HOW TO MAKE PORCHETTA AT HOME | Cooked in House Oven

Porchetta at home, in your own oven has never EVER been easier. I am super excited to teach you my recipe for making a mouth-watering porchetta, with one of the crispiest skins you will ever sink your teeth into. While I LOVE wood fire ovens, let's face it, we don't all have one, but now you can recreate this authentic Italian masterpiece, in your very own kitchen TODAY. What are you waiting for? You're welcome.
#porchetta #porchettarecipe
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[@msswiftygal]

I cooked it exactly like you said chef, and it was delicious! Thank you for teaching me

[@vincenzosplate]

You nailed it-great job on following the recipe. If you ever have more culinary adventures or questions, feel free to reach out. Happy cooking!

[@bernmedinaletam9332]

You’re a natural Real Italian cooking Please don’t stop sharing your recipe Thank you 🙏🏻🙏🏻🙏🏻 I’ve watch all chef in fb , you tube but your recipe is the best I subscribe to your channel

[@vincenzosplate]

Welcome Bernadette! I will never stop ❤️ more recipes to come!! Thank you so much! ❤️

[@manuelibrahim3543]

@@vincenzosplate If you want to make the real Italian porchetta check this video kzbin.info/www/bejne/pWbUe2aDdrWriZo plz let me know what u think of it 👊🏽

[@blackknightrises8612]

Went to the butcher's today specially to make this, it was unbelievable!

[@vincenzosplate]

Woooow 😍🤩

[@marconovielli2781]

Hi Vincenzo, Thank you for your recipe. I can’t wait to make porchetta

[@LuzInTheKitchen]

Beautiful! Receta perfecta!

[@vincenzosplate]

Thank you very much 😍 it's awesome

[@manong4328]

Not only it is so interesting to learn how to do it but it’s a masterpiece 😍. I’ll try it for sure. Thank you.

[@vincenzosplate]

Please do let me know how it goes. Rooting for you!

[@josephmarciano4761]

Thank you for so generously sharing your experience and knowledge. I've always struggled with the tying of the porchetta. The plastic pipe and net technique is genius. Loved the long version of this with you cooking with your dad. He's a cool dude!

[@vincenzosplate]

Glad it was helpful! Please try this recipe and let me know 😋 Thank you Joseph!

[@tracylynm614]

Brilliant idea using the piping! Love it!

[@vincenzosplate]

Thank you! 😊

[@rus103]

Thank you for that recipe, did made it yesterday first time in my life - Perfect, just perfect!!!

[@vincenzosplate]

You're welcome! 🍝😄 I'm thrilled to hear it turned out perfectly for you on your first try. That's awesome! Keep cooking and enjoying delicious Italian dishes. 🇮🇹👨‍🍳

[@rolwhit]

THANK YOU VINCENZO!!!! I've been wanting to do Porchetta for many many years. I will definitely be making this very soon. Thank you again.

[@vincenzosplate]

Show me the result when it's done! 🙂

[@rolwhit]

@@vincenzosplate absolutely my friend

[@Princetheone.]

Dear 👨‍🍳 Vincenzo I successfully made it I cannot thank you enough 🙏🏻love your videos EVERY SINGLE ONE full of passion, tips, love and authenticity.stay safe and healthy 🥰from Canada 🇨🇦 🙋🏻‍♀️

[@vincenzosplate]

WOW 🤩 I'm so glad you tried this recipe of mine, and I'm glad to have followers like you!❤️ keep trying my recipes, you won't regret it! 😁

[@hhhhjj7398]

WOW super Rezept Vielen lieben Danke aus Stuttgart 😊

[@Princetheone.]

@@hhhhjj7398 surely it is 👌👌👌

[@harold5540]

What a GREAT technique!

[@vincenzosplate]

Thank you so much Mark!

[@marconovielli2781]

Ciao Vincenzo, grazie per la ricetta. Non vedo l’ora di fare il porchetta

[@vincenzosplate]

Wow, Sarà sicuramente buonissima 😋 fammi sapere non appena la fai

[@KelvinsKitchen]

Delicious yummy tasty recipe. So crunchy!

[@vincenzosplate]

Yesss, the crunchiness is my favorite thing of Porchetta 😍😍😍

[@cll581]

Lovely delicious recipe. Thanks for sharing bro

[@vincenzosplate]

It's super tasty and delicious, I can't resist

[@michaelconstantinou9121]

Looks amazing

[@vincenzosplate]

It tastes divine 🤤

[@maxandmaggie2010]

we love your recipe. Easier than the Spanish, Filipino recipe.We love the idea of rosemary and fennel

[@vincenzosplate]

Thank you so much 😊 Are you going to make it?? 😋

[@enlacocinaconmarco]

Ciao Vincenzo! Your recipes are fantastic! I really love them. I'll do some experiment with porchetta 😉🐖🔥

[@vincenzosplate]

Ciao! I'm thrilled to hear that you love the recipes. Porchetta sounds like a delicious experiment! 🐖🔥 Get creative and enjoy the flavors. Buon appetito! 🇮🇹👨‍🍳😋

[@bibekbrooklyn902]

Watching your videos makes my day !

[@vincenzosplate]

Happy to hear that! 😍

[@manuelibrahim3543]

@@vincenzosplate If you want to make the real Italian porchetta check this video kzbin.info/www/bejne/pWbUe2aDdrWriZo plz let me know what u think of it 👊🏽

[@cnehndlela6536]

@@manuelibrahim3543 the difference the size of the pork belly and in the other videos they use dry herbs ....

[@umka7536]

You are the best!!!

[@vincenzosplate]

Oh you too kind!thank you so much

[@Anabsurdsuggestion]

I bet that’s absolutely delicious

[@Parmesana]

oh my gosh...this made me SOOOOO hungry..

[@vincenzosplate]

Yessss, me too🙈😍

[@shari6082]

Thanks for sharing +8👍 Have a nice day!

[@vincenzosplate]

Thank you too for watching this video, Shari♥️

[@bretfisher7714]

I am planning to make Porchetta for Christmas Dinner this year. After watching this amazing video, I started looking for the baking netting on the internet since I am not at all sure of using baking string. The choices between the various sizes is confusing. Could you offer some advise on what size netting I should look for?

[@vincenzosplate]

For a typical-sized porchetta, aim for a netting size around 5-6 inches in diameter. This should provide enough room to tightly secure the roast. Happy cooking! 🎄🍖

[@marzgarfy8658]

Riccardo u got rid of my depression today!!! I used to love eating cold porchetta a Roma when I was living there all the time! Mamma Mia!! One of the chefs there said the biggest secret to cooking la porchetta is using lots of salt? Vero? Anyway mate thanks so much for your amazing video god I miss Italia so much! Btw I luv using rosemary when making panne di casa!!! Grazie Mille mate! ❤

[@vincenzosplate]

Hey mate, great to hear my recipe brought back some good memories! Salt is definitely important for porchetta, but the right mix of herbs is what makes it stand out 😉 Keep cooking and enjoying Italian cuisine! 🇮🇹👨‍🍳👍

[@stevieg4201]

Hello again chef, great recipe for Porchetta, I just made one yesterday, it’s so good, when you get a little older and you’re watching what you eat, I like to now use a pork loin, I butterfly it open, season it, and when I roll it up, I roll a nice big piece of skin over it, you get the crackling without all the fat, I cook to 145* internal temp and let it rest for an hour, so juicy and tender. My question is, what size net are you using, is that #18 or #20 netting? I’ve always tied it off but would love to use the netting 🇮🇹😎🇮🇹

[@vincenzosplate]

😂😂😂

[@ericchilver9113]

Porchetta panchetta now I know the difference, I'm learning 👍🇦🇺🇮🇹 🤍

[@vincenzosplate]

Fantastic! Learning about Italian ingredients is a delicious journey. Keep exploring, there's so much to discover! 🇦🇺🇮🇹📚🍽️

[@12xxddr]

Hi Vincenzo. Thank you for your all your amazing videos and passion for itakian food and coking. I have an important question if possible....should a porchetta be only the pork belly or should it also include the loin? What is the proper way?

[@one4stevo]

Brandy, nutmeg and fennel in a porchetta.? i never seen it before, but i guarantee im going to try it.

[@vincenzosplate]

Yesss, they add an amazing flavor at this porchetta

[@ParagonOfHonour]

Looks great! I'm planning on making one! Do you remember what size netting you used for this?

[@vincenzosplate]

Absolutely! 🥚🥚🥚🥚 Whole eggs add richness and flavor to traditional Italian recipes. They're a key ingredient for authentic taste. Enjoy cooking! 🍳👨‍🍳

[@cecilharris1196]

I used fennel, & the fennel pollen. It taste 👍🏾.

[@vincenzosplate]

Good to know! I have to try

[@cecilharris1196]

@@vincenzosplate I seen a recipe with mortadella in it, so now I’m curious to see how all that ties in.

[@Cr4z33_YT]

Ho sempre voluto fare la porchetta romana, funny enough di trovare la ricetta in lingua inglese. PS: geniale il trucco del tubo!

[@vincenzosplate]

Oggi esce il mio nuovo video sulla porchetta, affiancato dal campione della Porchetta! Ti consiglio di vederlo!

[@user-pj2xd2tt5g]

You sound like Borat, I’m an instant fan of yours! I can find the PVC pipe but as far as that net goes, where would I buy that for next time?

[@gardenvarietypenis]

Thank you

[@gardenvarietypenis]

@@vincenzosplate Nope. I've never had the good fortune, but I think your fennel addition to the porchetta would beat your dad's bay leaf version...just my taste.

[@vincenzosplate]

Thank you too

[@genguzzo400]

When you first put it in the oven for the 3 hours do you put it on Bake ? Or grill option .. I know at the end to make the crust u said put it on grill ?

[@cookingathomewithnancy8862]

Rosemary yes but my favourite roasted potatoes lemon and garlic sea salt and lots of rosemary

[@vincenzosplate]

Super yummy 😋

[@dsr0116]

I'd love to try this smoked like my pulled pork--it would take longer to smoke (pork shoulder takes me about 10 hours). It might be worth it for having very moist inside and crispy skin. With my pulled pork, I like to use hickory and apple wood: this might be great with just applewood. As for my favorite recipe with rosemary, it would have to be a brined schnitzel (surschnitzel). It uses a sprig of rosemary, white vinegar, salt, brown sugar, salt, and some peppercorns. So full of flavor!

[@vincenzosplate]

Oh, the combination of smoking and slow cooking sounds amazing! It's all about experimenting with flavors and techniques to create mouthwatering dishes. 🍖🔥👨‍🍳 Your brined schnitzel with rosemary sounds delicious too! Thanks for sharing your love for cooking.

[@trevi191]

hi vicenzo how i can find a pork belly included skin in italy here?

[@vincenzosplate]

You can find at markets or at butcher's shop

[@joanneborelli7586]

I never wrapped my porchetta but I will definitely wrapped my next one. Thanks for the idea, it looks scrumptious!!!!☺️✝️❣️

[@vincenzosplate]

Yeah, it helped you for a perfect cook

[@johannesswarts1440]

Vincenzo - what kind of netting are you using? where can I find it? I live in USA. I need to try this!!!

[@marconovielli2781]

Non sono di Abruzzi ma mi piace mangiare porchetta

[@vincenzosplate]

La porchetta è buonissima 😋

[@matthewplawski6677]

Vincenzo I have a7-8 pound porchetta. Will 3 hours still be good?

[@ucrainadascoprireecucinait4187]

La porchetta e' eccezionale 👍👍

[@vincenzosplate]

troppo buona 😍

[@VASILISVIC]

i made this at home very nice and tasty Vincenzo i am in Australia BILL Greek

[@vincenzosplate]

Hi Bill, I'm glad you tried and liked it 😋

[@herrfiora]

Vincenzo complimenti! da un abruzzese! Mi puoi mandare il link della canzone di sottofondo "lu marinare". La sentivo sempre quando ero piccolo da mia nonna su un vecchio giradischi che poi ha smesso di funzionare...

[@vincenzosplate]

Ciao Mario, grazie mille. Ecco qui ma se cerchi su youtube trovi tante versioni. kzbin.info/www/bejne/sJ7aY5p5n9B1eLM

[@jurajsalaj5232]

Hello Vincenzo. Can I use whiskey instead of brandy ?

[@vincenzosplate]

you should try

[@loremipsur3813]

Forza Italia!

[@vincenzosplate]

Hi Jonathan, you said right😍

[@matches4mb20]

I have the power airfryer oven thst has a rotisserie.. do you think I can try to cook it in there? What temperature and how long? This looks so delicious, my mouth is watering!

[@tbac2432]

Give it a shot. The worst thing is it does not look like Vincenzos. But should taste great. Let us know how it turns out. Remember it is cooking you are not trying to make something that will heal the world.

[@vincenzosplate]

You can try but you can stay there because I don't know this oven, how it works

[@lucaparise92]

Bona a porcheta ostrega!!! Vivrei ogni giorno di polenta e porchetta. 😁

[@vincenzosplate]

A chi lo dici. Anche la polenta nella sua semplicità è un piatto che amo😍

[@jasonthegame10]

Si. Devo provare questo. Ma è necessario di usare il brandy per fare la porchetta? Se necessario, che marca puoi consigliarmi? Primo tempo di fare questo. 😁 Saluti dalle Filippine! 😁 (Ma adesso sono qua in Spagna 😅😂)

[@vincenzosplate]

Ciao!! Il brandy non è strettamente necessario, quindi potresti anche non utilizzarlo!

[@jasonthegame10]

@@vincenzosplate Va bene. Se voglio usare il brandy, che marca mi puoi consigliare? Grazie mille! 😁

[@tron3entertainment]

I saw another channel make beef bacon with a beef belly. It looks just like a pork belly. How do you think it would be cooked like a Porchetta?

[@vincenzosplate]

Yeah, you can cook it like porchetta, but the flavor is different, of course.

[@Silverfeather1015]

Did your father use fresh or dried bay leaves for the fennel substitute?

[@vincenzosplate]

my father uses fresh bay leaves!

[@Silverfeather1015]

@@vincenzosplate excellent sir. Thank you for the reply.

[@michabajerski6256]

What about using a curing salt instead of regular (just to make the meat nicely pink). Would that be a heresy? ;)

[@vincenzosplate]

If you're up for it, giving it a try could lead to a unique twist on the classic porchetta. Just keep in mind that curing salt can have a distinct flavor, so it's a good idea to use it sparingly to avoid overpowering the other delicious flavors in the dish.

[@asilvi90]

The best thing for rosemary is pizza bianca

[@vincenzosplate]

Absolutely! 🍕🌿 Pizza bianca and rosemary are a match made in Italian food heaven! 🇮🇹😋 Enjoy the deliciousness! 👌👨‍🍳

[@andrelevy83]

Why did you fold it "vertically" as oppose to "horizontally"? The way you did you get some skin inside, isn't that bad? Because it is usually a little tough when it is not crackling

[@vincenzosplate]

if I had rolled it in the other direction, the roll would have been too big. the skin inside is absolutely not a problem!

[@andrelevy83]

@@vincenzosplate I see... So it's not a problem to roll the other way if you have a smaller belly, right?

[@hhhhjj7398]

Alles super rezepte hoffe es geht's Ihrer Familie gut auch Ihrer Mutter Sie kann auch super kochen nur leder kan ich keine Englisch nur Deutsch und meine Sprachen Jugoslawien und ich kenne mich nicht so gut aus mit Übersetzungen leider Viele Grüße aus Stuttgart

[@poughquagpops3379]

How can I find a way to download (print) out the recipe? I followed the link to your recipe and still no way to print anything out. And thanks for the netting technique. It looks way easier and effective than trying to use string.

[@vincenzosplate]

Ciao my friend! www.vincenzosplate.com/recipe-items/porchetta/ please here you can find the written recipe, if you scroll under you’ll find the “print” button!

[@fransua373]

Use love & feeling my friend ❤

[@tommackay7433]

Yeah? What part of Italy are you from?

[@grandmastersunshine9220]

Shouldn’t you butterfly the pork belly, so that all of the skin is outside only when Rommés together? The non crackled skin on the inside will be Wobbly no?

[@vincenzosplate]

That could also be a great technique in making Porchetta, good call! Have you tried making one too?

[@MrTarkus007]

so how does it zmell vincenzo😂😂😂😂zlowly zlowly

[@vincenzosplate]

Ah, the aroma is heavenly! Slow-cooked perfection! Take your time savoring it! 😂👃🍖

[@andycohen9235]

Why didn’t you use fresh nutmeg!!!

[@miklevey3429]

A million dollar crunch and unfortunately a million dollar price tag now.

[@asrod1705]

Se lo voy a hacer a mi novia

[@vincenzosplate]

Dime si le gusta!!

[@ColtGColtG]

sadly in many parts of the U.S. the local butcher is disappearing. everyone just buys their meat from the supermarket becasue its cheaper and easier. In my case most of the local "butchers" seem to be people who learned their "skills" from watching a couple youtube videos and you just get hacked up over priced meat. I wish I could find some decent ones in my area that had reasonable prices becasue I would support the hell out of them.

[@vincenzosplate]

I feel you! 🥩 Local butchers are gems. It's a shame they're disappearing. I hope you find a good one soon! 💪🛒🍖

[@ManuelGarcia-yi8qc]

Yes but the porketa is in your Kirchen not in maing.lol

[@vincenzosplate]

Hahahahaha if you want porchetta in your home, you'll have to make it! 😂😂

[@troll_no]

Is this guy Italian?

[@vincenzosplate]

Yes I am

[@troll_no]

@@vincenzosplate something is wrong… using Pakistani rock-salt from quarry, instead of using Mediterranean natural salt in your recipe

[@jasons5957]

You burnt it. Why??????????????????

[@kflindahl123]

bit burnt.....

[@TheTommyloncar]

The worst and most complicated way to make it😅

[@TheRadivoje]

This was the second worst fake Italian English after Genaro

[@msswiftygal]

I made it, and it was delicious

[@deepayne1930]

You have rolled the skin inside the Porchetta :( not good!

[@palankorjqn]

Sucker, that oven its no on all homes