Crisp, golden exterior and perfectly smooth, tender, juicy center with an intense pork flavor.
In The Bag
A pork in the bag is worth two in the... bush? I dunno what the expression is. Anyhow, once your porchetta is tied up (see the base recipe here), slide it into a vacuum bag and drop it into a 155°F water bath for 36 hours.
After chilling the porchetta in an ice bath for 10 minutes, the gelatinous juices that have collected in the bag should congeal into a solid, rubbery mass stuck to the pork. Carefully peel off as much as you can with your fingers and collect it, being careful not to tear or bruise the pork skin.
You never want to put wet food into a pot of hot oil, so very carefully dry your porchetta.
Trim As Necessary
Trim your Porchetta so that it fits nicely inside your deep fryer or wok. Trimmings can be sliced thin and served cold for breakfast, sandwiches, or on a charcuterie plate.
Fry the Sucker
Heat up two quarts of peanut oil or lard (or a mixture) to 425°F, then carefully lower your porchetta into it. Cover with a lid and stand back for the first 2 minutes gently shaking the pan occasionally to keep it moving. You'll hear it spit and sputter like crazy then start to settle down.
Flip and Continue
Flip the whole roast upside down after five to eight minutes tro crisp up the second side.
Out of the Fat
Once it's done crisping, it's technically ready-to-serve, but you can hold it in a (200°) oven for up to 45 minutes before serving.
Mount the Sauce
When the pork is ready and sitting on its cutting board, heat up its juices until they melt in a skillet, then stir in a couple tablespoons of butter. This is your sauce.
Slice the porchetta into rounds and serve them along with a drizzle of sauce and a big salad on the side.