Discussion
My attempt at Porchetta, as follows......
I purchased a roll of pork from my local butchers. It was unrolled and I cut it with a sharp knife to lengthen it into a long 'flap'.
I then applied the following to the meat : Olive oil, black pepper, minced garlic, grated lemon rind, chopped sage leaves, chopped rosemary, thyme leaves, crushed fennel seeds and a slack handful of sultanas.
Then it was rolled up again and tied with butchers string.
and placed into the Sous Vide
It was in the Sous Vide for 24 hrs, (at 165 F / 73.9 C)
Once done it was removed from the water bath, and the meat juices saved for the gravy. I placed it in the fridge for 24 hrs to dry the skin. Coarse salt was rubbed into the skin too, for this process.
Whilst the roast spuds were cooking I cleaned the excess salt from the meat and popped it into the oven to crisp it up.
When it came out, it looked like this :-
and then when I cut into it,
Verdict - Super tender meat, and full of lovely flavours. I only put a little bit of lemon rind in there but you can really taste it, so I would not put too much in there as it may overpower the flavours.
I will deffo do this one again.
I purchased a roll of pork from my local butchers. It was unrolled and I cut it with a sharp knife to lengthen it into a long 'flap'.
I then applied the following to the meat : Olive oil, black pepper, minced garlic, grated lemon rind, chopped sage leaves, chopped rosemary, thyme leaves, crushed fennel seeds and a slack handful of sultanas.
Then it was rolled up again and tied with butchers string.
and placed into the Sous Vide
It was in the Sous Vide for 24 hrs, (at 165 F / 73.9 C)
Once done it was removed from the water bath, and the meat juices saved for the gravy. I placed it in the fridge for 24 hrs to dry the skin. Coarse salt was rubbed into the skin too, for this process.
Whilst the roast spuds were cooking I cleaned the excess salt from the meat and popped it into the oven to crisp it up.
When it came out, it looked like this :-
and then when I cut into it,
Verdict - Super tender meat, and full of lovely flavours. I only put a little bit of lemon rind in there but you can really taste it, so I would not put too much in there as it may overpower the flavours.
I will deffo do this one again.
Fantastic.
Serious eats did a deep fried version of this
https://www.seriouseats.com/recipes/2011/12/the-fo...
It seems a joint that is better for Christmas than turkey is to be honest. More people should try it.
Serious eats did a deep fried version of this
https://www.seriouseats.com/recipes/2011/12/the-fo...
It seems a joint that is better for Christmas than turkey is to be honest. More people should try it.
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