Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta Recipe

Cooking Directions

• STEP 1.Prepare the pork belly by scoring the skin and rubbing it with a mixture of herbs, spices, and salt.
• STEP 2.Vacuum seal the pork belly and cook it sous vide at 65°C (149°F) for 36 hours.
• STEP 3.Remove the pork belly from the sous vide bath and let it cool completely.
• STEP 4.Heat a large pot of oil to 180°C (350°F). Carefully lower the pork belly into the hot oil and deep-fry it until the skin is crispy and golden brown.
• STEP 5.Remove the porchetta from the oil and let it rest for a few minutes before slicing and serving.

Cooking Tips

• Make sure to score the skin of the pork belly deeply to allow the fat to render and the skin to crisp up.
• If you don't have a vacuum sealer, you can use a heavy-duty ziplock bag and remove as much air as possible before sealing.
• Use a deep-fry thermometer to monitor the oil temperature and maintain it at a consistent level.
• Let the porchetta rest for at least 10 minutes before slicing to allow the juices to redistribute.

Storage and Serving

• Leftover porchetta can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the porchetta in a preheated oven at 180°C (350°F) for about 15-20 minutes until warmed through.
• Serve the porchetta sliced on a platter with some crusty bread, pickles, and mustard for a delicious sandwich or as part of a charcuterie board.