Deep-Fried, Sous Vide, 36-hour, All Belly Porchetta

Anova Culinary

J. Kenji López-Alt Pork belly Porchetta recipe Sous Vide for 36 hours at 155 deg F (68.5 C) Deep fry in wok at 425 deg F for 8-10 mins

Author

Doug Henderson

Prep Time: 00:00

Recipe Time: 36:00

Temperature : 155.3F / 68.5C

Ingredients

Directions

  1. 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.
  2. Toast peppercorns and fennel seed in a small skillet over medium heat until lightly browned and aromatic, about 2 minutes. Transfer to a mortar and pestle or spice grinder and grind until roughly crushed.
  3. Season pork liberally with salt then sprinkle with crushed pepper and fennel, red pepper, chopped herbs, and garlic. Use your hands to rub the mixture deeply into the cracks and crevices in the meat.
  4. 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 toward the center, tie up roast tightly. Combine / tablespoons kosher salt with 1 teaspoon baking powder. Rub mixture over entire surface of porchetta.

Finishing Steps