Deep-Fried Sous Vide Porchetta
A regular porchetta is delicious, but I wondered what would happen if I took an all-belly porchetta to the extreme. This was the most mind-blowing meat dish I've ever made.
A regular porchetta is delicious, but I wondered what would happen if I took an all-belly porchetta to the extreme. This was the most mind-blowing meat dish I've ever made.
- kosher salt
- 2 teaspoons baking powder
- 2 tablespoons unsalted butter
- 1 tablespoon crushed red pepper
- 1 whole boneless, rind-on pork belly, about 12 to 15 poun
- 2 tablespoons whole black peppercorns
- 3 tablespoons whole fennel seed
- 3 tablespoons finely chopped rosemary sage, or thyme leaves
- 12 cloves garlic grated on a microplane grater
- 2 quarts peanut oil lard, or a mixture (canola or vegetable oil will do fine)
- Carbohydrate 0.487307220527111 g
- Cholesterol 5.63277777667319 mg
- Fat 146.037775990138 g
- Fiber -0.620600001450471 g
- Protein 0.492289443489778 g
- Saturated Fat 25.6140582016648 g
- Serving Size 1 1 to 15 (162g)
- Sodium 26.7253499706746 mg
- Sugar 1.10790722197758 g
- Trans Fat 7.21257932742409 g
- Calories 1296 calories
Step-by-step
- Place pork belly skin-side down on a large cutting board. Using a sharp chef's knife, score flesh at an angle using strokes about 1-inch apart. Rotate knife 90 degrees and repeat to create a diamond pattern in the flesh.
- Toast peppercorns and fennel seed in a small skillet over medium-high heat until lightly browned and aromatic, about 2 minutes. Transfer to a mortar and pestle or spice grinder and grind until roughly crushed.
- Season pork liberally with salt then sprinkle with crushed pepper and fennel, red pepper, chopped herbs, and microplaned garlic. Use your hands to rub the mixture deeply into the cracks and crevices in the meat.
- Roll belly into a tight log and push to top of cutting board, seam-side down. Cut 12 to 18 lengths of kitchen twine long enough to tie around the pork and lay them down in regular intervals along your cutting board, about 1-inch apart each.
- Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the center, tie up roast tightly.
- Combine 2 tablespoons kosher salt with 1 teaspoon baking powder. Rub mixture over entire surface of porchetta.
- If roast is too large and unwieldy, carefully slice in half with a sharp chef's knife.
- Seal in individual vacuum-sealed pouches and refrigerate at least overnight and up to three days. If desired, porchetta can also be frozen at this point for future use.
- Preheat sous-vide water cooker to 155°F (68.3°C). Add pork and cook for 36 hours.
- Transfer pork to a sink filled with ice water and chill for 15 minutes.
- Remove from bag then carefully peel off congealed exuded cooking liquid and place in a medium saucepan.
- Rinse porchetta under hot running water until all excess fat and congealed juices are cleared from surface, then carefully dry with paper towels.
- Heat oil over high heat in a large wok or Dutch oven to 400°F. Carefully slide pork into oil using spatulas and tongs. (It will not be fully submerged).
- Immediately cover and cook, shaking the pan occasionally until sputtering dies a bit, about 2 minutes. Adjust flame to maintain consistent 350°F temperature.
- Using a large metal ladle, spoon hot oil over the exposed portions of the roast continuously until the bottom half is cooked and crisp, about 5 minutes.
- Carefully flip and cook on second side, basting the whole time.
- Remove porchetta to a large paper towel-lined plate and blot all over. Season with salt. Let rest 5 minutes.
- Meanwhile, heat bag juices over medium-high heat until simmering. Add the butter and swirl until smooth.
- If center of pork is still hot, carve and serve immediately. Otherwise, transfer to a 250°F oven until warmed through, then serve.
My 36-Hour Porchetta Adventure: A Culinary Odyssey
As a busy professional, finding time for elaborate cooking projects can feel like a luxury. But sometimes, the desire for a truly exceptional meal overcomes the constraints of a packed schedule. This porchetta, a culinary masterpiece that took me on a 36-hour journey, is a perfect example. It all started with a simple thought – what if I pushed the boundaries of the classic porchetta recipe? The result? An unforgettable feast that defied all expectations.
The process wasn't just about the cooking; it was an adventure in itself. The meticulous preparation, the anticipation as it simmered in the sous vide bath, the thrill of the final deep-fry... each stage was a small victory in itself. I found myself completely absorbed in the process, a welcome escape from the relentless demands of my workday. The aroma that wafted from the kitchen during the cooking process was intoxicating, filling my home with the promise of deliciousness. And let me tell you, the promise was kept. The final product was succulent, crispy-skinned perfection. It was a dish that transcended simple food; it was a testament to patience, precision, and a deep-seated love of food. The rich flavors, the perfect balance of textures – it was a truly unforgettable experience.
This porchetta wasn’t just a meal; it was a lesson in the transformative power of food. It taught me that sometimes, the most rewarding experiences come from dedicating time and effort to a project, from savoring the process as much as the final result. It’s a reminder to appreciate the slower pace, to find joy in the small details, and to create memories that are as delicious and satisfying as the food itself. It’s a dish I'll definitely be making again, perhaps even tweaking it further to see what other culinary wonders I can unearth. This porchetta, more than just a beautiful dish, was a symbol of my own ability to overcome challenges and create something extraordinary, something truly special. The experience was just as rewarding as the outcome, if not more so. I encourage everyone to embark on a similar culinary journey—you might be surprised at what you can achieve.
Ingredients: kosher salt, baking powder, unsalted butter, crushed red pepper, boneless, rind-on pork belly, whole black peppercorns, whole fennel seed, finely chopped rosemary, sage, or thyme leaves, garlic, peanut oil, lard, or a mixture (canola or vegetable oil will also work).
