Porchetta Your Friends Won’t Believe You Cooked
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- เผยแพร่เมื่อ 6 ก.พ. 2025
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I love porchetta and it’s a great dish to serve when you have friends or family over, but it can be tricky and time consuming to cook. Today I’m going to walk you through how to make a great porchetta with juicy pork and crispy crackling, served with polenta and gremolata. Enjoy!
RECIPES
Porchetta: www.andy-cooks...
Polenta:www.andy-cooks...
Gremolata:www.andy-cooks...
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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
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Wrong place!!!!!!
u did a good job but u have to learn a little italian is not hard :(
I was always asking myself, how in the hell did the italians shoot the bones out of a pig? On markets in Italy it looks like a complete pig without bones.
I was going to buy the Made In Saute Pan but it doesn't ship to an Australian address.
Props for showing pots and pans that were clearly used in that segment.
Andy, this is excellent. As someone from center Italy where this is from, there is no need to be too dogmatic about the herbs - depending on the town, you have people preferring fennel (like we do) while others focus on rosemary. I have been told there are towns that even use amarena cherry or almonds (this would make many of my friends recoil, BTW). Salt, pepper and garlic are a must.
One thing I wish to point out - to exalt everything, we often add liver or spleen pieces ("fegatelli") cooked together with the herbs. They balance well the meat texture.
This is often a street food, with a "porchettaro" seller found in strategic corners. I always try to get some when I visit the old country.
We have places like that in the US. We call them tacobells
@@jamIam6548 I currently live in the US man, you have a lot of good meat here too, no need to make fastfood jokes. I even found a porchettaro here in Philly!
That sounds amazing with the cherry and or almond. Really interesting.
@@arconeagain I've tried the almond variant. it's pretty good, would recommend.
We served this in a pub i worked as a chef......served it as a part of sunday roast...loved making this! we also prepped it the day before you cook it and dry it out with a little salt rubbed in ! works and still keeps the skin dry and meat moist!
Great dish for a Sunday roast!
@@andy_cooks Perfect!
How do you reheat a portion so the skins crispy and not chewy
Dude, you are THE mood. Positive, professional, easy going and just such a pleasant vibe to be around. Thank you for your vids
Nice Job chef! ❤ As an Italian I can just say that Polenta and porchetta is a kind of unusual match. This is because Polenta is a traditional Northern dish, while porchetta is very popular in center Italy. Usually porchetta is served with an orange and fennel salad and some toasted bread.
I thought so as well after living for many years in the North of Italy. However, I thought it could be a nice combo for winter.
Sounds tasty
shhhh let him cook lol
La porchetta viene normalmente usata come farcitura di panini o piadine, magari in abbinamento con melanzane grigliate e peperoni.
L'idea di farla con la polenta comunque non è del tutto sbagliata perché quella proposta, fatta con una parte del maiale, e non con l'intero animale é quella trevigiana originaria del nord del Veneto dove la polenta è un piatto tipico.
@@chiclettno uproar :D it's just a little off. I guess I kinda dig the idea though.
"It's really important that we keep this noice and toight". YES, CHEF! 😊
If it's not tight, it's not right - Shwrma Man
Gold
“Yesh yesh. Put that one in the schkin box. Save me from myself!”
"Toite! Toite toite toite!" - Jake Peralta
@@Sufferingzify the irony is Shwarma Man wouldn't use pork. Must prozekt the kulture!
It’s awesome that you’re so down to earth explaining all these tips and your cheffy behaviours 😅
I loved your little dance with that first crunch
Momma always made for the holidays, momma would add potatoes to another tray and place the Porchetta on a rack on top and the juice from the roast would cook the potatoes. Yummy
For some reason, I read your comment in Forrest Gump's voice.
You are the only chef on TH-cam that makes me smile while he cooks, absolute legend
Amazing job Andy, in Italy the most regular way to have it is cold in sandwiches, I've got memories of walking around Perugia in Umbria where they absolutely love this eating sandwiches with beers. Amazing.
Love from Perugia! ❤
You did a great job! Love your videos...I'm an American Eurasian (part Chinese) who grew up in the Far East, moved to the US, married an Italian, and we live half the year in Abruzzo, which along with Lazio is the "home" of great porchetta. I appreciate how respectful you are of the traditions and techniques of the food when you are cooking Asian, and now I see you take the same approach with Italian/porchetta! As others have said, don't fret about the exact seasonings, every town/region does its own twist, and some do the liver/spleen addition. And the Italians, like the Chinese, argue endlessly about whose recipe is best. You got the crispy skin perfect, and when you buy porchetta from a vendor here in Italy, you always get a few choice bits of the crispy skin on top. One thing though...porchetta is usually cut in very thin slices or shavings, never in a thick slice like American/British beef/pork roasts. Part of this is to keep the meat tender, especially when it's used in a sandwich or better yet a porchetta pizza (the best is pinsa crust topped with shaved porchetta...nothing else...the chewy/crispy pinsa with the meat is fantastic.) Some even lightly shred it like American BBQ pork. Don't be fooled, there is a lot of bad porchetta even here in central Italy...usually dry and flavorless.
Andy is the by far BEST CHEF on TH-cam! There is nothing he can’t cook he always tries to show you to in the most traditional way possible. He inspired me to become a chef. The knowledge he has is impeccable the only one who holds a candle to him is Joshua Weismann.
😂 josh weissman
I love roasting pork. You can’t beat it. The flavours, and the crackling are amazing. Even a nice shoulder of pork is very delicious. Cheers chef, another excellent roast. 👍♥👍🇬🇧
Thanks CHEF! Respect for the care you put into each dish!
thank you!
@@andy_cooks So excited you replied and then I realized I wasn't subscribed so I fixed that thanks! :) 🌲
I do the exact same to mine, same size, bout 6kg, but I put a light sprinkling of bread crumbs n white wine inside, sometimes a little truffle oil inside, then spin it over charcoals bout 3hrs, absolutely delush, so good 👌👌👌
I use a box cutter/craft knife for scoring pork skin. I can set the length of the blade (so i dont cut too deep) and it's by far the safest option. I keep one purely for kitchen work
I doubt my wife be impressed if I used my Stanley knives, plaster, sawdust or grease flavoured (that's car grease)
@mickleblade I absolutely agree with her. I use a sliding/snappable 'craft knife' from the local hardware. It cost me $2.50 with the equivalent of 50 extra blades and lives in the kitchen.
My Mom used to get suet to roll all around her roasts so they wouldn't shrink while cooking. The suet also added flavor to the roast. I love how "everything old is new again"- LOL.
Not a native english speaker here. What is a Suet?
@@NPC.Memasak It's actually "the hard white fat on the kidneys & loins of cattle, sheep, & other animals." Mom used to ask the butcher for a piece of it & then tied it onto the roast the way Andy did with the pork.
@@dee_dee_place ah, i see. thank you for the explanation!
so it was just a hard hunk of fat tied to the roast to protect the meat from what I'm assuming is baking (older woman so older stove without convection)? Was thinking you might mean caul fat but thats more something you'd wrap around delicate things to keep them together as its like a fatty net @@dee_dee_place
@@richmondvand147
Caul fat is actually a thin membrane.
Suet is actually fat. My Mom & I used a suet that was ~1/2" thick & you could request the length to be equal to that of the roast, so it covered the entire roast. It is similar in texture to the fat you would find on the side of a thick steak. You would wrap it & tie it exactly like Andy did with the pork loin. It was used mostly to prevent shrinkage because the roast, itself, was cut quite lean (most of the natural fat was removed). I hope that makes sense. Mom used both a gas & a regular electric oven to make her roasts. She'd be 101 this year, & I'm 65, so I'm an old gal also- LOL.
This has honestly been my go to meal for a while now, even a small amount feeds loads of people, it looks delicious and it's honestly easier than you think to do, highly recommend it. (Also can stick a tray under it to collect some fat and roast potatoes in it during the final hour or so of the cook 👌 or get a small piece of pork belly for a side dish with your Christmas dinner. (Left overs make brilliant sandwich fillers as well)
I have watched hundreds of Andys vids but jesus christ this is epic. He is the best channel on youtube for cooking by a mile. EPIC MATE UNREAL
Its what i sell everyday back home, we call it Lechon Belly(Filipino), spit roast cooked over charcoal. Usual things inside are onions garlic and lemon grass and of course home made spice mix.
Just a tip, try to even the roundness of it to cook it evenly, also, stitch it so the juice wont escape easily,making your meat juicy and tender.
Hi Andy,
What a great video. I made it right away, I used my BBQ instead off the oven and it turned out fantastic. The crackeling is amazing.
Thank you!
Greetings from the Netherlands.
Did you have trouble finding the complete piece of meat?
@@ReaperOfSouls83 Yes so, I used only the porkbelly. I think I found a butcher nearby were I can get it.
You are great, great explaining and great channel! However, I'm Italian and let me just say that you mixed three things that come from different areas of Italy and in our habits we would not use in a same dish! :) we use Porchetta mostly as it was a kind of prosciutto, in thinner slices than yours, with bread ("panino con la porchetta"), a classic of Roman surroundings. Polenta is a traditional dish of northern Italy and we usually eat it with more juicy and liquid dishes of meat ("spezzatino", "brasato", stew), where the Polenta is deliciously flavored by the sauce. Then, the Gremolada is a traditional seasoning in Lombardia that we use with a fat and wet beef cut (ossobuco, I don't know in english), and it helps in giving freshness. This being said, my compliments for bringing these 3 Italian pieces of cooking and reproducing them well!
I've always wanted to cook this at home and I've watched many online clips but never really felt confident. This video of yours has ticked all the boxes. Great level of detail and full explanations in a laid back and relaxing style. You are an amazing teacher. Thank you for putting this together.
Also my pork skin scoring trick is a Stanley knife with the brake away blades when it dulls snap it off and keep going
Yeah, Stanley knife is the way to go.
Wow congrats excellently prepared! This comes originally from the surroundings of Rome, from Ariccia, we use to eat porchetta cold (it is so good even cold) in the weekend withe friends, with some traditional bread named "casareccio" and some delicious wine from the Castelli Romani soooo good
We just made this for Christmas dinner. Followed the recipe to a t, and it came out absolutely superb! Thank you chef
An amazing cooking aproach, true pleasure to watch. Big thanks from London.
I'm so glad I came across this video. I purchased some pork belly which was already cut in to thick strips. I adjusted the ports of the herbs/seasonings and rolled my thick strips, baked and made "porchettini" hahah! It. was. outstanding! I'm making it again today for some friends!
Hey Chef Andy,
I really like doing porchetta on a regular basis, 'cause this is something of the rare things, the whole family can appreciate and no one's complaining at all...
😂
I use to cook the fennel seeds and the garlic cloves in a little white wine, instead of parsley, I use a bunch of sage,
what even makes that beautiful dish even better imho...
Wow, sounds great!
Appreciate the inspiration! 🤤👍
I never seen anybody eating porchetta with polenta. I live near Ariccia which Is famous worldwide for the porchetta, so I eat authentic porchetta on the regular and yours looks spot-on.
Once again congratulations from Italy (I live not far from Ariccia, where real porchetta comes from). And thank you for pronouncing "ch" in Porchetta correctly!!!
Great colour on the crackling, moist meat and good explanations. Hate it when youtube people talk about something being crunchy when it obviously isn't. I think you even underplayed how good you actually made that crackling at some parts. And it is done on a home oven which is insane. I think the only thing you could do is to separate the crackling from the meat so it doesn't get soggy. Absolutely good job, well done.
well his "home" oven being what I assume a pretty high end one that the majority of people probably dont have lol. But yeah on a non-commercial oven
@@richmondvand147 Well, I didn't mention it, but I come from a family of cooks. Getting that kind of an even colour isn't just up to the oven alone. And even if that is a better than average oven You still have to know how to use it.
Hey Andy, that looks delicious! The only thing is that porchetta is a dish from Rome and they would NEVER accompany it with polenta which is a dish from Northern Italy. Romans tease us from Milan by calling us "polentoni" (people eating polenta)! 😅
La porchetta é super veneta che vai a dir!
@@radeghast6581Ahem. E di Roma!
Ma il migliore e Abruzzese!
@@A_DRcibo tipico veneto dal novecento! Si mangia sempre con un sacco di polenta
Omy gosh! I am salivating! Thank you for sharing your method. I may try this dish for the holidays!
Thanks for including the Fennel......i worked and learned in a Very Busy Country Club back in the 80's.
There were only two Spices Monitered.....the Saffron, and the Fennel
You Rock Chef....i'd Sous for You!😉
Looks really nice. I know its not authentic but I do, garlic, shallots, Granny Smith apple, sage for my stuffing and salt and pepper on the meat.
I put the salt already on it before i put the porchetta in the fridge, because it draws water out of the pork crust. Before I put it in the oven, i pad it dry with a towel. So I get a very crispy crust.
Grandioso, Andy! Simply perfect.
I dont think ive watched too many Tubers that clearly went a few rounds in a kitchen. This looks really good! I want to try this on a rotisserie over coals.
Well done from Italy Andy👏👏👏 best matching with porchetta is good bread, friends and some wine or beer.... food is better when shared... especially this recipe... love your work👍👍
Thanks for this awesome, yummy recipe! It looks perfectly cooked and moist!❤
Porchetta BINGO!!!! Loved playing BINGO for Porchetta at the Beef n Bird in Sudbury.
Magnificent. All of it. A real pleasure, a privilege, to watch. Thank you so much, please carry on!
Hi, i'm an italian girl from brescia, in the north of italy, and we eat a lot of polenta, it's not really an usual match, also because i feel that porchetta is not originally a north italy tradition, but i have eaten it together sometime and it's a heavwenly match, polenta is like rice, everything gos well, but still, i learned more italian cooking from you than from fellow italians chefs ahahha
Looks lovely. I’m an Aussie so I have to have gravy and apple sauce even for a sandwich. As a roast I need the roast veggies potatoes, pumpkin, carrots and sides cauliflower and white sauce. ❤ I don’t get no salt on the crackle, I have to have salt on the crackle.
OMG.... I am drooling. What a marvelous thing.
Brilliant video thanks Andy. I have been afraid to try to cook a porchetta however I figure that I can have a go at this having seen your step by step approach. I love the simple pairings you suggested too.
Andy, you’re simply the best kitchen teacher out there! Thanks!❤️
Hahaha, I feel that. For most families that can feed up to 12 people for my 5-person family, it will be all gone by dinner. Amazing recipe! Love from NZ🇳🇿
First of your videos i have come across, and PORK! my fav meat ever, you NAILED this i was drooling by the end. thx . liked and subbed!
I really enjoyed this video. New subscriber.. watched your shorts. But, THIS.. is an education. It's like watching Julia Child years ago. Not a tournament, cook off, game, just showing you how to do it. Thanks Chef!! 😊 I apologize that us Americans don't know the metric system. I was never taught in school?
Italian here. In order to take the crackling to a whole other level, I use the technique the filipinos use when making lechon. it doesn't impact the flavour at all. Once you've wrapped up the porchetta and tightened it with the strings, make sure to pat the skin dry all over and then rub the skin all over with soy sauce. And when the porchetta is in the oven, I pour in a cup of water underneath into the roasting Tray (water not touching the porchetta). Once half way, take the porchetta out of the oven and brush all of the skin with coconut oil. Place back into the oven and cook until done. You'll achieve god levels of crispiness. Of course you only need to do that if you're obsessed with crackling or have family members who are. Otherwise you're good as shown by this chef
My brother is a butcher and makes this for me to cook, it's always the best thing we eat all year!
Awesome as usual. Great for the holidays.
"A piece like this will feed... 12?" Hmmm... I don't know, man... "Or if you're like us... Maybe 5..?" Yooo, there we go! My man!
Amazing! Love it. Like an Bavarian Krust Fry! 😉👌👍
Loving the detail with your butchery, those little tips about keeping it square make a massive difference when you tie it up
In Philippines we call it Lechon Belly. our version uses lemongrass, garlic cloves,onion, salt and pepper .
I’m from Rome and I have to say that this is amazing. Great job and I would love to try some of that
Yes yes chef you made it, I make a couple different ones with different fillings, but the herb mix of rosemarry,tyme,parsley,basil,garlic,lemon,chilli,I also use the tops of freash fennel with a white wine is my favorite
I really appreciate the different filling mixes used by the chefs. I get so tired of the same old, same old, & I'm not very creative so, I wouldn't have come up with these myself.
I'll keep the white wine in mind the next time I make a filling. Thanks for the suggestion.
@@dee_dee_place I leave the meat open flat with the wine in it in the fridge for a few hours like 3ish then roll it up
Another filling I do is using the herbs as stated but add prosciutto,gorganzola cheese,and use a chilli infuassed oil in place of olive oli
@@anthonygm85 Wow, those suggestions sound wonderful. Thanks.
It looks amazing, I generally prick the skin all over rater than scoring it, but it looks delicious
This best video I've watched. Very cool 😎. Like the cheat with torch to add blister 😉. Very good. 🍻
Excellent video and great technique. Looks so good!
Love it. And yes that cut can be difficult to find. Anyway, I love to nerd out about stuff, but at the end of the day that looks amazing.
I've made porcetta 2 or 3 times but not as good as that. That's as good a porcetta as I've seen on TH-cam. The tips on trimming the pork were really useful too. Thanks.
I love your back to basics cooking. You and Chef Jean Pierre are the best of today's shows. Love what you do. Keep going Chef! What sauce do you recommend with the porchetta if one was to do one?
Ketchup lol. Kidding, it's gotta be a pork gravy with cider
I like gremolata or salsa verde with it
@@andy_cooks . Okay I trust you chef. But I would of expected something sweet as pork and sweetness go great together. As you can guess I am going to try to make one myself and see how it goes. THX!
Chimichurri might go well too with that earthy acidic note maybe tone down the heat @@andy_cooks
I know what I'm cooking for Christmas
Merry Christmas Andy and whanau🎉
I think it's funny how most people say they don't like grits, but call it polenta and all of the sudden it's delicious. I'm surprised you cooked it to 165° internal. I was expecting 135-140. Looks incredible
🎉Cheerios ,Andy u're by far the very best & lovely chef ever
I buy a pork belly and also a whole loin, works the same. Much easier to find. Also suggest salting a bit before the drying process
Can I brine it? Also, is it overcooked at 170? I thought pork should be at 140? I would love to make this for my family.
The market butcher here tells me the (uk) joint is known to butchers as a boned and rolled middle. I make this at least once a year, often as a birthday meal for me :). I will cook potatoes, roasted with lemon, rosemary and garlic, and green beans in a tomato sauce. Taking the loin off to open out is once of those great ideas that you can't believe you didn't think of yourself.
Very nice bro! I at least double the amount of herbs, if not triple, and I add dried morels in it, the flavour goes up a level I think! Keep up the nice work!
I had one with dried fruit smashes up as filling. Was fantastic with sweet bit with pork.
Taste of perfection❤❤❤❤❤
I wish - I had a good enough reason and people to serve make this for . What would you suggest for someone who wants something way smaller? I have a great butcher who would totally get me this cut - I would feel so bad asking because I want about not even half this size. Really love the recipes 🥂
Kia ora from New Zealand. See if your butcher will (with your stuffing/season mix) fill, score and tie maybe 9 strings then cut into 3 , vacuum the other 2 for your freezer till when eva. Shape some foil for the exposed ends to avoid dried ends securing with tooth picks. Note.. I got a reduced to clear 3 month frozen cranberry stuffed turkey double breast roast about 850 grams. It was all good and no problems as I thought the bread might have moulded up but nah!
Hi Andy, first of all love your channel, your recipes, and your personality. But yes there is lemon in the filling. They just use the juice instead of the zest. I've used the zest with the juice and i really like it.😊
Looks scrummy, Chef Andy... gracies !
16:16 i think the poke hole in the skin method will stuff up the fat to rise.. thats way you get the puff up skin in the oven.. even though the pork belly has a good meat to fat ratio, theres still air pockets among those fats need to be released..
Have you tried pouring hot oil over the crackling? Works a treat for me. Also i normally pull it at 65C and let it rise to 75C out of the oven.
this sound and look ridiculously good. thank you for the inspiration chef!
Subbed after watching this , thank you . I am going to try most of your advise but I will have to scale in down somewhat as one I don't have a dozen friends to feed and two my oven is smaller than your joint of pork belly ! All the same I reckon I will be enjoying this with the misses ( I am chief chef and washer upper ) very soon .
I love this dich !!!! Aspacialy with some pineapple bits in the meat typically Italian idea to put pineapple on and in every thing 😃👌
"as good as lunch gets" Andy you baller, eating that for lunch would kill my day this is more a supper item lol. That looks fantastic either way and glad Made In is sponsoring excellent chefs these days
Yum I love it.
Otroligt att det här är helt gratis utbildning :) Thanks Chef!
Something tells me that this is a perfect subject for BBQ. Go slow and low and the coal will still be able to crisp the outside over time while slow cooking the meat inside. Would have a pit cooked pig taste plus the herbs. Might get fancy shmancy and toss in a chunk of hickory to add a smoke ring. A 5 x 5 pyramid of coals will ramp up to 300 (148 C) and will rest at 225ish (107 C) for a couple hours if you have lid discipline. Feed it about 10-12 coals when the temperature needle starts lapsing. I bet you will have something even specialer.
Kia ora chef. I use the bellies flare on exposed ends securing with toothpicks. Can’t stand dried up ends unless I’m pick’n it off the hāngi rocks.
In Brazil, we put some cachaça on the pork skin before put it on the oven.. makes all the difference..
Personally I would of put garlic clove's Injected in the skin all around, not too crazy with it of course but that's me cause I absolutely love garlic especially with pork. Fantastic job on the Porchetta, very enjoyable to watch thank you!.
Juices left in a tray I would reduce and use , and add in gramolatta, also some olive oil
I just came here to make myself hungry
My mouth is watering. This looks divine.
That was stunning! I'be been so wanting to do this for ages now, and this breakdown really helps!
I love 5 Clad Stainless steel pots pans and trays. Made In look great
Can I have some please. Insane recipe. Chefs made that look easier than it probably is. Great video.
0:10 Look at the spatula in the back 🤩
Wow, I can smell it in Canada. I’m going to make this for my family next holiday gathering.
Omg, I love this. Watching this happen made me so happy
Mouth watering at the end, also Chinese do this recipe too with crispy pork belly. Who did it first the French, Italians, or the Chinese?
If you put a loose single knot on the end of the twine that has the first going around the other than you'd have a perfect slipknot that keeps tension. It works on bigger rope if you need to tie something down and don't have ratchet straps.