Buzz
Welcome to an exciting and unique episode of *Will It Sous Vide?*, the series where I tackle your culinary requests using my immersion circulator. This time, we’re diving into a highly anticipated recipe—porchetta di testa—and, as a bonus, we’ve included a video to guide you through the process.
The instructional video will lead you step-by-step, but as anyone who’s tried this knows, the toughest part is skinning the pig’s head. I recommend watching Chris Cosentino’s video—a true expert in this area—for guidance. The trick is to keep your razor-sharp knife tight against the bone and carefully trace the skull. Don’t forget to extract the flavorful meat hidden in the cheeks.
After removing the skin, it’s time to season the meat. Here’s what I used:
2 tablespoons of Kosher salt
Freshly ground pepper (Simply grind it directly over the face for even coverage.)
Plenty of garlic (I went with six cloves.)
3 or 4 sprigs of fresh rosemary
Red pepper flakes to taste (A teaspoon or two works well.)
The zest of one large lemon
Massage this flavorful mixture all over the pig’s face, let it marinate in the fridge overnight, and then sous vide it at 185℉ for 15 hours, as shown in the video above. For more details, including the answer to the burning question: “Will a pig face sous vide?,” check out the video. I hope you find it as enjoyable to watch as I found this dish to eat.
Video Credits: Senior Producer: Kiran Chitanvis Creative Producer: Jorge Corona Associate Producer: John Dargan Director of Photography: Gabriel Baron Editor: Eddie Costas
