Porchetta

Sharee
Sharee
October 17, 2020
A rich tender pork roast with crackling crispy skin. The Anova Precision Oven helps make the pork roast tender with the Sou vide and steam cooking methods as well as creating a crispy skin when you increase the temperature of the oven at the end of the cooking time.
Serves
6
Prep Time
00:35
Cook Time
24:00
Porchetta
0
70
Ingredients
6 lb
Boneless Pork Belly (With Skin On)
2.5 Tbsp
Black Peppercorns
2 Tbsp
Fennel Seeds
12
Garlic Cloves Minced
1.5 Tbsp
Fresh Sage Chopped
2.5 Tbsp
Fresh Rosemary Chopped
½ tsp
Crushed Red Pepper Flakes
1
Zest of One Lemon
Kosher Salt
1.5 Tbsp
Kosher Salt
1 tsp
Baking Soda
12
Kitchen Twine
Steps

1. Create Spice Rub

Use a spice grinder or mortar and pestle to grind the peppercorns and fennel seeds. Then mix the fennel seeds, black pepper, sage, rosemary, garlic cloves, red pepper flakes and lemon zest together to make a spice rub.

2. Prepare Pork Belly

Make sure to use a boneless pork belly with the skin as shown in the picture below.
Prepare Pork Belly

3. Season Pork Belly

Score the flesh side of the pork belly with a knife making sure not to cut into the skin of the pork belly. Season the flesh side of the meat well with kosher salt. Then rub the season mixture into the flesh part of the pork belly making sure to rub the season into the scored areas of the flesh.
Season Pork Belly

4. Roll Pork Belly Into Log

Cut about 12 to 18 pieces of kitchen twine. Roll the pork belly into a tight log and secure the rolled pork with the kitchen twine by tying the kitchen twine around the pork belly at 1 inch intervals.
Roll Pork Belly Into Log

5. Score The Skin

Use a sharp knife or razor to score the skin of the pork belly. Score the skin all over. This helps release excess fat drippings helping to create a more crunchy skin. Then Rub the skin with the one and half tablespoons of kosher salt and one teaspoon of baking powder. This will also help with creating a more crunchy skin.
Score The Skin

6. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 165°F
Heat: Rear

7. Cook Pork Belly

Cook roast for 24 hours on a perforated rack with a drip pan directly under the rack to catch the drippings.
Sous Vide Mode: On
Steam: 100%
Temp: 165°F
Heat: Rear
24:00 Timer

8. Remove Pork Belly From Oven

When the pork has finished cooking remove pork belly from oven. Drain drippings from the drip pan.

9. Preheat Oven

Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear

10. Broil Pork Belly

Once the oven has reached 482 degrees, place the pork belly back into the oven. Cook the pork belly for about ten minutes or until the pork belly skin has become brown and has a crackling appearance. As the skin becomes crispy it will turn light brown to dark brown in color and have a crackling appearance.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear
00:10 Timer

11. Let The Pork Belly Rest

After broiling the cooked pork belly let it rest for 15 to 30 minutes. Slice the pork belly. Serve with Italian salsa verde. This porchetta makes a delicious sandwich when topped with the Italian salsa verde and arugula. I recommend a ciabatta roll if you use these sandwich recommendations.
Let The Pork Belly Rest
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