DadBert Dinners

Everyday Dinners from the Single Parent

DadBert Dinners Uncategorized Porchetta, belly only, cured, sous vide, cold smoked, and roasted!

Porchetta, belly only, cured, sous vide, cold smoked, and roasted!

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I have been wanting to try a porchetta for a while, just hadn’t done it. I found some nice looking pork bellies at a local Asian market and decided to give it a shot.

Basics:

Ingeredients

  • 3.5lb pork belly
  • 2% salt by weight
  • .25% #1 cure by weight
  • Garlic powder
  • Onion powder
  • Fresh cracked tellicherry peppercorns

Cooking basics

  • 4 days cure time under refrigeration
  • 30hrs 145 degrees sous vide
  • 12hrs dry time under refrigeration
  • 6hrs cold smoke time with a mix of Alder and Hickory
  • 1.5hrs roasting dry heat 475 degrees

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I’ve skipped a few steps here, but basically, I spread my cure, garlic powder, onion powder, and black pepper on the flesh side of the belly, then rolled scored the skin, and tied.

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After 4 days cure time, 30hrs sous vide 145 degrees, 12 hr dry time in the fridge, 6hrs cold smoking, this is what it looks like.

I then roasted it in the oven at 475 degrees, removing it periodically to baste in the sizzling fat.

I let it rest for about 5min then sliced.

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There were actually a few leftovers!

1 thought on “Porchetta, belly only, cured, sous vide, cold smoked, and roasted!”

  1. Dennis Keeny says:

    Looks amazing. Wish I could print the recipe and procedure

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