Trick for the thyme. Freeze it in a ziplock bag. Once frozen, bang the bag on the counter. The leaves will detach. You can take the stems out. You are left with the thyme leaves in the bag. It will keep in the freeze for a while.
1stly. Anyone who disliked this video must've only done so because either they're vegetarian or not fans of pork. 2ndly. When it comes to seeing a non-Italian person making simple porchetta, this is by far one of the absolute best. The filling can vary depending on taste. In our house, we make a stuffing to add on top of the herbs (generally made up of mince, onions, garlic, herbs, a little wine, onions and breadcrumbs). But for simple and really on the money porchetta, this is great. A definite thumbs up from an Italian who eats a lot of porchetta around this time of the year :)
I have watched this several times over the last handful of years and it gets me every time. I just bought some belly yesterday so I am making this today. Thank you.
The day after I watched this video I was gagging for a Porchetta to call my own. My first attempt was made using supermarket bought Pork Belly and the result was quite disappointing and the crackling was like a rock. So, I called in to our proper butcher and picked up a 1.2kg piece of matured Pork Belly and got to work on that. (I also watched your video on how to tie the meat and added another little skill to my ever growing repertoire thanks to you.) This time the end result was truly amazing and the whole family love it so much I have done it again twice since. It's soooo delicious!
You really understand Italian cuisine. Something not common. Just like Jamie... and this means success! (I am Italian, of course). I adore your channel.
I go to Florence every year and have for 20yrs . I go to a little sandwich shop on the way to pallaza Michelangelo . I get a full slice of Porchetta in a ciabatta roll and a glass of Chianti for €5 . I visit this mans shop every day of my 2 week yearly holiday and have done for many many years. I hope after Covid 19 his shop is still there. I love how you do it properly double layered with fennel and plenty of garlic . In a crusty Ciabatta roll walking back to the Ponte Vecchio . HEAVEN.
Man, at the end of the video when you cut in to the cooked belly pork, I'm not lying a teardrop fallen down to my desk, this was the most beautiful thing I have ever seen.
I believe that anyone who tastes porchetta like you demonstrate, will keep coming back to your shop! This is 'heavenly' Italian street food, especially offered with a good roll in a sandwich. I came back from Italy wondering 'how do they DO that! This recipe, alone, should keep viewers from coming back to your channel! PS: I do keep fennel pollen in my pantry (since I also am a sausage maker) and a little bit does a lot and there is nothing like it! Considering 'punch' per pound sterling, this could trump fennel seed: a bag of seed lasts just that bit too long, even in my kitchen. 'The Very Thought Of You' is 'spot-on.' Once you do this, you will forever remember it.
Finally found someone who can properly make a panchetta only little over 300k views. I see other TH-cam users with burnt or dry panchetta with over a million views. We need more chefs like you on youtube, there are too many rookies getting too much credit, you sir have mastered this dish....congrats man!
my compliments..........i am from Rome and as a chef i know how to cook an entire pork as PORCHETTA....you did very well... lemon zest mixed with orange zest is not so used in Rome......... it is used expecially in the south of Italy...... anyway the fresh fennel powder is called here FINOCCHIETTO....... ciao ciao from Rome!
Credo che lui abbia usato la finocchiella, i fiori disidratati e polverizzati. C è un video in italiano in cui un signore la usa, e si trova anche su Amazon
I've said it before but thanks for making your videos I love watching them with my daughter I've been butchering my own pork and chicken for the last three years and it has made it easier
I finely bought some colmans musterd, It has a nice bite to it.Glad you use this.I made a pork and beef burger with onion,tomatoe,and colmans it was fabulous.
Our town gardener has fennel in all the big pots around our town, I've been snacking on it since he brought them out and am going to harvest the flowers this week, thanks George.
I'm really loving your videos Scott. Thank you so much for sharing your knowledge and skills. Thanks to you my wife and daughter think I'm a real hero in the kitchen.
Something told me to save this giant piece of pork belly for that 370 pound pig I just butchered a few weeks ago. Now I know what's exactly going to happen with it. Top notch video.
Thanks, Scott. I love your videos as they have taught me so much. This is the next one I will try as I also love pork belly. Your clear instructions really help so much.
That was beautiful Scott. Thank You. I'll have to find the link to my roast beef to see what you think. Thanks again for all your posts. They're very informative and (most important) delicious.
third time watching this video. Finally picked up the very subtle music choice of "The Very Thought of You" as the cool jazzy reveal music. Nice touch. very funny.
Im doing this at the weekend hot and fast in the Weber then into the smoker for the rest of the time. We had two big ones at The Big Meat in Surrey last weekend with John Gower from Quietwaters. Big Sub from me
This i gonna try in my Dutch oven just like the Pork Belly Plait wat i made from wild pig. Just a thin layer of the skin goes of because of to manny hair folikels in the skin. Top job Scot and regards out of Latvia.
Excuse me! Scott, but five slice of pork, out after a lot of herb's etc. And four houers in oven......! Not mutch kitchen economy in that! Recip, result and taste is shurly amazing! And to make it outdoor in the summer in a grill or in a Dutch oven, must bee amazing too. Even better if a big pork cut of boar is available must bee even better! But no way for a peice of 1,2 kg belly or side pork and with the ingeredienceses in the electricity cost in small quantities it is totaly to mutch. Nice videos BarbroSweden
Trick for the thyme. Freeze it in a ziplock bag. Once frozen, bang the bag on the counter. The leaves will detach. You can take the stems out. You are left with the thyme leaves in the bag. It will keep in the freeze for a while.
genius.
1stly. Anyone who disliked this video must've only done so because either they're vegetarian or not fans of pork.
2ndly. When it comes to seeing a non-Italian person making simple porchetta, this is by far one of the absolute best. The filling can vary depending on taste. In our house, we make a stuffing to add on top of the herbs (generally made up of mince, onions, garlic, herbs, a little wine, onions and breadcrumbs). But for simple and really on the money porchetta, this is great.
A definite thumbs up from an Italian who eats a lot of porchetta around this time of the year :)
I have watched this several times over the last handful of years and it gets me every time. I just bought some belly yesterday so I am making this today. Thank you.
The day after I watched this video I was gagging for a Porchetta to call my own. My first attempt was made using supermarket bought Pork Belly and the result was quite disappointing and the crackling was like a rock.
So, I called in to our proper butcher and picked up a 1.2kg piece of matured Pork Belly and got to work on that. (I also watched your video on how to tie the meat and added another little skill to my ever growing repertoire thanks to you.)
This time the end result was truly amazing and the whole family love it so much I have done it again twice since. It's soooo delicious!
You really understand Italian cuisine. Something not common. Just like Jamie... and this means success! (I am Italian, of course). I adore your channel.
I have to say, I become so glued to your videos that I sometimes forget to "like" them. Just so you'd know, I haven't seen one that I didn't like.
I go to Florence every year and have for 20yrs . I go to a little sandwich shop on the way to pallaza Michelangelo . I get a full slice of Porchetta in a ciabatta roll and a glass of Chianti for €5 . I visit this mans shop every day of my 2 week yearly holiday and have done for many many years. I hope after Covid 19 his shop is still there. I love how you do it properly double layered with fennel and plenty of garlic . In a crusty Ciabatta roll walking back to the Ponte Vecchio . HEAVEN.
This Butcher/ cook is Brilliant!
Man, at the end of the video when you cut in to the cooked belly pork, I'm not lying a teardrop fallen down to my desk, this was the most beautiful thing I have ever seen.
I believe that anyone who tastes porchetta like you demonstrate, will keep coming back to your shop! This is 'heavenly' Italian street food, especially offered with a good roll in a sandwich. I came back from Italy wondering 'how do they DO that! This recipe, alone, should keep viewers from coming back to your channel! PS: I do keep fennel pollen in my pantry (since I also am a sausage maker) and a little bit does a lot and there is nothing like it! Considering 'punch' per pound sterling, this could trump fennel seed: a bag of seed lasts just that bit too long, even in my kitchen. 'The Very Thought Of You' is 'spot-on.' Once you do this, you will forever remember it.
Finally found someone who can properly make a panchetta only little over 300k views. I see other TH-cam users with burnt or dry panchetta with over a million views. We need more chefs like you on youtube, there are too many rookies getting too much credit, you sir have mastered this dish....congrats man!
Best porchetta recipi on TH-cam with no doubt. I will try this out. Well don Scott
my compliments..........i am from Rome and as a chef i know how to cook an entire pork as PORCHETTA....you did very well... lemon zest mixed with orange zest is not so used in Rome......... it is used expecially in the south of Italy...... anyway the fresh fennel powder is called here FINOCCHIETTO....... ciao ciao from Rome!
Fresh fennel powder sounds very good for this! "Finochietto", Bellissimo!
Credo che lui abbia usato la finocchiella, i fiori disidratati e polverizzati. C è un video in italiano in cui un signore la usa, e si trova anche su Amazon
What do you recommend for sandwich? Type of bread? Dressing? Garnish? Thanks chef
An artist in the kitchen, an artist behind in the editing.
Best cooking video yet on the SRP. my mouth is watering like a tap!
Incredible Scott! That first cut with the juices dripping out of the end was a thing of beauty!
I am a cutter in New York State also a former chef. I appreciate your approach to the subject matter.
I've said it before but thanks for making your videos I love watching them with my daughter I've been butchering my own pork and chicken for the last three years and it has made it easier
A wonder of the world!!! Thanks for giving me the inspiration to try out the glory be Porchetta.
I finely bought some colmans musterd, It has a nice bite to it.Glad you use this.I made a pork and beef burger with onion,tomatoe,and colmans it was fabulous.
As I said on fb, that's lovely. The best porchetta I've ever seen made outside Italy. Now you have to start a porchetta panini festival.
Our town gardener has fennel in all the big pots around our town, I've been snacking on it since he brought them out and am going to harvest the flowers this week, thanks George.
I'm really loving your videos Scott. Thank you so much for sharing your knowledge and skills. Thanks to you my wife and daughter think I'm a real hero in the kitchen.
Scott - That sounded like the most luscious tasting bit of pork known to man! Love your work my old mate!
That's a helluva lot better than any pork dish I've ever tasted. Outstanding my friend.
Something told me to save this giant piece of pork belly for that 370 pound pig I just butchered a few weeks ago. Now I know what's exactly going to happen with it.
Top notch video.
Oh my, that looks absolutely gorgeous and just so enticing! I am going to make this tonight.
Man that looks and sounds unbelievable Scott
Thanks, Scott. I love your videos as they have taught me so much. This is the next one I will try as I also love pork belly. Your clear instructions really help so much.
I made this for Christmas today. I added green onion sausage. Sooooo good. Thank you for the idea😊
Scott you terrify me when cutting like that at 8 minutes. Absolute mad man
one of many masterpieces on your channel.
Pork-nography. Pure and simple.
I should not have watched this so damn late in the night..
it looks glorious btw, cant wait to try it myself.
Greetings from Australia!!
Made the pork dish
Brilliant!!
Mouth watering? Can you actually drown in your own saliva? Nice one SRP!
Looks amazing Scott, will need to try this. Grow some of your own thyme and rosemary, super easy.
I came a bit. First time I've seen this recipe online done correctly. Thanks Scott.
Haha classic mustard with everything, seriously though looks awesome. Gonna give this recipe a whirl for the weekend!
Fantastic end result mate. Really got the juices flowing. Nice. Cheers Moose.
Honestly one of the most beautiful things I've ever seen, great work Scott!
The money shot was incredible, especially with the music 😀
Stop this right now! I'm salivating and I can't take it anymore.
Hey! Been watching Italy pork belly vids yours looks best and easiest 👌 😋 Tks
Just cooked this,it was epic! Make sure you get the fennel pollen- makes all the difference!
That was beautiful Scott. Thank You. I'll have to find the link to my roast beef to see what you think. Thanks again for all your posts. They're very informative and (most important) delicious.
Literally dribbling while I get ready to go to sleep. Pork belly this weekend it is the!! 😂🤤🐷🤘🏻
The ends looked amazing.
one of the better Porchetta vids out there! LOl @ 1:56
12:22 The sound of that crunch is divine.
That it’s a great starter for porketta before i buy a big one I’ll try one of these thanks bud great video /idea
Awesome. Greetings from TN USA.
that looks awesome!!! This dude can cook Salute !!!
Beautiful!!! I will have to give this a go. Thanks
third time watching this video. Finally picked up the very subtle music choice of "The Very Thought of You" as the cool jazzy reveal music. Nice touch. very funny.
That looks insane. You absolute legend.
I could almost taste it here in Florida! Cheers!
Well done, very instructive, thanks.
That's Sunday sorted, cheers fella.
that look amaizing bet taste is awesome
Always coming with the fresh ideas. I'll be having this for dinner soon. Thanks man.
oh my gosh that looks amazing Scott. I shall be doing this asap.
God I've been waiting for a new video I'm excited before I've even watched it
That is very beutifull, Yummy my mouth is watering.Thank you for shareing. Bless youns.
Dear god that looks good!
well this is going to be my next big dinner! Just lovely...
one of the best to date
Ang galing ng gawa mo!! (Ver well done!).... thanks!
Omg, what a Money shot :), best of the year for sure.
ACE JOB from Canada!
Simple, ingenious and delicious!
Oh! That was mouthwatering! Thanks for sharing!
Im doing this at the weekend hot and fast in the Weber then into the smoker for the rest of the time.
We had two big ones at The Big Meat in Surrey last weekend with John Gower from Quietwaters.
Big Sub from me
wow. very easy and delicious looking. saved to make myself!!
and you can bulk buy the herbs and pork rolls. i can serve 3 different friends on 3 different occasions off one buy!.
That looks so bloody delicious.
my god this video (and the SRP in general) makes me want to do nothing but cook and eat meat all day.
Cudos on the knife skills!
Definitely going to try this one.
Your videos and cooking are awesome!!!
This i gonna try in my Dutch oven just like the Pork Belly Plait wat i made from wild pig. Just a thin layer of the skin goes of because of to manny hair folikels in the skin. Top job Scot and regards out of Latvia.
That looks something else !
Keep up the good work ...awesome Chanel 👍
Scott, that is a cool Turkish sword you used to slice it with.
As an Englishman living in the US it’s great to see some English butchery. They would put bloody maple syrup on it over here
I'm drooling!
Scott. Gonna make it, got the Colman's ready.
that money shot was pure foodgasm
scott...this looks absolutely amazing. totally gonna try this one out.
Looks incredible Scott!
oh my goddddd.... looks super tasty and even you make me hungry..... karl from malta
That looks good!!! Man, o man!!!
fantastic Scott! thanks
So beautiful.... and for sure it is very delicious 😋 thank you so much ☺️
oooooooh That is out standing.
Excuse me! Scott, but five slice of pork, out after a lot of herb's etc. And four houers in oven......! Not mutch kitchen economy in that! Recip, result and taste is shurly amazing! And to make it outdoor in the summer in a grill or in a Dutch oven, must bee amazing too. Even better if a big pork cut of boar is available must bee even better! But no way for a peice of 1,2 kg belly or side pork and with the ingeredienceses in the electricity cost in small quantities it is totaly to mutch. Nice videos BarbroSweden
That looked fantastic! Only place I can get pork belly is at the oriental market,60 miles away from me!
I'm going to give this a go. I know from other recipes of yours that I've tried which have been delicious, I expect this one to be amazing.
Absolutely stunning
The king this is so lovely
sound effects and slow motion in the end of the video are oscar worthy
Great video man, thank you so much for showing how to do this, i'm lined up for this on my rotisserie