This was a big one for the gang. We have talked about this item for a while now and what better time than the start of Season 2.
The Porchetta is an Italian dish that has certainly been a fan favorite of ours and many alike.
Traditionally it is a pork belly with the loin still attached, scored, and seasoned with garlic, rosemary, thyme, crushed red pepper, and orange zest. We could not locate a belly still attached, so we did it with two separate pieces. The belly was laid out and scored on both sides, the meat side we seasoned with the traditional seasonings and the fat side with just salt.
Then we butterflied the loin and seasoned it with salt and pepper then rolled the loin inside the belly and tied it off with butchers twine.
Now being who we are and the love we have for sous vide, we thought it only natural for us to try it that way. So we bagged this monster up and cooked it at 74 degrees celsius or 165 f. This went for 24 hours and let me tell you, this place smelled amazing. Next, we removed it from the bag and let it rest for about 2 hours before placing it in the oven at 425 for 45 min or until golden brown. Remove it from the oven and let rest for 20 min. Now we made all the side items to go with our porchetta. Sous vide fingerling potatoes and green beans. both with very light seasoning but the right pairing for the pork. Salt, pepper, garlic powder, and thyme. We also made a roasted poblano and corn puree, which is crazy simple.
We have to say that this was the way we wanted to kick off season 2. The pork was perfectly cooked and the sides really brought the dish together.
We hope you enjoy it as much as we did.
Until then
STAY HUNGRY, LIVE HOW YOU SAY IT, BYEEEEEE
This was a big one for the gang. We have talked about this item for a while now and what better time than the start of Season 2.
The Porchetta is an Italian dish that has certainly been a fan favorite of ours and many alike.
Traditionally it is a pork belly with the loin still attached, scored, and seasoned with garlic, rosemary, thyme, crushed red pepper, and orange zest. We could not locate a belly still attached, so we did it with two separate pieces. The belly was laid out and scored on both sides, the meat side we seasoned with the traditional seasonings and the fat side with just salt.
Then we butterflied the loin and seasoned it with salt and pepper then rolled the loin inside the belly and tied it off with butchers twine.
Now being who we are and the love we have for sous vide, we thought it only natural for us to try it that way. So we bagged this monster up and cooked it at 74 degrees celsius or 165 f. This went for 24 hours and let me tell you, this place smelled amazing. Next, we removed it from the bag and let it rest for about 2 hours before placing it in the oven at 425 for 45 min or until golden brown. Remove it from the oven and let rest for 20 min. Now we made all the side items to go with our porchetta. Sous vide fingerling potatoes and green beans. both with very light seasoning but the right pairing for the pork. Salt, pepper, garlic powder, and thyme. We also made a roasted poblano and corn puree, which is crazy simple.
We have to say that this was the way we wanted to kick off season 2. The pork was perfectly cooked and the sides really brought the dish together.
We hope you enjoy it as much as we did.
Until then
STAY HUNGRY, LIVE HOW YOU SAY IT, BYEEEEEE