I've enjoyed using my Anova Sous Vide machine for long, slow cooking sessions on big hunks of meat. It's so much easier to get a perfect, consistent, and repeatable outcome. I've actually been following recipes that I've found online while I'm learning to use the new tool.
Everyone loves pork belly, and this porchetta recipe is perfect if you want to make something besides bacon. It's crispy, rich, salty, fatty, and balances well with something light and fresh. All of the credit goes to my favorite food writer, J. Kenji Lopez-Alt for creating the All Belly Sous Vide recipe.
Process:
Lay the pork belly skin-side down on a cutting board and cross-hatch the inner meat portion with about 1/2 inch diagonal cuts. Rub salt, crushed black peppercorns, crushed fennel seeds, red pepper flakes, smashed garlic, and rosemary all over the inside. Roll the belly tightly and tie it with butcher string.
Season the outside of the belly with a 2-to-1 ratio of salt and baking powder. Vacuum seal the belly and let it rest in the fridge for 12 hours or so.
Sous vide the belly at 155F / 68.3C for 36 hours. Transfer belly to an ice bath if you're not cooking it right away.
Remove the belly from the pouch and reserve the liquid that it exuded. You can reduce this down for a sauce if you want.
Shallow-fry the porchetta, spooning oil over it and turning when needed.
Remove from the oil when it's nicely golden brown and crispy on all sides.
Slice, and serve over crusty toast and with some cole slaw to offset the richness.
Ingredients:
See Kenji's Recipe
Song: Since this cooks for a while, just jam out to James Blake's whole album: James Blake
Everyone loves pork belly, and this porchetta recipe is perfect if you want to make something besides bacon. It's crispy, rich, salty, fatty, and balances well with something light and fresh. All of the credit goes to my favorite food writer, J. Kenji Lopez-Alt for creating the All Belly Sous Vide recipe.
Process:
Lay the pork belly skin-side down on a cutting board and cross-hatch the inner meat portion with about 1/2 inch diagonal cuts. Rub salt, crushed black peppercorns, crushed fennel seeds, red pepper flakes, smashed garlic, and rosemary all over the inside. Roll the belly tightly and tie it with butcher string.
Season the outside of the belly with a 2-to-1 ratio of salt and baking powder. Vacuum seal the belly and let it rest in the fridge for 12 hours or so.
Sous vide the belly at 155F / 68.3C for 36 hours. Transfer belly to an ice bath if you're not cooking it right away.
Remove the belly from the pouch and reserve the liquid that it exuded. You can reduce this down for a sauce if you want.
Shallow-fry the porchetta, spooning oil over it and turning when needed.
Remove from the oil when it's nicely golden brown and crispy on all sides.
Slice, and serve over crusty toast and with some cole slaw to offset the richness.
Ingredients:
See Kenji's Recipe
Song: Since this cooks for a while, just jam out to James Blake's whole album: James Blake
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