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低温調理器を活用して作るポルケッタ

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🇯🇵 JapanPosted: Aug 17, 2026

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Editor's note

This approach to porchetta combines sous vide with flash roasting, achieving the traditional result in significantly less time. The vacuum-pack-and-finish method demonstrates efficient moisture management that professional kitchens can adopt to streamline prep scheduling.

Key ingredients

Original caption

長時間オーブンでローストして作るポルケッタですが、真空パック機と低温調理器を活用して短時間のオーブン調理で作ります。 材料 豚バラ肉 1kg 塩 肉の重量の1.2% セージ 適量 ローズマリー 適量 胡椒 適量 ニンニク お好みで

Tags

#Western / Italian / French#Quick / make-ahead#Creative twists#Sous vide / low-temp#Heat control

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