Serious Eats: Recipes

Deep-Fried Sous-Vide 36-Hour All-Belly Porchetta

Note: Herbs and aromatics can be substituted or altered according to taste. I find it easiest to work with a whole belly at a time and if a smaller roast is desired, to split it in half and freeze half while still raw. Wrapped tightly in foil and plastic wrap, it should last for several months in the freezer. Thaw overnight in the refrigerator and proceed with cooking steps as instructed.

If your sous-vide oven and wok aren't big enough, you can split the porchetta crosswise into two pieces before vacuum sealing and cook them side-by side. Deep fry them one at a time, holding the first in a 200°F oven on a rack set in a rimmed baking sheet while the second one cooks.

For a full photographic walkthrough of the process, click here.

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