This porchetta is rich and tender with crackling crispy skin. The Anova Precision Oven’s steam and sous vide modes help keep the pork tender, and then the final high-heat cooking stage creates a crispy skin. Scoring the skin before cooking and rubbing it with baking soda also helps to create an ultra-crisp skin.
Porchetta makes a delicious sandwich with Italian salsa verde and arugula, served on ciabatta.
Note: This recipe works best when the there’s some airflow underneath the porchetta. This recipe uses a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute.