Sous Vide Pork Roast

Set your Sous Vide to 60 degrees Celsius (140 degrees Fahrenheit).

Then check the cracklings on the roast - it's typically scored by machine, so it should be nearly perfect. It should go down to the fat, so each crackling is clearly separated, but not down to the meat.

Next, it should be generously salted, ensuring the salt gets well between the cracklings. Optionally, also add some pepper to the underside and tuck some bay leaves between the cracklings.

Vacuum seal the roast, and it’s ready to go into the bath.

After 6 hours, preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) with the grill option. Remove the roast from the Sous Vide and unpack it. I usually let the roast rest on a cutting board on the kitchen counter while the oven heats up, so it can cool down a bit after Sous Vide, ensuring the core temperature doesn't get higher than desired.

Next, rinse the roast thoroughly with boiling water to remove excess gelatin, which otherwise can make the cracklings stick together.

Then pat it dry with paper towels or a tea towel. It’s important to dry it thoroughly, including between the cracklings.

Then the cracklings should be salted again – ensure they are well salted between the cracklings.

Place it in the oven on the middle rack for 20-30 minutes. Open the oven door regularly to let steam escape - this ensures crispier cracklings. I actually used to leave the door slightly ajar, but I’ve been advised that it can damage cabinets and other fixtures at such high temperatures, so it’s at your own risk. Keep a close eye on the roast, the cracklings should be crispy but not burnt. When the cracklings look ready, remove the roast from the oven.

Enjoy and bon appétit.