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Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

Porchetta—a whole boned out pig, seasoned, and roasted until the skin is crisp and the meat is meltingly tender and juicy—is almost impossible to get right at home. We say almost impossible because it can be done, it’s just a project. We enlisted the help of master butcher Kevin Smith to show how it’s done with our <a href="https://www.chefsteps.com/recipes/ultimate-roast-porchetta">Ultimate Roast Porchetta</a>, replete with tips and detailed butchery demos so you can confidently execute it yourself.But we also wanted to develop a porchetta recipe that’s more approachable and forgiving. Unlike our roast porchetta, this sous vide version doesn’t require a special order cut of pork from a craft butcher, there’s no five-day minimum waiting period to air-dry pork skin, and you don’t need an advanced degree in butchery or knot-tying. This is delicious, easy, hands-off porchetta that you can start tonight with a piece of pork belly from the grocery store and have it on the table for an epic dinner tomorrow, without ever breaking a sweat. It gets you most of the payoff of great porchetta—succulent, juicy, well-seasoned pork—with a fraction of the effort.

Easy Sous Vide Porchetta