Porchetta

[@juslab]

Me: hmmm i should try and make porchetta for thanksgiving but how should i make it? *goes to youtube first vid just posted* Atbbq: i got you covered fam

[@francescotassini4321]

As an italian living in the area of Lazio where porchetta is a traditional food I can say you've done it the right way!!! And I must tell you, mate, your face when tasting that is priceless!!!

[@allthingsbbq]

Francesco, thank you so much for watching and commenting - what an honor!

[@Justhavocman]

Just a tip from a fellow cook , always score the skin while the porchetta is flat , it's much easier and the results will be much more consistent :^D

[@TheDortmunderJungs]

Coming from europe i can confirm, porchetta sandwiches fresh from the market is an incredible thing

[@warrenadamson4387]

Absolutely nailed that. Been looking for a no BS, straight up traditional flavored Porchetta. Great job and looks incredible!

[@mattymup09]

Chef Tom! i love watching you work, pure inspiration :)

[@rileywyatt6325]

I love you Chef Tom... Your in the top 3 of my favourite Chefs. Keep it up man!!!

[@ivse9696]

When I'm watching this very nice video I'm speechless too and have a big smile - great job Chef Tom 👍👍👍

[@Thomasahards]

YES!!! I've been waiting so long for you to tackle a Porchetta! @allthingsbbq

[@rolwhit]

hands down no bs the best recipe i've ever seen. i'm definately trying this one

[@Marc-eb4mu]

Tom you killed me, its early here in Australia and I managed to watch your video just before work, now I have to make it through the day before I can grab some pork and stop that hunger pain. Top job on the seasoning and the prep, it looks amazing and I can only imagine what it tastes like. Well done and Thank you for showing how its done.

[@johnyrangr]

When you can't help but smile when you take a bite, that's when you know something is DAMN GOOD! Wagyu is one of those things that I've never seen anyone NOT smile...except my one friend...he's strange. Great video guys!

[@FurryManPeach]

Awesome! Thanks heaps for this recipe! It's late spring here in Australia. I have a heap of flowering fennel that I'm going to collect the pollen from. I got more pollen from last year. Cant wait to use it. Going to cook it on my WSM without the water dish. You guys are legends. Love watching your channel. Keep up the great work! 👍

[@ferociousneophyte]

You had me at heaps

[@elijahpipkin1852]

Heritage Farms provides pork for 3/4ths of the non-chain restaurants in my area; everything from fine dining at SoCo Farm and Food, to Peruvian cuisine at Los Fogones, to whole hog barbecue from Sam Jones and Skylight Inn. Thanks for showcasing them, Tom.

[@akikleist]

You know it's really good when Chef Tom even has to gather his thoughts after tasting it.

[@bbqlarry4294]

Wonderful recipe. I cooked this for my friends Games of Thrones party. They all loved it.

[@gcciomario2689]

A good practice is to rub the meat with the aromas to let the essential oils of garlic and rosemary penetrate deep, and leave to flavor the whole for at least 10 hours, sorry for my english chef, google translate :) ciaoooooooooo

[@andreek8590]

Hi Tom, i just want to send greetings from Germany. I love your videos and recipes. There is a growing bbq scene here in germany also. Thank you.

[@williemasonjohnson]

Quite stunning Chef Tom!

[@sxd-215]

I made porchetta a few times, never smoked which sounds awesome. I'd also add red pepper flakes and combine all the ingredients instead of layering it. Pouring oil seems dangerous for a home cook, but you can broil the skin to get it extra crispy.

[@Tommy-T-Bone]

Damn I've been waiting for this video for a while. Looks epic. Great job chef

[@Smith559]

I actually really needed to see this. I was planning on doing a porchetta soon

[@pccalcio]

It looked incredibly good ! love from Italy :)

[@joseortiz7431]

Thanks chef Tom. I know exactly what im making for the holidays. Peace✌

[@cccantrell27]

Just bought it. gonna prepare and cook it for Easter tomorrow.

[@patrickreule4998]

‘The loin is a little bit bigger than the belly...’ Story of my life Chef Tom!

[@daviddifederico4395]

Oh yeah! Porchetta is one of my all time favourites!!! 😙👍🏼🔥🍖 (My Dad comes from Italy 🇮🇹 )

[@stevehartley9570]

Hey Tom, can you do another video with one spinning on the Joetisserie! I've done a few of these and get a great result from spinning them!

[@keithshedron4351]

Looks delicious! One question: :Why ladle vegetable oil over the Porchetta at the finish instead of lard and the rendered fat from the cooking process?

[@2adillon]

Please can you film a video on how much coal you need to reach a certain temperature in your BBQ and how to maintain it?

[@liliker3120]

Absolutely beautiful, gorgeous, delicious and everything else great I could think of!!! Thank you!

[@cannistershot2277]

Have always wanted to try this! I've made pancetta before, which was amazing, but this is even bigger (and roasted). It would probably be worth having a second pair of hands during the tying process. One pair to hold the roll tight while the other cinches the knots tight to hold in place. Makes for tough videoing though. :)

[@fincocoffee5335]

Looks beautiful!

[@NOTANOTHERCOOKINGSHOW]

looks really amazing brotha. Hope to cook together one day.

[@opwave79]

This is art. Pure art.

[@allthingsbbq]

Now that is a great compliment! Thanks for that and thanks for watching!

[@jazhovi]

WOW, I'm Mexican, hardest part here is explaint to the butchert 'what kind of cut i want', i mean, here in Mexico is difficult to find pork belly like this. we are not used the pork belly in this way, is used for make 'chicharrones' (pork rind), you go to the butcher and buy some but the pork rind is done. Thanks for the fantastic recipe, i love All Things Barbecue when in video is Chef Tom.

[@BlutigeTranen]

I've got a Friendsgiving on Saturday this week. I now know what we're having!

[@rigilchrist]

Wonderful. Just one question (NOT a criticism!) wouldn't it be easier to score the skin when it is laying flat?

[@teddysalad8227]

Porchetta sandwich is very special. In Italy it's their roadside junk food.

[@rrpapasmrf]

When you ladled that hot oil over the top dude........I got wood

[@johneholla]

Right????

[@bobcheeseman7495]

Excellent video - I have a couple of questions Chef....Did you say 400 degrees for 3 or so hours? Most recipes for home ovens say 500 for 30 mins then reduce down to 325 for a couple of hours. Can I do 400 in the house oven and get same result? Butterfly the loin as well then roll it? Also, lemon or orange zest - which citrus is better? Im actually gonna call Heritage and have them ship me a porchetta cut. Thanks for the response.

[@billygarfield5520]

Absolutely incredible!!

[@sassounhagopian4144]

Hey Chef Tom, wouldn't it be easier if you scored the skin prior to seasoning it and rolling/tying it? Just asking. I've never done this before?

[@lansoncolaco9033]

My first ever comment on a you tube video... Thank you chef Tom for all your videos! I'm from India and we don't Barbeque, but I use your recipes as inspiration... Will certainly drop by when I visit the US. I just had a tiny question, the meat looks so pale, and to an Indian it seems like it isn't seasoned at all, so, I was wondering in comparison to some Indian spiced grilled meat(like tandoori), how would this relate to in terms of strength of flavour... Thanks again

[@lansoncolaco9033]

@Grey thank you for your time and reply Greg

[@kdoran709]

Thats what im makin for christmas for sure

[@ointoyer101]

Love your videos chef!!!!!!!

[@jong2563]

Been waiting for this one!

[@ruedersculinaryinstitute9468]

Yummy! Looks great! So tasty and delicious thanks for sharing

[@usafan96soren20]

This was awesome chef

[@bobcheeseman7495]

You mentioned the temp as 400 ...can i duplicate that heat also in the oven? Most recipes either say 500 f for the first 30 miins then turn down to 325 or the opposite, 325 until internal 145, then blast it at 500.

[@Calicaveman]

I missed this one 🧐 I like that!!!👍🏾🙏🏾

[@davidens8204]

this is a really awesome Americanized version of the dish the Italians leave the leg on but de bone down to the shank so you have a whole lot of pork .. plus they make a sausage like stuffing for mostly to fill the crevasses in the whole piece its cooked for like 8 to 10 hours at 300 and then cranked up too 500 for the last 15 minutes to crisp the skin I cried when I first saw one finished and man is it ever good ....mmmmmm pork

[@pablojpadilla9460]

I'm going to definitely try this out!!!

[@ellasantanaalmodovar6546]

Chef, can you show, how you work that smoker? Please.

[@tomm2812]

Gosh, ya made me hungry. Nothing like patting yourself on the back for a job well done. Best

[@deepdawgie]

@chef Tom why veg oil and not melted lard/pig fat?

[@twutle]

Maybe cooking it to 130 internal low and slow, then maybe flashing (high heat) it to 140 to get that puffy crispy skin might work.

[@edrage8679]

Happy thanksgiving!

[@5oopt]

hai fatto un'ottima porchetta complimenti

[@Tommy-T-Bone]

How does the fat from the belly render if it comes out at 140?

[@Galletosempay]

Hello chef , how much did that piece weight ?

[@conecrazy]

Instead of cutting lines on it to score the skin, I poked a bunch of tiny holes in it. I cooked it at 350 with the salt all over the skin. Then after it was to temp, I brushed the salt off and cooked it at 450 degrees. This caused the skin to bubble and crisp up. :)

[@BastiCrafty]

so this is smoked at 400F for 3-4hours or internal temp of 140? Am I right? just wanna be sure. Thanks

[@rogerrtewwr4723]

That crackling step didn't quite work did it?

[@gabrielranchcook486]

Awesome cook 😁👍🤘🤘😳💥💥

[@allthingsbbq]

Thanks for watching!

[@drmikettx4325]

Most recipes I have seen for Porchetta include cutting the loin like a roulade - any reason you didn't do it on this cook?

[@jkbbq]

Looks hella good!

[@alyssawilliams1400]

Chef Tom - what brand of knives do you use?? Need to get my husband some. 😁

[@rugerfj40]

Please tell us what we should ask our butcher for??? Is there a name for this cut of piggy?

[@mikkelboisen5543]

Puffy Porchetta is one of my "things", so if you want the skin to get really puffy, you need to: 1: Get some quality pig that hasn't been frozen or vacuum packed (the horror!) 2. When scoring the skin, don't stop at just the skin but go as far through the fat as you can without cutting into the meat - meat juices running out will ruin everything. Then rub salt into every little cut you've made. Let it sit with the salt for at least an hour. 3. Turn the Porchetta often while cooking to make sure the fat runs off. 4. Go low'n'slow and when you've reached the desired temp put the porchetta directly above the heat and turn it up - remember to turn often 5. If the skin is very thick and leathery (happens with free range pigs) you can soften it up a bit with some vinegar 6. If grilling outside during the summer, you can share your beers with the porchetta (not too much - just enough to rinse away some of the fat 7. Using a rotisserie is kinda cheating 8. Using the oil trick is definitely cheating 9: Get some quality pig that hasn't been frozen or vacuum packed (the horror!). I know I'm repeating myself, but it's pretty much Game Over if you get a crappy piece of belly

[@23wiski]

Size/weight of meat please? 5kg?

[@gironic]

Ladies, find yourself a man who looks at you like Chef Tom looks at Porchetta.

[@georgecutting3952]

All right have to be honest this is one of my favorite KZbin channels I watch a few different channels and I do like them all but something I want to see done because I just got the idea on Thanksgiving day morning from reading an article and I want to see it done because I haven't seen a video for it and it sounds absolutely spectacular instead of making a regular porchetta debone a whole turkey they say you don't want to do more than a 10 or 12 pound turkey get it all cleaned up good and seasons and roll it like you do your porchetta and they called it a turkey porchetta think you can pull this off I will be waiting to see what you can do with this

[@ahuentelman]

what about substituting the oil with bacon fat ? :)

[@paulwhitehead1190]

Awesome mate

[@NightBreedCity]

is this skin on or off the pork belly?

[@minhalraza8791]

that one dislike is someone who's just jealous

[@paulford9285]

a paysan who thinks they do it better!

[@rogerrtewwr4723]

one buttblasted vegan

[@dustnoiseplays]

or hungry

[@kristofferljungberg5057]

nope. cant give like if he cant pronounce the name

[@JerryS2485]

Or maybe it was someone cringing every time he said PORK-ETTA and not PORSCH-ETTA

[@uniiqOne]

Yeah, so i'd like to order like three of these, thank you, Sir :D

[@chrstphrdyer]

What am I asking the butcher for please?

[@FurryManPeach]

Pork loin with the belly on. Say it's for porchetta. They'll know what to do

[@Fisumestari]

What's phorkheda?

[@frankverano-z5d]

Been trying to procure that cut for a while now, anybody have a suggestion if available anywhere?

[@allthingsbbq]

Hey there! We’re not sure about the availability in your area, but when we need a special cut, we reach out to a local specialty butcher and see if they can cut it for us. Try looking for a butcher that processes whole hogs in their shop and they can cut the porchetta off for you. We were able to get this one from Cheshire Farms, but it doesn’t look like they are available now. You could also try other farms online.

[@frankverano-z5d]

@ thanks for the response, I will do that!

[@sherriek3476]

Awsome porchetta looked really good I will have to try this ..

[@lezionidichitarraelettrica]

... This gentleman goes to Italy to understand how to cook

[@paulford9285]

Ya Man! Great content! How much do you figure that porkette weighs? looks to me like a 5-7 lbs. great idea for a crowd! sliced with mash or chopped in a sangweech!!!! Should have me my Yoder in about a weeks time...(Im in Montreal, Canada, and they arent easy to come by) But you do a great job showcasing all the different things you do with that machine! Anyhow cheers from up North. And lets be good to one and other

[@MsFrankGS]

Da italiano ti faccio i miei complimenti 😉

[@frisbeephil]

Why don't you score it before you tie it?

[@shawnhagen6871]

Wow just wow

[@matteobacciaglia4175]

In Italy it is usually eat cold, as well, of you like!

[@samm.5156]

Why not score the skin* before tying it up?

[@brettyoung7444]

How can you dislike this video? Must have been Vegans.

[@tombristowe846]

Pigs,probably.

[@MattRichetelli]

4:51 reminds me of a girl I once knew

[@MeisterJoghurt93]

Really Nice one,getting such a crispy skin on a smoker,never seen that before o_O Respect :)

[@CorbyQ]

Absolutely gorgeous

[@outdoorsgamerTv]

I had porchetta in Italy and it was a stand on the side of the road and honestly it wasnt that good I think maybe it sat out for a while or something great vid

[@raffaeleirlanda6966]

For the real Porchetta you must go in some selected places in Rome (like Er Buchetto) or directly in the town of Ariccia near Rome, the Temple of Porchetta . If you go to a kiosk of ambulant Panini Maker (that what in Italy we call a "filthy panini maker", or "il lurido") you must be sure that: 1) He is serving real artigianal porchetta and not industrial one... 2) He gives generous portions of porchetta in your panino, else you will taste only bread and dressing, and no porchetta flavour...

[@semperflyer797]

got anything for ducks? specifically wild ducks

[@stevenhaas9622]

I prefer to roast porchetta slow and low (@225) to really render out the fat. then hit it with super high temp to get the perfect crispy puffy crackling (@500 degrees)

[@nigelcorso]

wouldn't it be easier to cut the skin as a first step before you do anything else?

[@tylerdavis9301]

Do you have a restaurant. So I can come and hang out and eat

[@s.l.1903]

i really dont get the knots.. :D

[@carnaldish]

amazing! though i nearly cried when that piece of crispy skin flew off while you were pulling the twine lol. hope you ate that. great video!