Overview
Porchetta is a classic Italian roast pork dish featuring aromatic herbs, fennel, and garlic, with incredibly crispy skin. Traditionally a whole pig, our version uses pork belly or loin for home cooking. Sous vide ensures tender, juicy meat with perfectly seasoned throughout.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender & Juicy | 145°–150°F | 12–18 h | 24 h |
Pork needs time to become tender and develop flavor.
Food Safety Notes
Pork should reach at least 145°F / 63°C per USDA guidelines. Cooking at 145°–150°F for 12–18 h ensures pasteurization and tender meat. Modern USDA guidance allows pork at 145°F with a three-minute rest. Hold the bath long enough to pasteurize and finish with a hard sear to kill surface bacteria.
See our food safety guide.
Texture Profiles
- 145°–150°FTender & Juicy
- Incredibly tender, juicy pork with aromatic herb crust and crispy skin. The meat is perfectly seasoned throughout with fennel, garlic, and herbs. Restaurant-quality Italian roast pork.
Prep & Bagging
- Butterfly pork to create flat sheet
- Mix herb paste with fennel, garlic, and aromatics
- Season and rub with herb mixture
- Roll tightly and tie with kitchen twine every 2 inches
- Vacuum seal
- Submerge in water bath
Finishing & Searing
- Remove from bag and pat completely dry
- Season skin with salt
- Score skin in crosshatch pattern
- Roast at 450°F for 30–40 min until crispy
- Rest 10–15 min before slicing
- Slice into thick rounds and serve