Porchetta

Sharee
Sharee
October 6, 2021
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.
Serves
6
Prep Time
01:00
Cook Time
24:10
Porchetta
5 (1)
651
Ingredients
2.5 Tbsp
black peppercorns
2 Tbsp
fennel seeds
12 cloves
garlic, minced
2.5 Tbsp
chopped fresh rosemary
1.5 Tbsp
chopped fresh sage
½ tsp
red pepper flakes
Zest of 1 lemon
1 (6-lb)
skin-on pork belly
Kosher salt
1 tsp
baking soda
Steps

1. Preheat the Oven

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

2. Make Spice Rub

Use a spice grinder or mortar and pestle to grind the peppercorns and fennel seeds to a powder. Transfer to a medium bowl and stir in the garlic, rosemary, sage, pepper flakes, and lemon zest.

3. Prepare Pork Belly

Score the flesh side of the pork belly with a knife, making sure not to cut into the skin. Season thoroughly with salt. Sprinkle the spice rub over the flesh and rub into the meat, making sure to get the rub into the scored areas of the flesh.
Prepare Pork Belly

4. Roll

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 at 1-inch intervals.
Roll

5. Score the Skin

Use a sharp knife or razor to score the skin of the pork belly to help release excess fat. Rub the skin with 1 1/2 tablespoons of salt and the baking soda. Place on a perforated pan (see note).
Score the Skin

6. Cook Pork Belly

Rack
Transfer to the oven, placing a solid sheet pan on the lowest rack to catch drippings. Cook for 24 hours. Remove from the oven and drain the drippings from the solid pan.
Sous Vide Mode: On
Steam: 100%
Temp: 165°F
Heat: Rear
24:00 Timer

7. Adjust the Oven for Crisping

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

8. Broil Pork Belly

Rack
Once the oven is hot, return the porchetta to the oven. Cook until the skin is brown, crisp, and crackling, about 10 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear
00:10 Timer

9. Rest and Serve

Let the porchetta rest for 15 to 30 minutes before slicing and serving.
Rest and Serve
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