How to Make Martha Stewart's Porchetta | Martha's Cooking School | Martha Stewart

[@MarthaStewart]

Get the recipe at: www.marthastewart.com/1056744/porchetta

[@Sourpusscandy]

How much did that weigh before cooking it? 5 lbs?

[@CFByrne1]

​@@Sourpusscandy From the text detailed recipe linked above: "1 (5- to 8-pound) pork belly, skin-on" "1 (3- to 4-pound) pork loin". Just from my eyeballing it, the video looks like it might have been on the lower side of these ranges. So yes, maybe #5 for the belly and 2 or 3 for the loin.

[@dogsofberkeley]

Closer to 10 lbs​ @@Sourpusscandy

[@joejackson3415]

I joke with others but it's the truth, I've hung many a hams and allot of bacon in a pillow case.lol😊. We used white meat paper of course and old pillow case was economical for smoke/meat shed. You have my total admiration Martha ❤!

[@zazabroom]

I thought this was something that everybody does. We always put our ham in a pillow cloth 😂

[@ParkersCrossing]

Martha, you make everything look and sound so amazing….my mouth was watering while you were slicing the meat!! Lol! Thank you for sharing this beautiful recipe with is!!

[@АннаСШ]

Dear Martha! I am writing to you from Russia, from Siberia. I love your program and your wonderful recipes! I cook with pleasure!

[@usandplus]

OMG! This is so good! Half of the meat is full of taste!😀💗

[@cathyrector8846]

1:03

[@enriquemendoza1137]

I LOVE IT!!! EXCELLENT RECIPE. THANKS..

[@rudevalve]

Certified Gold!!!!!

[@ambrosejoseph4843]

Wow, looks amazing.

[@patriciavincent5076]

Amazing! Mouthwatering!

[@mrsbluesky8415]

Omg mouthwatering!

[@frankendoll1455]

Oh my!!! Yummy 😋

[@kingk2405]

Fennel pollen is a part of the original recipe . Very few people are using it maybe because if its price but that is the real thing .

[@Mannymac25]

Yes Amazon has it but pricey for a small amount

[@PerryBone]

Martha really knows how to handle a huge piece of meat.

[@annamariayannetta242]

Bellissimo Martha!!!!🇮🇹🇮🇹🇮🇹🇮🇹♥️🍷

[@sophacooking]

Amazing cooking 👍👍👍 I like your videos ❤❤

[@jujub4553]

Yummmm 🤤🤤🤤

[@DavesIneosGrenadier]

I love Porchetta when i am in Italy and I have seen so many cooking shows that absolutely destroy it. Many of the American ones do it without the crackling/skin. Others really mess up the herbs and particularly the lemon zest. This one looks perfect. A really critical person could say that some of the skin needed to be crispier in places, but honestly that would just be beautiful to eat.

[@kevinyoungberg2785]

try michael symons porchetta i tried it as a beginner and whoa it was really good

[@leadingkitchenbysumaira]

Amazing looks tooo yummy delicious

[@bestkksser]

No Matter How You Feel Today,Get Up,Look Up And Give God The Glory For Waking You Up🇧🇸❤️

[@DIETRICHCICCONE]

'God' is just a myth dear 😂

[@noahmoore9162]

@@DIETRICHCICCONE Enjoy your Creation Death Eternal

[@chriswren1825]

Wtf does this have to do with the cooking video? Get a life, lady.

[@DavesIneosGrenadier]

@@DIETRICHCICCONE No I'm not! My wife often looks at me, rolls her eyes, and says oh my god!

[@justgoodfood]

Very good recipe❤

[@joelbernard5453]

Looks like a great recipe. I'd use fennel seeds (toasted), which are more readily available. Special kudos for the 135-degree final internal temperature. (The FDA says 145 degrees minimum for pork, which is conservative.) Almost all other porchetta recipes, even Italian ones, set the final temperature at 160-70 and the results look overdone. This version looks juicy and flavorful.

[@homevalueglass3809]

I trust in mama Martha

[@GrampiesCorner]

Putting slip knots on your string makes this task much easier to do tightly by yourself.

[@daveklein2826]

Not necessary

[@judithsweeney2553]

Fennel pollen?

[@daveklein2826]

Yes what didn't you understand

[@JudithSweeney-p1o]

well explained of course - just wondering where to find it - there's always Amazon I suppose

[@miriamarias9230]

❤

[@jackiwannapaint]

Martha: fennel Pollen? its $22/oz !

[@jonfrank4454]

Ill start out that I’m a fan of MS. I made it exactly as shown and it’s a disaster . The temps are way off and the skin doesn’t even come close to being crispy. Again don’t hate me as I make something of hers at least every week but this one is a loser.

[@davidcomtedeherstal]

The Germans call it a "Rollbraten".

[@cathyrector8846]

Stuffed cabbage

[@gibbleking]

most of that joints topping was soggy..the underneath clearly had sat on the pan instead of being raised so the underneath was barley cooked...a poor example of crsipy skin..needed to be cooked on the outside for at least another 20 minutes...it wasnt turned either ..as a chef id have been sacked for this..

[@mikebaglione1536]

Should she have also brushed the top with olive oil and added a little more salt and pepper? I've never eaten or made this, but I feel like that's always a nice touch when roasting.

[@gibbleking]

@@mikebaglione1536 you can use the porks own oils and spoon over the meat as it cooks..cook the meat on a grid so its raised off the pan..when prepping the meat wipe down the skin so its dry ..apply a small amount of salt and leave in the fridge for 24 hours.wipe the skin dry now and then to remove moisture before putting in the oven at 180 c for the required time.about an hour into cooking raise the temp to high..drizzle with pork oil as you go along...

[@paxetbonum8558]

👏👏👏👍😍

[@annamariayannetta242]

🇮🇹♥️

[@BrandensOutdoorChannel]

Umbria = "oombrians"

[@carlosmcse]

The skin is too soft. You need a torch

[@tommackay7433]

Watching this is torture