I have made this twice now and it is incredible. This time I made it with a bone-in pork shoulder and used all the herbs, spice and zest as a dry rub of sorts. I covered it and slow roasted until it fell apart. It was amazing!
I just made this. The only difference being that I also added raisins left in vin santo wine to my stuffing. I definitely recommend you making this. Honestly the flavour of the well seasoned meat is beyond anything I expect it. the rosemary, sage and the fennel....the meat well cooked yet chewy and the perfumed flavour is immediately released once you bite into the meat. just pure class
Made this today for my family's Thanksgiving in England and it blew the roof off the house! Thank you for all of your posts, recipes, and hard work. Fantastic stuff!
I love this! I live in Malaysia, which meant pork slice products are 10 times more expensive than local foods here. Actual cured hams and bacon are beyond me but this looks like a great option! Hams served at hotels here are all pork substitutes and makes a sad meal sadder. Love you for this!
We tried this this weekend but instead of originally making sandwiches we used it more of a roast with mashed potatoes but then we used to the leftovers for sandwiches after and cut it real thin and fried it up in a pan and made a vinegar type coleslaw with carrots and red cabbage. it turned out delicious!
You are a wonderful chef and artist. You truly make the fusion of cuisine that anyone in the world can confide in. It's amazing to watch your videos and become inspired, I've been cooking for 8 years now as a secondary passion and you remind me of why I fell in love with cooking as an adolescent. Bless you on behalf of the food world and the society of Yum Yum and Nom Nom. :-)
I've wrapped a pork loin roast with pancetta, browned it (not too hot), then tucked fresh rosemary sprigs under the strings before roasting in a slow oven. It was incredibly delicious. I'm sure it would work with this recipe.
Funny you should use a ciabatta roll. Just made a whole loaf, sliced it, topped it with olive oil, basil and balsamic, and put it in the toaster oven till it was hot then added shredded Parmesan and back in the oven a couple more minutes. Oh yeah. Ciabatta. Now I have to try this sandwich. I just introduced you to a friend who absolutely adores good food. I think you won him over.
i love that u showed me how to make a porchetta! so much memories coming through right now :) u should REALLY try it with some green pesto. atleast thats how the italians in frascati told me (they also sold it with it) and it was AMAZING
What a coincidence! I was just watching an episode of The Layover with Anthony Bourdain in Rome, and they featured some gorgeous-looking porchetta. Fabulous stuff as always, Chef John!
Roli Roti at Saturday Ferry Building in San Francisco has the most incredible porchetta sandwich. On average the line is between 15 and 40 people the ENTIRE TIME they are open so go early 😃👍😋
Porchetta seasonings are like pizza toppings, it's amazing how many different herbs,spices and sauces you can use. As to authentic cuts of pork? Well the street vendors in Rome use whole hogs and use it all. So let's ease up on what's authentic. I like using pork belly. And with current meat prices I'm looking at what is reasonable. You can also do combinations. Like use pork loin in the center ( I like to butterfly the loin to add more contents like some fresh pesto sauce) then roll that into the center of some pork belly, with or without skin on the outside to crisp up nicely. Hmmm, yummy 😋. Have a great day 🌤 👍🐖
Dude! I was in Rome in October and loved my porchetta sandwiches. I made this years ago filleting a large boneless pork butt as you have shown. It was delicious. My butcher can get huge slab of pork belly but it is just me and it can be expensive. The use of options other than pork belly you do miss that crispy, fat layer which is heaven but very unhealthy! Thanks for sharing such clear instructions.
If you have access to fennel flowers, that's actually the traditional seasoning (seeds still work great, but in some places fennel grows like a weed, so if you can, why not?) Sidenote: if you're not a fan of rosemary and sage, a mix of marjoram, thyme, and juniper also goes great in porchetta.
try rubbing some corn flour on the outside of the pork after patting dry and before putting in the fridge to cure, it'll dry out the surface as the flour will absorb the moisture and when it's cooked it'll be crispy :)
That thing looks freaking gorgeous * drool * Now I understand why some people don't believe in marriage and instead devote their life to eating lol. They're actually pretty smart if you ask me haha
Chef John...maybe a video on sharpening knives? Honing and whetstones? It may be too specific for your audience but I would still enjoy your perspective. Plus...maybe show off some of your knives?
Chef John, the butchers are gone by 5 o'clock pm, and I never see a blade roast. I see a shoulder roast, but it is called picnic not blade. The one's at ShopRite all had a bone in them. The first time I tried it with a shoulder roast, it was from Redner's, and a Hatfield Meats product, and it wasn't uniformed and altogether into one roast. It was loosely connected into two parts, not what you see in this video. And so I threw that out and went back to Shop Rite to get what looked like a large pork loin roast at 2 and a half pounds, but it was actually two roasts, and so I did two roasts. I mistakenly slit the top instead of the side, but it still worked out. If you are doing small roasts, you really don't string. I bought these little metal skewers a little longer and stronger than a toothpick, and they work out fine. It's easier to do it that way. I made it from a pork loin once before, and it turned out pretty good. I use a lemon instead of an orange, and I use dried thyme and sage, and instead of just using fresh fennel, I used fresh dill, but I also added in a bit of crushed dried fennel seed and a small amount of crushed anise seed that has more of a licorice flavor. The other thing I do a little different is that in addition to salt and pepper and a little oil on top of the roast, I drizzle some Mediterranean salad dressing and smear it to cover the top of the roast. That gives it a nicer glaze, I think. I put a little water in the pan so that salad dressing dripping puddles don't burn into the pan. As for the sandwiches and the sauce, it makes really enjoyable and exotic, like you are eating a sandwich from Chile or Argentina, but the porchetta should have enough flavor so that you really don't need that. A slice of sharp cheddar cheese goes very in the sandwich. And that reminds me, I saw another chef putting a bunch of grated cheese inside of the roast before he rolled it. And so, I sprinkled in just a little amount of parmesan. It couldn't hurt.
So italian sausage french dip...interesting. .you just don't have me sold on the parsley relish. Thinking parsley and the pepper flakes in the pork roll...maybe just dip in Italian jus...? Something I have to try. Thanks for the idea....def game day food.
loving the light seasoning on the pork, got to put hair on your chest when you eat a sandwich like that! Mega video! I think I might have make my self some!
You really caught on to quite the conspiracy here! It's clear they saw this video, made an entire recipe, got everyone together, filmed it all, edited, compressed it, slept, and put it on youtube. You're hired!
It really is, considering that these kinds of videos take an infinitely longer amount of time to get planned, filmed, edited, uploaded and processed...
Were your larynx worn out after narrating this?? It's like a song :) Ah, have made similar with my daughter the chef and its fabulous....simple really. Your version, fabulous, loved the chunks of garlic. Always love your simple creative vids. Tks. Chef.
Chef john where do I find a good meat thermometer? I just made this, tested temp in the center it said 150. I rested it and sliced it and it wasn't even rare, still raw.
This type of roast with pork shoulder is actually a type common to find in Germany, even ready-rolled to buy from a butcher (in Germany it's commonly the case that you'll find your every-day butcher sharing the same space as your next door supermarket).
Chef John a question. What if you don't like open mean in your fridge when the smell can go into other food (i live with 2 vegans and they hate meat smells)
The Italian word for juice is "succo", through it'd be nice to let you know, Chef. Anyways, while that's really a "sort of" porchetta, it does look like an interesting, more delicate recipe. Shouldn't be a problem getting Italian parsley over here, heheh. (No, seriously, I didn't even know curled parsley existed!)
oh man this looks delicious!!!! I'm from Spain thanks for all the recipes you really make good food! Could you make some pasta dishes??? Thanks so much!
Oh really? Did not know that. when I was the young pasta Show starting my career I worked in an Italian restaurant and the only parsley they used was curly parsley. And I don't know why the only reason could be that it's a few cents cheaper. We would use the curly parsley for those old-school parsley garnishes.
Check out the recipe: www.allrecipes.com/Recipe/235180/Chef-Johns-Porchetta/
this man gives so much knowledge in all his videos. I love the video style and the personality
I have made this twice now and it is incredible. This time I made it with a bone-in pork shoulder and used all the herbs, spice and zest as a dry rub of sorts. I covered it and slow roasted until it fell apart. It was amazing!
I just made this. The only difference being that I also added raisins left in vin santo wine to my stuffing. I definitely recommend you making this. Honestly the flavour of the well seasoned meat is beyond anything I expect it. the rosemary, sage and the fennel....the meat well cooked yet chewy and the perfumed flavour is immediately released once you bite into the meat. just pure class
Made this today for my family's Thanksgiving in England and it blew the roof off the house! Thank you for all of your posts, recipes, and hard work. Fantastic stuff!
Absolutely love your commentary and could listen to you teach me how to cook all day! Am going to try this on the Big Green Egg....inspired.
Once again, Chef John gives us a mouth watering recipe. Know how many dinners I've changed up at last minute when I watch these videos? Too many.
Chef John. I actually tried this recipe and it is ridiculously good. Thanks again for another amazing recipe.
Hello chef John from New Hampshire. I love watching your cooking shows. You are a amazing chef!
We need to invent Smell-o-vision to enjoy the aroma of your delicious dishes you cook.
I love this! I live in Malaysia, which meant pork slice products are 10 times more expensive than local foods here. Actual cured hams and bacon are beyond me but this looks like a great option! Hams served at hotels here are all pork substitutes and makes a sad meal sadder.
Love you for this!
We tried this this weekend but instead of originally making sandwiches we used it more of a roast with mashed potatoes but then we used to the leftovers for sandwiches after and cut it real thin and fried it up in a pan and made a vinegar type coleslaw with carrots and red cabbage. it turned out delicious!
Laughed all the way through this. Now I'm starving! Great recipe John.
I nearly fainted when you decided to dip the bread. Simply brilliant
it's delicious, I wonder what Chef Gordon would think, just a great dose of Italian tradition
Man I really friggin wish there was a butcher in my town. All the meat on this channel always look amazing.
You are a wonderful chef and artist. You truly make the fusion of cuisine that anyone in the world can confide in. It's amazing to watch your videos and become inspired, I've been cooking for 8 years now as a secondary passion and you remind me of why I fell in love with cooking as an adolescent. Bless you on behalf of the food world and the society of Yum Yum and Nom Nom. :-)
Why do I watch your videos, when it's 2 am in the morning? I'm so jelly right now!!
I've wrapped a pork loin roast with pancetta, browned it (not too hot), then tucked fresh rosemary sprigs under the strings before roasting in a slow oven. It was incredibly delicious. I'm sure it would work with this recipe.
I am literally salivating watching this. So making this one soon, it looks just amazing.
I like this guy, I like the way he explains things.
Thank you so much 💕 I learn so much from you . I will make this tomorrow for my son . I know he will love it
Funny you should use a ciabatta roll. Just made a whole loaf, sliced it, topped it with olive oil, basil and balsamic, and put it in the toaster oven till it was hot then added shredded Parmesan and back in the oven a couple more minutes. Oh yeah. Ciabatta. Now I have to try this sandwich.
I just introduced you to a friend who absolutely adores good food. I think you won him over.
i dont remember how i first found your channel long time ago, but im SO GLAD ive subscribed
That's a damn fine idea.
Porchetta & Co. Sandwiches in Toronto made me fall in love with Porchetta! Thanks for the post! =)
Looks great bud. I do a similar one with a pesto olive mixture. I use a loin and line it with bacon while it cooks.
I add a small can beef broth soy sauce hit pepper juice mustard mustard seeds coriander seeds and onions comes out so good!
You beautiful, BEAUTIFUL man. I love you. Amazing recipes 100% of the time
You are awesome, John! I really appreciate you sharing these recipes and of course I appreciate your sense of humor too! xx
I making that this weekend. Can't think of much better to go with Sunday's football games. Porchetta sandwich and a beer, call it a day
I can go anywhere for alternative recipes but I come for the unmatched commentary. Chef John you are too much.
Good lord, I need to stop watching these before lunch.
i love that u showed me how to make a porchetta! so much memories coming through right now :) u should REALLY try it with some green pesto. atleast thats how the italians in frascati told me (they also sold it with it) and it was AMAZING
I almost choked on my mouth water watching this!
is it sad that im already thinking about his thanksgiving videos...while drooling?
What a coincidence! I was just watching an episode of The Layover with Anthony Bourdain in Rome, and they featured some gorgeous-looking porchetta. Fabulous stuff as always, Chef John!
Thank you.
Roli Roti at Saturday Ferry Building in San Francisco has the most incredible porchetta sandwich. On average the line is between 15 and 40 people the ENTIRE TIME they are open so go early 😃👍😋
Yesterday I made your garlic parmesan chicken wings. Tonight your southern slow cooked beans.
Both were delicious.
Thank you for this. This is completely different than the "porchetta" that the market has. I would have never known otherwise.
Porchetta seasonings are like pizza toppings, it's amazing how many different herbs,spices and sauces you can use. As to authentic cuts of pork? Well the street vendors in Rome use whole hogs and use it all. So let's ease up on what's authentic. I like using pork belly. And with current meat prices I'm looking at what is reasonable. You can also do combinations. Like use pork loin in the center ( I like to butterfly the loin to add more contents like some fresh pesto sauce) then roll that into the center of some pork belly, with or without skin on the outside to crisp up nicely. Hmmm, yummy 😋. Have a great day 🌤 👍🐖
Dude! I was in Rome in October and loved my porchetta sandwiches. I made this years ago filleting a large boneless pork butt as you have shown. It was delicious. My butcher can get huge slab of pork belly but it is just me and it can be expensive. The use of options other than pork belly you do miss that crispy, fat layer which is heaven but very unhealthy! Thanks for sharing such clear instructions.
If you have access to fennel flowers, that's actually the traditional seasoning (seeds still work great, but in some places fennel grows like a weed, so if you can, why not?)
Sidenote: if you're not a fan of rosemary and sage, a mix of marjoram, thyme, and juniper also goes great in porchetta.
The thought of this with super crispy roast potatoes and that gorgeous juice makes me so hungry O_O
try rubbing some corn flour on the outside of the pork after patting dry and before putting in the fridge to cure, it'll dry out the surface as the flour will absorb the moisture and when it's cooked it'll be crispy :)
Strategic consensus:
That's why we have disinfectants and dettol etc.
Thanks Chef. This looks like an indulgence on long holiday weekend.
That thing looks freaking gorgeous * drool *
Now I understand why some people don't believe in marriage and instead devote their life to eating lol. They're actually pretty smart if you ask me haha
Exactly. why live a long miserable life, when you can live a short delicious one. :P
misc mc I agree!
That's a second fridge in the garage!
Dear Chef John, Any advice if you do go ahead and slice into your hand during the butterfly step? Asking for a friend.
Chef John...maybe a video on sharpening knives? Honing and whetstones? It may be too specific for your audience but I would still enjoy your perspective. Plus...maybe show off some of your knives?
Chef John, the butchers are gone by 5 o'clock pm, and I never see a blade roast. I see a shoulder roast, but it is called picnic not blade. The one's at ShopRite all had a bone in them. The first time I tried it with a shoulder roast, it was from Redner's, and a Hatfield Meats product, and it wasn't uniformed and altogether into one roast. It was loosely connected into two parts, not what you see in this video. And so I threw that out and went back to Shop Rite to get what looked like a large pork loin roast at 2 and a half pounds, but it was actually two roasts, and so I did two roasts. I mistakenly slit the top instead of the side, but it still worked out. If you are doing small roasts, you really don't string. I bought these little metal skewers a little longer and stronger than a toothpick, and they work out fine. It's easier to do it that way. I made it from a pork loin once before, and it turned out pretty good. I use a lemon instead of an orange, and I use dried thyme and sage, and instead of just using fresh fennel, I used fresh dill, but I also added in a bit of crushed dried fennel seed and a small amount of crushed anise seed that has more of a licorice flavor. The other thing I do a little different is that in addition to salt and pepper and a little oil on top of the roast, I drizzle some Mediterranean salad dressing and smear it to cover the top of the roast. That gives it a nicer glaze, I think. I put a little water in the pan so that salad dressing dripping puddles don't burn into the pan. As for the sandwiches and the sauce, it makes really enjoyable and exotic, like you are eating a sandwich from Chile or Argentina, but the porchetta should have enough flavor so that you really don't need that. A slice of sharp cheddar cheese goes very in the sandwich. And that reminds me, I saw another chef putting a bunch of grated cheese inside of the roast before he rolled it. And so, I sprinkled in just a little amount of parmesan. It couldn't hurt.
I also squirted the top outside of the roast with lime juice before I put it into the refrigerator along with the salt and pepper.
So italian sausage french dip...interesting. .you just don't have me sold on the parsley relish. Thinking parsley and the pepper flakes in the pork roll...maybe just dip in Italian jus...? Something I have to try. Thanks for the idea....def game day food.
love your stuff chef john, hope you've got tonnes more recipes to come!
loving the light seasoning on the pork, got to put hair on your chest when you eat a sandwich like that! Mega video! I think I might have make my self some!
You really caught on to quite the conspiracy here! It's clear they saw this video, made an entire recipe, got everyone together, filmed it all, edited, compressed it, slept, and put it on youtube. You're hired!
It really is, considering that these kinds of videos take an infinitely longer amount of time to get planned, filmed, edited, uploaded and processed...
Were your larynx worn out after narrating this?? It's like a song :) Ah, have made similar with my daughter the chef and its fabulous....simple really. Your version, fabulous, loved the chunks of garlic. Always love your simple creative vids. Tks. Chef.
Yummy!!!!!!!!!!!! Way to go Chef!!!!!!
My doctor just put me on a diet. He noticed I was gaining weight watching Chef John videos.
So I changed doctors.
That sauce you made is very similar to Hmong hot pepper!! Looks great!
I love your videos. Your food looks so good. If you can pls make some Japanese food. Thanks so much.
Please tell us about the white metal? baking dish. Is it from Staub? I like it and would like on too!
Chef john where do I find a good meat thermometer? I just made this, tested temp in the center it said 150. I rested it and sliced it and it wasn't even rare, still raw.
Woogie thermoworks makes the best thermometers.
agreed thermapen is the best by far. I use mine for work and has never failed me
This type of roast with pork shoulder is actually a type common to find in Germany, even ready-rolled to buy from a butcher (in Germany it's commonly the case that you'll find your every-day butcher sharing the same space as your next door supermarket).
That looks SO GOOD.
i love your recipes, & im glad u had shad or waxed your hands. looks more clean & hygienic. xoxo.
I don't eat pork but had to watch this because, you know, its CHEF JOHN!
You are the man chef John
Love your vids, but my browser reckons your website is ‘not trusted.’ Suggest a tweak?!
Oh John, never stop existing please.
I think of adding salt & vinegar kettle chips, instead of crackling. That doesn't sound bad, does it?
Would you recommend searing the meat in a pan on the stove top instead of doing it in the oven? Also, do you think wrapping it in pancetta would work?
Chef John a question. What if you don't like open mean in your fridge when the smell can go into other food (i live with 2 vegans and they hate meat smells)
Because who DOESN'T like watching a jolly sounding chef cooking delicious food?
Can you roll this thing in bacon, pan sear, and then throw it in the oven? Or will that not work?
Oh God That Looks So Good
Dude! what a great idea.
Chef John, that sauce you made looks similar to perhaps an Italian version of Chimichuri? can you either confirm or deny this observation?
Hello John, could this be reheated with good results for use in restaurant service and if so, how would you suggest reheating it?
Japan? I'm in Japan too. Yes, it would be difficult to find a pork shoulder. Maybe on a website like otoko no daidokoro.
Oh boy, does that look tasty!
Great Recipe....Will try to make it....Thanks...
The Italian word for juice is "succo", through it'd be nice to let you know, Chef.
Anyways, while that's really a "sort of" porchetta, it does look like an interesting, more delicate recipe. Shouldn't be a problem getting Italian parsley over here, heheh. (No, seriously, I didn't even know curled parsley existed!)
Chef John, how do you think you would do on something like Masterchef?
Very nicely done
oh man this looks delicious!!!! I'm from Spain thanks for all the recipes you really make good food! Could you make some pasta dishes??? Thanks so much!
I tried this - absolutely delicious!!!
Chef Jon should be a volunteer story-teller for children and sad college students at his local library.
this looks beyond delicious xD i´m so gonna do this !
xXKeitaro me too, I have the perfect roast waiting in the fridge!
You are Amazing !!! Did you come up with this recipe yourself?
So when are you coming out with the freakishly small wooden spoon line of t shirts or cooking aprons?
can you make a video on how you make general tso's chicken?! id love to see how you make it
re. "The FDA expressly recommends NOT washing meat..." please send me the link to this article. Thanks
Can you leave it for more than 24hrs? Like 48-36hrs?
Chef John, I need a good knife. Where can I get one and what am I looking for?
Italian Parsley has a lot more nutrition than curly as well.
Oh really? Did not know that. when I was the young pasta Show starting my career I worked in an Italian restaurant and the only parsley they used was curly parsley. And I don't know why the only reason could be that it's a few cents cheaper. We would use the curly parsley for those old-school parsley garnishes.
Italian flat leaf parsley has got tons more flavor
You and Jamie Oliver both uploaded "porchetta" today. Awsome... :)
Do you think this will work well with pork loin?
This look delicious