Porchetta

I am planning on doing a sous vide porchetta. I was going to base it on the all belly porchetta recipe from Serious Eats:

http://www.seriouseats.com/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html?ref=search

But, I did a test run with a small skin on pork loin roast and it was a bit dry. Obviously the recipe is intended for belly, so I imagine the dryness is because of the low fat content in the loin. The porchetta roast I want to use is a loin centre with a layer of skin on belly wrapped around it.

Serious Eats' original recipe calls for 155 for 36 hours. I think the center meat would be less dry if I cooked it at a lower temperature, say 140. I'm hoping I can get the same tenderization by going longer, maybe 72 hours.

Does anyone have any thoughts on this?

Thanks,
Dennis

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Chris_Young_80640

I can recommend 140 °F / 60 °C for 36 for pork belly. I don't think you need to go as long as 72 hours.

Dennis_Cloutier_38122

Thanks!

Brendan_Lee_56950

I did that recipe with a butterflied pork shoulder and it turned out great. I believe I set it at 66C for about 36h and then deep fried it.

Dennis_Cloutier_38122

Thanks for the advice. So, now I have another question. I'd like to pull the meat out of the sous vide at about 5 pm, which, for 36 hours means I need to put it in at 5 am :-o. Should I go for 34 hours and put it in at about 7am, or put it in the night before and get about 42 hours or so on it. Or, does it matter?

Thanks again,

Dennis

Brendan_Lee_56950

I don't think the 2 hours is going to make much of a difference, the extra 6 may make a bit of a difference though. I'd put it in at 7am and get a few extra hours of sleep!

Chris_Young_80640

In general + or - 10% of the cooking time will make almost no difference.

davidmbear

I am planning to make the Serious Eats recipe too and was considering adding a loin to the center. Did you make it this way and how did it turn out? The more details, the better. Thanks.

bregan

I noticed no one replied. Did you try it? I am planning to serve this same dish over the holidays.

davidmbear

Sorry for the late reply. Yes, I made it and it was awesome! It's very large! I used a tenderloin wrapped in the belly. It had about a 6" diameter.