Sous vide

[jonumberone]

Originally Posted by Tio Gato

OMG Dom! That looks so amazing. Please please share the recipe!

Thanks, guys.

I've been doing porchetta for years on my smoker and grills. This one was the best.
I've never had the belly be so succulent. I literally cut a piece with a spoon
This is the first time I've done an all belly porchetta. Usually I roll up a pork loin in the belly.
This was also the smallest porchetta I've ever done. somewhere in the 4-5lb range.
My other attempts have all been around 15-18lbs.

So, I started looking here for a time and temp.
After I had that, I just went with my normal porchetta routine.

I used a meat tenderizer/marinator tool to pierce the skin



Next I flipped it over for scoring and seasoning.



My typical seasoning is:
Salt, pepper, rosemary, thyme, and garlic.
I saw in the recipe they used crushed red pepper. I thought that was a good idea and added it to my porchetta for the first time.

Roll it up and tie it.



Salt the outside and vac seal it. 36 hrs @ 155°.

You wind up with a ton of juice in the bag.
When the belly is done, the recipe I linked wants you to plunge it into an ice bath. Not sure why? I didn't bother to do that.