How to make Crispy Porchetta using a pork belly | Wood fired oven | Wolkberg Artisans | Crackling |

[@wendyandgeoffpattison2610]

Oohh yeah, I want the burnt bits!

[@VictorCharlesEvans]

I've watched a number of your videos tonight, SIR YOU CAN COOK!!!!!! BRAVO I TAKE MY HAT OFF TO YOU!!! I'm going to try some of your recipes! Thank You so much!

[@WolkbergArtisans2019]

Thank you! We try our best! Thank you for watching!

[@Greenedgetech]

I’ve been stuck in a bit of a “Woodfire oven cooking ideas” KZbin wormhole the past few days. Become a bit sick of the standard pizza night. This is by far the most impressive thing I’ve seen. Wow, just wow. I hope I can get it half as good as that looks.

[@WolkbergArtisans2019]

Thank you so much Ben! The honey is key. Such a great flavor combination of floral and sweet ,of the honey, with the crunchy and smokey pork. Hope you enjoy the recipe

[@Greenedgetech]

@@WolkbergArtisans2019 we did this recipe and loved it. Will do it again for Christmas and maybe do one more test run before hand to make sure. Thanks again

[@murrayroberts5535]

Very well done just another way of cooking a great cut of pork. Love your oven.

[@WolkbergArtisans2019]

Glad you enjoyed it.

[@liletcereno9415]

We have bricks oven in our house, and thank you for sharing your style in doing it,, GOD BLESS

[@WolkbergArtisans2019]

That is awesome! Thank you for watching!

[@percyvandermerwe185]

Wonderfull. Looks very appetizing. Crispy and juicy. Well done

[@Rainb0wSeven]

Looks incredible!

[@liletcereno9415]

Sooo yummy

[@WolkbergArtisans2019]

Thank you 😋

[@chefjasonperu]

His lighting skills were EggCellent

[@WolkbergArtisans2019]

That skills can not be egg-nored... Thank you for watching Chef!

[@liletcereno9415]

Thank you chef

[@WolkbergArtisans2019]

You are most welcome

[@jareddavies5220]

Another great video! Really looking forward to your website so that I can pick up your recipes. Need some advise on cooking in a pooitjie

[@WolkbergArtisans2019]

Hi Jared. We have a few potjie recipes on KZbin as well if you want to have a look.

[@trevorlow3252]

Great video, looks delish. One comment, if you were to roll it the other way you would get 100% of the skin cooked and crackling. Rolling skin on the inside leaves some of it less than cooked to the desired crispness. Otherwise, I'd say perfect.

[@rbotha01]

Ek weet die video is nou al 5 maande terug geplaas . . . . . . . maar o Vader!

[@WolkbergArtisans2019]

Definitief 'n wenresep!

[@VictorCharlesEvans]

Please send me a slice of that lovely pork.

[@WolkbergArtisans2019]

On its way😉

[@hexmachine6599]

Hi Well done. Looks amazing How long did you cook it for? Was the oven door open the whole time? Thanks

[@WolkbergArtisans2019]

Thank you for watching. The cooking time was around 2 hours @ 150°C. Give or take a few minutes, depends on your oven and thickness of the Porchetta. Ideally you want to cook it untill the internal temp is about 62°C. The oven was only open to check on the roast.

[@picsby_mike]

Love your channel and getting some great ideas for the braai. One quick question, what are you pouring on the egg carton, it looks like olive oil?

[@WolkbergArtisans2019]

Hi. It's old, used cooking oil that I pour onto the egg cartons. Works extremely well as a firelighter. Thank you for watching.

[@picsby_mike]

@@WolkbergArtisans2019 Fab idea as we all have tons of it and it's great to make use of it again.

[@MrTydelik]

Sigh... [Adds woodfire oven to wishlist.]

[@WolkbergArtisans2019]

Hahaha! Also works great in a regular oven, just a bit tastier in a woodfire oven.

[@annaandrea8320]

You forgot about the twine.

[@sshady7272]

Did you really waste all of that olive oil starting a 🔥? What the hell🤪

[@WolkbergArtisans2019]

😉It was used cooking oil. Works great!

[@amapahi8616]

are you sure youre not missing some herbs ?? thats too much herbs ,,....