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Porchetta

Peter_102560

I would like to sous vide porchetta for Christmas, any idea how long? the cut will be the loin with the belly attached, butterflied, stuffed and rolled. the skin would also be wrapped around the outside and either sewn or tied. finished in the oven to crisp up the skin.

thanks

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Gabriele_Di_Cerbo_40805

I would try this one:

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

FrankM_3301

I've made this. It is incredible.

Peter_102560

Frank, when you ordered the pork did you get the loin and belly attached? or did you buy separately and put the two together

FrankM_3301

The recipe above uses only the belly, but I've also done a version where I rolled the belly around a tenderloin. They were separate at the start.

FrankM_3301

@Peter I see you replied to my last comment, but it is not appearing. It's a glitch in the message board. I don't know the entirety of your comment. So, if you want to continue the conversation, start a new reply in the box above.

Peter_102560

your last comment said (Why Not) responding to doing the Porchetta with a loin inside and a 36 hour cook. my response was "wouldn't the loin break down? I've never read or heard of a protein that is not a tough cut cooking for that long

Jack_Mayer_85396

Kenji over at Serious Eats has an article on SV Porchetta, you might check it out ...

FrankM_3301

Did you click on the "why not" link in my response below? It will take you to a blog where someone used Kenj's recipe, but encased a pork tenderloin in the pork belly. It appeared to work just fine. The texture of proteins definitely changes with time, but a pork loin won't "break down" in the same way that say shrimp might "beak down" with a many hours long cook. So...I guess it depends on what you mean by "break down."