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

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

20181227_1826283024733220200818336.jpg

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

20181221_1941402471425768945907972.jpg

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.

20181227_1514193344471282154378056.jpg

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.

20181227_1941012823223071859755997.jpg

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

Leave a Reply

Your email address will not be published. Required fields are marked *