Go to the Recipe: Easy Sous Vide Porchetta
what temp would you go with if you had 20 hours to cook?
Hmm gotta try that
It is. Based that on Fallow’s technique which does a 24hoir 10% brine. https://youtu.be/dDu-ehIBqBw?si=m6i7lvQV-m4RZ1QB
Nicely done!
Beautiful! Is that brine percentage correct? 10%?
Fantastic recipe. Used a beautiful cut of Iberico and matched it with Holm Oak honey for the agrodolce, which is, frankly, non-optional. Only deviation from the recipe was a 12 hour brine at 10%. Nicholas’s recipe is a stunning show-stopper, can’t wait to make again.
Amazing! Very nice work.
Oh! I think you mean "one of your best cross-testers"! Thanks!
Thanks, Sho. Looking forward to your ramen book publication date, hope it's soon. I was one your cross-testers!
Amazing!
Here's the Easy Sous Vide Porchetta with the skin on, finished with Tim Chin's method for crisping the skin in his Cantonese Roast Pork recipe. I initially hung it in my convection oven but it was so tender it eventually fell to the pan so I finished it on a rack. If I could post a video you would hear how crunchy the pork skin turned out. I didn't think to cover the ends with foil but will next time. And yes, I need to clean my oven. Thanks for a great recipe.
Reading this made my day!
So happy you enjoyed it!
Okay, I cheated!
I used an 6 pound Molinari & Sons Pancetta from Central Market - I bought the whole package from the Deli. Because this Pancetta was already dry aged, seasoned and tied, I just put it directly in the sous vide at 168 F for 18 hours. Pulled out and crisped the fat exterior (no skin) in fry pan with saved bacon drippings and served after sitting for around 8 minutes.
OMG! Was this sooooooo good! It is always a surprise how well the Joule handles the meat and changes the texture. This came out juicy, tender and succulent! I served with a Peach and Hatch Chili sauce (made from scratch).
This is a super winner! Sister In-law requested it for her Birthday dinner next month. Thank you for the inspiration!
After the sous vide step, I carefully cut a crosshatch pattern through the fat cap between the ties, dried everything well and brushed with a little olive oil and topped with cracked black pepper. I put it in a regular oven at 450 and it crisped up beautifully.
OK. I just finished eating this and conclude it ranks as one of top 5 ChefSteps recipes ever. Wow. Delicious!!! The agrodolce was over the top. Served with eggplant parm. Special meal. Thanks for the solid recipe!
Looking forward to having this for Xmas! Could I prep, add the dry herb/salt mixture, roll and tie the night before I sous vide it, or would salting it early draw out too much moisture?
Can you do this with a Skin On PB?
Hello Toni. Deep frying or shallow frying definitely works as a solution for crispy skin (personally I would choose shallow frying). Please be careful when frying though, the moisture trapped in the skin will pop and splatter oil. I highly recommend purchasing a fine sesh splatter screen to help keep it covered while frying.
Thanks for the advice Carol! I'll deep shallow fry it.
See my reply to Ben below. Kenji did this several years ago and deep(ish)-frying solves the crispy skin issue fabulously.
https://www.seriouseats.com/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta
I’ve made Kenji’s Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta Recipe (that calls for skin-on belly) and the skin puffed and crisped beautifully. It’s not quite deep-fried, more like deep-shallow (~ 1.5 inches with ladle basting and turning). It’s the best thing I’ve ever tasted. https://www.seriouseats.com/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta
Looks simple and great! I'm wondering whether deep frying could solve the crispy pork skin problem. Thanks!
Hey Nick,
Recipe looks great. I'm lacking in oven space, would it be fine to finish the Porchetta either in a hot fry pan or deep fry? Looking forward to trying it.
Thanks
