Sous Vide Porchetta and Storing

I'm very interested in making some sous-vide porchetta, but was hoping someone could offer suggestions for storing and reheating (there will definitely be leftovers.) I was thinking of trying Kenji Lopez's "Food Lab" recipe, where the porchetta is cooked sous vide, deep fried whole to crisp up, before finally being sliced and served. If I wanted to enjoy the Porchetta at a later date, could anyone recommend how I could best store to ensure maximum quality?

For example, should I deep fry the whole thing and then rebag in sliced portions? Should I cook sous vide, slice into serving sized portions, and reheat then deep fry the portions to serve (or will this overcook them?)

Any and all suggestions welcome!

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Comments

Brendan_Lee_56950

In the past I have fried the entire thing and portioned and vacpacked the portions I am not going to immediately consume and froze them. You can then always just retherm in a bath and crisp up in a pan or a fryer if you want.

Nicky_J_17040

I don't think this is what your after, but traditionally it is sliced paper thin (while cold) into for sandwiches the next day as leftovers.

Some nice bread, and some kind of condiment ( mostarda, carm onions, giardinera, etc...) and your set.

After slicing thin, I've eaten it cold as in cold-cuts, or heated it on the flat-top as in cheesesteak style. Nice either way.

Have fun!