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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.
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