Porchetta, Italian recipe - Gianni's North Beach

Porchetta is one of the most delicious things you can make and put into your mouth. In Italy, porchetta is done with a whole, deboned pig, but I don't got time for that so I'm showing you how to do it Italian-American style with a butterflied pork loin. It's stuffed with garlic and herbs and it's really delicious.
Along with the pork, I'm serving agrodolce (sweet and sour) cipollini onions and truffled, roasted potatoes. You are seriously gonna love this dish.
Complete text recipe at: gianni.tv/porch...
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[@Exigiblev2]

Wow! I'm 100% Mexican, but born and raised with the Italians from Chinatown / Bridgeport, in Chicago. I've seen and made some of the best TRULY ITALIAN food, and I have to say I made this dish and it was a dish a have to say will make my Christmas dinner table ( with my family and my wife's Italian family). Thank you.

[@Humpflicks]

It may not be authentic, but what a great recipe to create and grow from. I worked restaurant lines in my early days and now just cook at home. You've captured the essence of home cooking with your comfortable style and realization of simple quality ingredients. My joy in creating a dish is in the colours, tastes and smells as they transform in the pan. It's all about enjoying what your creating for you, and your friends. Man, you nailed it. Cheers from Canada.

[@GianniNorthBeachTV]

Ciao. Yeah I had a moment of weakness and reached down to Campania for the wine. Falanghina paired well with this pork roast. Whole pigs, especially sucklings, are available in San Francisco. I haven't purchased any because I'm not set up to slow roast a whole pig to make a more traditional porchetta. I love this substitute I can make in my small kitchen though.

[@GianniNorthBeachTV]

Ciao Mark. The Little City Meats guys are the best. Ron and his son Mike are always there for me with quality product. It's a 4th generation business. North Beach is lucky to have them.

[@dispiritedprincess89]

You remind me very much of my deceased father, it warms my heart! :) I'm going to make this tonight and spend some time remembering the good times we cooked together. Thank you :)

[@GianniNorthBeachTV]

Here's another comment in Italian. Roughly translated Gregorio says that if this is porchetta he's an american and that this food is like counterfeit money. Several other Italians have pointed out that this isn't really the classic porchetta. I'm not offended. He's right. This Italian-American dish is more akin to a pork roast in Italy than it is to porchetta, the classic whole pig boneless herb-stuffed roast you eat throughout the country. But this is still a favorite dish at my table.

[@OutnBacker]

I don't care what they wanna call it. This is the best pork recipe I've tasted. And that's saying a lot. My mother was an Austrian and boy! could she cook. I'm so glad I paid attention.

[@V1P3RSlab]

I suppose that if you will come to Terni, we can arrange a trip to Papigno (a little village nearby) and his famous porchetta maker Mr. Luzzi (now retired).He is so famous that in new york some Italian-Americans have known of him ;-) www.dissapore.com/cibo-di-strada/porchetta-le-13-migliori-ditalia/

[@BeingAwakeisPainful]

Hey Gianni, what’s the song you use in the opening? The Italian song... thank you

[@anthonycristofani6856]

Great explanation and even better recipe!!!

[@jmalberg6962]

Whoa! That looks delicious! I love how you make cooking seem so easy. With only a few ingredients you whip up the most delicious food. Thank you again for a wonderful video and recipes. Can't wait to see what you make next.

[@OutnBacker]

This comes up on my recommendeds (is that a word?) from time to time. I watch it all the way through whenever I see it. This is the best tasting pork I have ever eaten. Everyone loves it.

[@bellabrooks5289]

Awesome Gianni !!! Love this recipe so much Ciao ! Love Bella

[@ariel51673]

i already know how to cook it just by watching it.it is very easy to follow........thanks gianni,great recipe.

[@Pepe136]

Gracias Gianni! Aquí, desde Buenos Aires, Argentina. Ricetta meravigliosa!

[@TheScouseassassin]

The porchetta looks great, potatoes too...but those onions...wow have I got to try those! Great video thanks.

[@angel_machariel]

Love your natural style sir.

[@GianniNorthBeachTV]

Ciao Renato. Yes, I brown the porcetta in a large sauté pan with EVOO to get the start on a nice crust all over the roast before putting it in the oven to finish roasting.

[@TheGrootTravelers]

Wow! I really enjoy watching your videos. I believe that cooking is one of the most diverse skills in the world. People come up with their own version of some popular recipes and only those who are close-minded complain too much about it.

[@loclvocl]

Looks wonderful! I'm Irish, but grew up in Little Italy, Montreal. I left there 30 years ago, and can't go back, and man, do I miss the food! Next life, I wanna be Italian! Thanks again Gianni!

[@MrLewwiss]

Hey Gianni , love your cooking, I got a lot of ideas from your video. Thank you very much, from Sydney Australia

[@rharp111]

Thanks a lot. I enjoyed seeing the porchetta recipe and the onions and potatoes were a bonus. Can't wait to try it!

[@jencasillas]

Oh my... I'm in love with this guy!

[@johnguarnieri4591]

Hi Gianni: I love watching your videos and your presentations. I recently found you on you tube when I was looking for a recipe for osso bucco. Will be trying it shortly. Keep them coming.

[@Countdamonie]

Buona Sera Gianni, I'm glad you agree. Italian myself and live in London and 2nd generation of Chefs within the family. Cooking for us is more religious than than religion. I take a pork belly, remove the skin, which I salt let it dry out then roast so nice and warm crispy. The belly I spread generous amount or garlic, salt and pepper, fresh rosemary, sage and parsley then roll and tie. This is always better when done the day before. I seal in a pan, season again and place in a baking tray

[@mariano9284]

Hi gianni, i am from italy, i like your passion for italian food and i want give you just a tip about this recipe, do not use garlic at all! if you like it try to use it whole.

[@stephanieshifrin4285]

Gianni! You're killing me with your cooking. So Good!!

[@tbreebo]

What an excellent recipe have made it once absolutely delicious!!!! Making now couldn't find capelin I onions this time every one out used vilidals so good thanh you for the education of porcetta so so good ,love your stile and personality T hanks again Gianni

[@PhilNigash]

@3:17 - I totally dig your style, brother. "Ba-Boom. That one fell on the floor. Va Fangul." Hardest laugh I've had all day, and I've had a few. Great job on this video. Great, great job overall. Thanks for sharing.

[@derrickash6889]

Nice Job Gianni. Looks like your having fun, which is what it is all about. I'm impressed from Canada.

[@sv2091]

You are a good cook, I hope that you will cook, I always hope, and I am a good follower "I hope you have a wonderful restaurant all over the world" ♥ ️.

[@dedalus20101]

se venissi io, la in America a cucinare, vi farei impazzire.. Specialità cucina Siciliana, Veneziana, e tutta Italia!

[@BigBilly1958]

Nicely done sir. I'm gonna steal this and do it on my rotisserie.

[@JasonKifner]

I love the way he describes the food as he's eating it. I can almost taste it myself.

[@530musicman]

Thank for sharing your amazing recipes with us Gianni. These three incredible dishes are on my "next to try" list. Thanks again Gianni.

[@tripweed]

This looks absolutely delicious and I will likely see about making this some time in the near future.

[@MlLKMAN]

It's the type of rustic food I enjoy cooking. Thank you for the video.

[@georgianaperry3496]

I love Gianni's style of cooking he is so down to earth, my mother's father was born in Benevento in Naples Italy I'm thinking maybe Gianni is from Naples too? ,wish I were able to spend time watching him create recipes in his humble looking kitchen! xxx

[@GianniNorthBeachTV]

Ciao Georgina. I was born in Newark NJ. My mother was born in Mirabella Eclano near Avelino and not far from Benevento. I visit Campania often and love that part of Italy. It's in my blood. Keep on cooking. Buon Appetito! --Gianni

[@tycoon121]

wow this is a really good quality video. Never seen that onion recipe before. Looks like italy right there.

[@augustocchirrezezzy8988]

I LOVE YOUR TECHNIC, AND THE WAY YOU DO YOUR FOOD ELEGANT AND SIMPLE THANKS FOR YOUR TIME AND YOUR RECIPE ZEZZY FROM UKIAH CALIFORNIA

[@RaphaelCortez]

WOW.. JUST WOW

[@jackiejanetm]

I just found you and I really like your style! Great job! I look forward to more!

[@dan7edan7e]

You are awesome. Your recipe is awesome and so is your accent) Thank you.

[@Quelloli1]

Avrò mangiato da un'ora e mi hai fatto rivenire fame, Gianni! I only ate one hour ago and you made me hungry again!

[@GianniNorthBeachTV]

Ciao. Bravo. I'm pleased that the meal turned out well for you. I don't have any chef experience. I owned a restaurant but didn't run the kitchen. I'm just a home cook. I learned to cook from my Mom. The big glass bowls have been in my kitchen for a long time. They're big so I use them a lot when I'm cooking.

[@GianniNorthBeachTV]

Glad you liked the porchetta. Wow, I'm pleased you'll have it as part of your holiday meal.

[@GianniNorthBeachTV]

Ciao. Grazie per il tuo commento su come la porchetta è tradizionalmente fatta in Italia Mi piace che arrosto e alcune delle variazioni che trovate qui in America. (Our friend says that in Italy porchetta is always made with a pork rind wrap and only rosemary and sometimes fennel are used for the filling, never basil and parsley. I thanked him and said I like the traditional porchetta he described and also variations found in America.)

[@GianniNorthBeachTV]

Ciao Julia. Thanks for your support. I like to keep it simple in the kitchen. Just use a few excellent ingredients and you're 95% on your way to enjoy a fabulous dish. Buon appetito!

[@the1ao11]

Excellent! I'm going to try it exactly like you did it.

[@CarlosMalagonJerez]

Hello gianni, love your cooking and I always enjoy the way you cook very calm but at the same time quick to prepare dishes and delicious. Saludos desde Mexico.

[@GianniNorthBeachTV]

Ciao. Good food knows no boundaries.

[@xB3nZyx]

@GianniNorthBeach thats great sir, and thanks alot for sharing EXCELENT recipe's The BEST

[@kathymartinellibeatty1414]

I found your videos recently and love them! I shared with my father and other family. My grandfather came from Luca Italy. I am going to try this meal. Thanks again from Italians in California :)

[@GianniNorthBeachTV]

Ciao Kathy. Thanks for your support. I hope the meal turns out well and is enjoyed by your family. Buon appetio! --Gianni

[@lovelyamor13]

This whole meal looks delicioso! Thank Gianni!

[@daddybear443]

Thanks Gianni,I will check it out. Eat well my friend!

[@Intersounds]

Looks really appealing, will try it soon, thanks!!

[@comespeaktome]

. so simple and so good. a Rose by any other name! I'm trying this out with spinach and blue cheese. Cheers Gianni.

[@xB3nZyx]

@GianniNorthBeach thats great, sir and thanks alot for sharing recipe's

[@francenemichele9512]

I LOVE the way you cook! this looks delicious and I will try maybe for Easter. THANK YOU SO MUCH. your videos are the best!

[@1billwill]

Thank you Gianni great video it would be nice to see you Back again.

[@GianniNorthBeachTV]

Ciao. I hope your meal sparks fond memories. Buon appetito.

[@neehaglee7249]

That was a Good one! Thanks for sharing such an awesome video!! :-)

[@ngatiramona]

What a beautiful recipe. Love your style, enjoyed the little trip to the shop - it made this ver special. Thank you. Can we use pork belly? Just take off fat to roll, then put it back on to roast and moisten the meat? Thank you for this amazing video!♡♡♡

[@michaeljdauben]

Looks like a wonderful pork recipe, and the sides look just as good! I realy need give these all a try.

[@axcelexis]

It looks yummy

[@loftybutcontrite]

Looks so good. Making me hungry.

[@GianniNorthBeachTV]

I hope you both enjoy the roast. Sorry to hear your produce isn't available in its prime. I'm really fortunate to enjoy the incredible bounty of the San Francisco Bay Area.

[@GianniNorthBeachTV]

Thanks for your support. Buon appetite!

[@cozyvamp]

That was some amazing balsamico in that tiny bottle. Like gold. ;)

[@marcuscicero9587]

nice meal John. good to see you taking the pork out at 140, where it still got moisture in it.

[@GianniNorthBeachTV]

Grazie. I love cooking in my kitchen. I hope you enjoy the dish.

[@zimbalatti]

Hey Paisano, looks delicioso. I enjoyed the video. God Bless...Ciao!

[@GianniNorthBeachTV]

Ciao. Thanks for your support. Buon appetite!

[@GianniNorthBeachTV]

Ciao. You're right pork belly or a shoulder roast are both good choices. I wanted something that would roast quickly and picked the loin cut. If you have more time substitute a shoulder roast or pork belly.

[@Pirlo99]

Fantastic video & recipe! Grazie mille!

[@zodawg0079]

Great stuff, Gianni! Whenever I go to Rome, I always go to a shop that specializes in Porchetta and eat it with some Roman wine. This makes me crave some! Buon' Natale!

[@markysf]

When I lived in San Francisco, I loved Little City. The dad could tell me within a minute how long I should cook the piece of meat he was selling me. Great video!

[@GianniNorthBeachTV]

Ciao Marcello. I grew up in northern Jersey about 12 miles from Manhattan. Happy New Year!

[@GianniNorthBeachTV]

Your salt sounds special. It's amazing how such a simple ingredient makes such a difference in a dish.

[@Novinte]

More videos please. Gianni rocks, no technical bullshit. Look, cook,eat, badabim, badabum!

[@charlynovnov]

Like in Reggio di Calabria ! Thank you for the receipe ragazzo !

[@daiseechain]

Those onions look so delicious!!!

[@MakeLifeSpecial]

I LOVE your recipes! Vickie

[@GianniNorthBeachTV]

You're right, not many microwaves in Italian kitchens. Some of my friends don't have one either. You can parboil the potatoes in their jackets instead. Or, you can just roast them in the oven with everything else.

[@Flaviodallas]

Bellissimo!!! Vou fazer hoje mesmo.

[@MARGIVIRTUAL]

Nice presentation !.

[@jaspalsidhu9456]

I could listen to him all day

[@sakesama1]

Hi Gianni, You know this is a Great Recipe NOT EVERYBODY has the room or ability to handle the whole pig, I am sure You as well as I know how they do it in Italy, a lot of people do it this way. Your cooking brings Old Italy & the ambiance back into my life and that is what its all about. Thank you for all your hard work Paisano!Benedizioni a voi il mio amico. Marcello~

[@GianniNorthBeachTV]

Ciao. Thanks for this classic roasted potatoes with rosemary suggestion. It's your kitchen so vary these recipes to suit your tastes.

[@EneidaUke]

Made the onions today. So so good. Thank you.

[@chrisdefeo498]

Gianni the products you use is the key taste for all the meals. I to have a little piece of an old Italian neighborhood left, it’s called Arthur Avenue in Bronx NY.

[@labmz]

Balsamic onions! You, my friend have discovered some incredible flavor there. Try marinating the onions in balsamic, then roasting them over a wood burning fire. If you like onions, of course.

[@eliasqueen4020]

You're the man Gianni! Too much inspiration from your videos. Have you ever made traditional Ligurian pesto with a morter and pestle? Great simple dish. What about stuffed clams or mushrooms, never made those but would like to try.

[@GianniNorthBeachTV]

In Italy porchetta is a whole young deboned pig stuffed with the herb mixture and slow roasted over a wood fire. I haven't come across a cured version similar to speck or prosciutto.

[@samsoobhow1397]

excellent....great chef

[@cattuccinofung8376]

looks delicious....good enough for me

[@GianniNorthBeachTV]

Ciao. Sono felice di condividere il mio amore di cibo italiano e italiano americano.

[@ERCZ-4]

absolutely fantastic!

[@ERCZ-4]

Do you handle the pork the same way to make it crunchy, if it has skins?

[@GianniNorthBeachTV]

Ciao. Thanks for the advice. I brown roasts often to get a good crust going before the roast goes in the oven. This recipe with pork loin develops a nice crust in the hot oven so I don't brown it on top of the stove first.

[@sheruffa6032]

ciao Gianni il piatto è buonissimo complimenti! io sono in Sardegna e sai che noi cuciniamo bene invece il maialetto allo spiedo alla brace di 5-6 kg nel caminetto o all'aperto anche per 4 ore! con legna aromatica come il ginepro o il lentischio è la fine del mondo! ciao Gianni ti sosteniamo dall'Italia!

[@GianniNorthBeachTV]

Ciao Manuel. Thanks for your support. Too bad I can't roast a whole suckling pig over an open fire in my apartment. But you're absolutely right that the true porchetta slow-roasted that way is the best. Buon appetito!

[@moondrop879]

Wow this is one of my favorite recipes needed some good Italian bread

[@HeronCoyote1234]

I’m thinking about making this in a crockpot, then sautéing it in a heavy pan to crisp up the skin. I’ve made pernil in the crockpot, then putting the fat cap in the oven to make the chicharron. My Puerto Rican bf loves it (we both love pork).

[@gerry135]

When you knocked that garlic on the floor and transitioned to that va fan culo you made me crack up cause I didn't expect it lol. Glad to have a fellow Italian and godfather representing.

[@GianniNorthBeachTV]

Ciao Salvatore and Luis. If you don't want to use the microwave, just put the unpeeled potatoes in a pot of water and bring them to a boil. As soon as the water boils take the potatoes out of the water and let them cool.