin to crisp up to acceptable levels without deepfrying?
by archer7319
5 Comments
You could try a torch?
Looks incredible. How is the texture at 155F compared to regular roast pork belly?
I’ll be trying the post-sous vide drying step in the fridge recommended by Chefsteps for my porchetta this week. Will let you know how it goes.
https://youtu.be/n0Vd5X-14Cc
I’m no professional, but that skin looks crispy AF. If you want it even more crispy, when you pierce the skin before cooking make sure not to go too deep. If you go into the meat, the moisture from the meat will seep up into the skin. Also, SV may not be the best method for achieving your desired results – when you pull the meat from the bag the skin is full of moisture which is (as you know) the enemy of crisp.
Under a grill/broiler? You’d have to rotate it obviously
Maybe sousvide it prior, then fridge to dry overnight? But Im not sure if that’d overcook it when warming and roasting after.