Written by Jason Logsdon

How to Get Decent Skin on Your Sous Vide Porchetta - Ask Jason

I get a lot of great questions from my readers. In order to help out everyone else I'm answering some of the most popular ones here on the blog. Have something you need help with? You can ask me on Facebook, contact me directly, or view all of the Ask Jason questions!

Jason, do you know a way to do a porchetta sous vide and still get a decent crackling when finishing?

- Ben Allen

Note: The following article is an edited transcript from the video.

I've done turkey porchetta, not a pork one, and that worked really well.

I think the first step is to make sure to dry it off extremely well. The skin tends to retain moisture and really does a lot of popping and snapping. After you dry it off really well then either medium fry or deep fry it to get the skin as crunchy as you possibly can.

I think Kenji on Serious Eats has a good article about doing pork bruschetta. Be sure to check out his The Food Lab: How to Make All-Belly Porchetta article for yourself. Kenji stuff is always amazing, so that's where I would start if I was approaching it from scratch. You can't go wrong with his stuff.

If you like this you can get more than 85 inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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