POV: How to Cook Porchetta Like a Chef

Will shares his expertise on cooking restaurant-quality porchetta at home, complete with perfectly crispy pork skin and juicy meat. In this video, Will not only guides you through the process of preparing and seasoning the pork but also demonstrates how to achieve that ideal crispness of the skin that is so crucial to perfect porchetta.
Throughout the video, Will's expert guidance will empower you to recreate this restaurant-quality dish in your own kitchen. From selecting the best cut of pork to mastering the roasting technique, every step is covered in detail to ensure your success.
Will shares additional handy tips and tricks that will further enhance your porchetta-making skills. Learn how to score the skin for optimum crispiness, retain the juiciness of the meat, and create a balanced seasoning that complements the rich flavors of the pork.
By following Will's expert advice and incorporating these tried-and-true methods into your own cooking repertoire, you'll be able to impress your loved ones and guests with an extraordinary porchetta dish. Whether you're a seasoned home cook or just starting your culinary journey, this video is packed with valuable insights and practical knowledge that will elevate your pork-cooking skills.
So, get ready to embark on a gastronomic adventure with Will as he shares his culinary wisdom and reveals the secrets to cooking restaurant-quality porchetta. Hit that play button, and let's get cooking! Don't forget to like, comment, and subscribe to our channel for more culinary inspiration, cooking tips, and flavourful recipes.
VIDEO CHAPTERS
00:00 - Preparing the Pork
00:30 - Slicing the Pork
01:27 - Preparing the Herb Mix
02:02 - Spreading the Herb Mix
02:30 - Rolling the Porchetta
03:02 - Tieing the Porchetta
06:09 - Preparing the Porchetta for Cooking
07:11 - Cooking the Porchetta
07:35 - Finished Porchetta
Ingredients:
25% brine:
2kg pork belly
3l water
1000g salt
Aromatics; garlic cloves, thyme, rosemary, black peppercorns
Herb Rub:
30g garlic cloves
20g parsley
10g sage no stalk
10g rosemary picked no stalk
10g thyme picked only soft stalk
60g veg oil
1 tbsp ground fennel seeds
1 1/2 tbsp oregano
1 tsp black pepper
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
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[@MrJimodoom]

the whole section about slow cooking it for 10 hours at 105 deg in water and stock was a real eye opener, really interested to attempt this method

[@Matthewuzarski]

looks like this technique and the brine really helped to render a ton of that extra belly fat

[@BobbyHill26]

I didn't follow the video super exactly, but took a lot of inspiration from it yesterday on my first try at a porchetta and it was delicious. I kept the herb rub the same but put a couple basil leaves in there and think it was a good addition

[@MasonFellows-yp8gb]

He put basil in there lmao

[@davidlunavelasco6862]

I've made porchetta about six times but this, this right here, is the real deal. New method that I have to try. Thank you guyz.

[@Tomlamb1606]

My friend Nathan has been working at Fallow for a few months now and he's loving it!

[@marksimpson2321]

It's rare that my mouth starts watering as much as it did whwn he cut that roasted pork open at the end. Wowwww❤ ty

[@geoff6203]

Absolutely brilliant, thanks for the upload!

[@daniellestevenson8297]

One of my favourite things to cook. I often use fillet in the centre but I'll try butterflying next time. I also cook mine over good quality charcoal (indirect) and finish in the oven to ensure a good crackle

[@radusguru2196]

Got to be one of my favourite things to eat and I’ve never made it. Definitely going to try it. Cheers

[@Treborbobuk]

Wish I could like this twice! Looks amazing, will deffo be trying this at home. Coming to Fallow in June - maybe this will be on, will see!

[@justinm.1]

There should be more of these demo segments!

[@JungDNoh]

Thank you guys so much for these cooking vids! Its awesome to follow these recipes and the results are amazing!

[@zuluwarrior1263]

I tie mine differently which is quicker as I’m knocking out a few of these on the weekend at work but as far as I’m concerned this is an ideal way to tie it also and looks bang on as always with your food

[@anthonys.621]

I tried this on a huge pice of pork rib (much cheaper than belly here) with a fat cap and it worked great the first time. But I'm going to try the pork belly approach tomorrow. I've written down the method, one question I have is when you pull the porchetta out of the oven from cooking it at 105C, how long did you throw it in the freezer? Last time i tried to fry my fat cap and I was cooking the internal too hot to keep going

[@AKAtAGG]

Congrats on a brilliant five star review in the ES. (For the new place) Jimi isn't an easy man to please, when he gives five stars you know it's earned. Can't wait to get down there and give it a go.

[@jamiemac3727]

I'd love to see a follow up on how you reheat and plate the pork up.

[@padders1068]

Thanks for sharing, that looked amazingly delicious! 🙂😋😎❤

[@RichardPonsford-kv2uy]

Adore pork belly, but this is definitely worth a try.

[@NigelAinscoe]

I'm going to try doing this with a Mexican chilli filling, Pork's a big thing in Mexico so I think it will work out pretty cool.

[@ckarcher]

Would love to know what you serve it with and how you plate it?

[@buttonpusher3786]

Lechon is pronounced with the ch as in chop. Anyway, this looks amazing, I'm going to have to make it and visit the restaurant when I can. Cheers.

[@markjames4926]

That’s got me salivating! Fantastic

[@DirtyHarryz]

Pork belly is in the brine today. I can’t wait to put it in the oven later tonight to have it ready for tomorrow's lunch 🤤🤤

[@nunyabidness2148]

Did you actually use their brine quantities? 3 litres water and 1kg of salt?!

[@DirtyHarryz]

They said 10% brine. So I put 300gr of salt in 3L of water. It was awesome. 🍻🍻

[@rohan8129]

Do you have the internal temperatures you need to reach for the slow cook?

[@Matthewuzarski]

good stuff! did the brine help the skin and fat in the final product?

[@elvergia3714]

The only things that are missing is tortillas,some very spicy salsa, guacamole,pico de Gallo and some habaneros to bite on the side. Im Mexican so that's how we eat☺️.

[@Cam-wr5nb]

Thanks for this! Trying it today, assuming that you can chill it down after the 10h slow cook to do the 25min hot oven blast the following day?

[@andysmith3087]

how did that plan work? My thoughts is it might take a bit longer to warm up all the way through. Gonna try this next week.

[@Cam-wr5nb]

@@andysmith3087 was perfect - left it in the fridge overnight after the slow cook, next day took it out in the morning to let it come up to room temp before going back into the oven for the 25 mins

[@andysmith3087]

@@Cam-wr5nb thank you!

[@UnderSurveillance335]

Salivating and I've just had dinner

[@johnbaldwin143]

Mouthwatering and now on my list to try. I am saving the cods head for when I can visit!

[@CasperrVR]

Would it be possible to get a video showing us how you make your in house breakfast croissant style buns? They look amazing! Great video by the way!!

[@FallowLondon]

Hey, we go through the process on this video: kzbin.info/www/bejne/oZKnn3d_p9OFo68

[@memberpwner1]

In the video you said a 10% brine, but the description has a 25% brine, and the weights listed under that look like a 20% brine? Trying to make it soon and looking for a proper number

[@a.behringer177]

Just amazing. Diffidently need to try do it at some point. ps Nice to see we have the same bread knife hahah

[@kennethwu115]

Looks out of this world

[@DreamzHTS]

just trying to clarify here 10% is extremely salty, just wondering if there was a mistake in what you mentioned

[@kerflungen]

Did I see you cover the tray for the first long cook?

[@dboyer1984]

Your process & science behind cooking it in water, is this the same principle as cooking bacon strips in a frying pan with water in it?

[@Lexigamer07]

Love the videos

[@Peter-rp5kh]

Mouth watering.

[@TheEddym55]

Damn I didnt know about rendering in water like that. Very interesting stuff.

[@zippydogthemisanthrope483]

Looks great though I would recommend starting with a butchers knot for ease. The first knot just go back under one more time with the string and it will hold without needing your finger to press down on it.

[@jasonpowell8832]

Tied up how I was taught. Good job

[@benoit8381]

Im sure this is very basic stuff for you, but as a homecook I've always wondered : Doesn't it harm the slow cook process when you put in afterwards into a very high temperature oven for 20minutes ? I always feel like it will ruin the tenderness and moisture inside the meat. Thanks for your time

[@smithsmith9926]

The slow cook breaks it all down and makes it tender. If this was a lean beef cut it may become dry but because there’s so much fat and the skin on the outside it won’t dry out in that time

[@ultimaterocker4]

you can see how juicy it is when it comes out of the oven

[@WilliamWallace817]

It's the fact that you're hitting it with the high heat for a very short time. Heat needs time to work its way through the meat (via conduction mostly) and the tender meat in the middle won't be impacted by the high temperature finishing process since you're only blasting it for 20 minutes or so. The same is true when I cook a tender steak via sous vide - 2 hours at 52 degrees C isn't impacted by 2 or 3 minutes getting blasted in a ripping hot pan at 300+ degrees C. Instead, it just develops a wonderful crust while the inside is tender and moist. I hope this helps.

[@benoit8381]

@@WilliamWallace817 It does, thanks a lot :) !

[@andysmith3087]

Tried the recipe. Love this channel but it wasn't a hit for me. Have made a couple porchettas before and always work hard to ensure the skin is dry to get it crispy (tenderizer on the skin, dried in fridge, hairdryer etc) so I was hesitant that braising it would result in crispy skin. It didn't. I even dried it in the fridge overnight. Took me 1.5 hours to reheat it to 160F internal (convection oven at 400F-450F) and the skin stayed soft. Pork tasted great though.

[@topfeedcoco]

Not bad brother. Super glad I found your channel last week. Shout out ThatDudeCanCook

[@AKAtAGG]

Every Sunday? I'm in.

[@jjanderson1987]

Interesting for the crackle - almost everything you read/watch on the internet regarding achieving crispy crackle is all about drying the skin out (in various ways) - this is the opposite!

[@joetaylor6597]

Could you do the 10 hour cook one day, let it chill over night in fridge and then do the final 20 minute cook the next day?

[@FallowLondon]

absolutely!

[@richardpajarillo4136]

Well that's a fancy way to say Lechon 😂

[@howenhiem4536]

when he says 10 hours at 105 degrees, he means Celsius right?

[@buttonpusher3786]

Yes

[@dragon522]

How is it possible to get crispy skin after you brine the pork in water and then cook the pork in water ？ Wouldn't the skin absorb too much water and become soogy？

[@roberlini]

Filipino here! I cook a lot of crispy pork belly aka Lechon Kawali- I’ve found if you’re going to cook it first using a wet cooking method and then blast it on high heat it’s very important to do the following to crisp up the skin 1.pat dry, then score or put holes in the skin 2. Rub white vinegar and salt the skin moderately to help draw out the moisture 3. Let it dry for 24 hours in fridge uncovered (if you’re in a pinch a couple hours will do but you’ll have to roast it for longer and the skin may become a lil chewy) Also remember that commercial ovens get hotter and cook more evenly than what you might have in the kitchen so Chef’s recipe will have to be adjusted for your specific setup in terms of cook time and temp - example I cook my pork belly at 375 for 1.5-2 hours and then at 500 for another hour or longer to get the skin crispy Lastly make sure the pork belly you purchase IS skin-on Bon Appetite!

[@thatguywesmaranan]

lechon is pronounced "leh-tchon", but you get points for trying...

[@jopro2000]

You literally make me a better person 😭

[@spider2544]

why not cook sousvide instead of in an oven since you are cooking it in stock the whole time anyway?

[@conkwonthechef9569]

They hate plastic

[@Chillzone420]

8:02 oh mama

[@Sssloz85]

Madonna Santa, I'm making this tomorrow for the wife ❤

[@Smitho94]

Better start brining!

[@ansteyloveday60]

Followed these instructions but pork came out the oven flabby, where did we go wrong 😢

[@xgnasiannoodle5808]

If ur in the states maybe it’ was the Celsius to Fahrenheit conversion?

[@ansteyloveday60]

Nope, we’re in the UK 😔

[@angelicaamora11]

He said leqch’oue We just call it Krispy Pata 😂😂 Jk just Lechon too

[@wiwingmargahayu6831]

chicken head neck liver gizzard intestines feet tasty for me sir also cow tripe and intestines

[@sympatyk8906]

❤

[@glitchhop]

all im gonna say is boys, youe heart is like an engine and the more coffee and time you put into that sucker .... the less time it has so .....stop when ya can boys or your doomed but itll work out for now

[@husarodelrey2159]

I had no idea "lechon" could be so difficult for a westerner to pronounce. 😅

[@sneer0101]

Ironic considering it's a Spanish word. Which is Western

[@blake8666]

come to texas mate and learn the best bbq in the world

[@sneer0101]

Lol

[@lvdb85]

Traditional Tuscan Porchetta just uses Fennel Pollen, not Fennel seeds, and some herbs + salt and pepper, Garlic is not authentic and Fennel seeds taste completely different to Pollen. Traditional flavour can only be achieved with the Pollen but I understand it's probably a bit too expensive to use and keep your profit margins healthy. Look forward to trying your Porchetta regardless as looks delicious!

[@smvisualz]

True that, fennel pollen is the ducks nuts for authentic flavourful porchetta

[@OsirusHandle]

ive never heard of pollen being used as a herb, wow

[@joshuapatrick682]

These guys don’t really do traditional… they do what tastes best to them.

[@custos3249]

Flavor > "authentic"

[@andrearencricca1150]

Porchetta Is italian

[@smvisualz]

Beautiful porchetta son, looks delicious! By the way, you have a very thick muffled accent my man, sometimes very hard to interpret what your saying

[@jamesclerk815]

Have you ever had it with the liver stuffed in the middle? I'm not the biggest offal fan and just think it will end up that over-cooked and fluffy texture.

[@patrickjames07]

10 hours?!

[@colinguthrie5885]

Please ditch that awful music you have on everything you do…. Otherwise it’s all great

[@C1nderfire]

Would love to see how you cook pork butt

[@psarras01]

1000g of salt in the brine?????????????????????????

[@nunyabidness2148]

10%

[@shalinibhonsle]

100gm in 1 litre of water

[@DirtyHarryz]

⁠@@shalinibhonslehow is that 10% from 10l? 😅

[@korenmoscovich4681]

Notes say 25% brine?

[@nunyabidness2148]

@@korenmoscovich4681 okay just saw the notes I was just going off the first 15 seconds. The brine recipe makes no sense at all, neither 10% or 25% add up. My apologies @psarras01. @Fallow please confirm

[@luigibru8677]

Porchetta is not made in this way

[@Budter1]

I’m sorry, but this is not it. I looked at countless videos and this is no where near what it should be. I’m sure there are some folks out there here watching and cringing to see you destroy this poor pork belly. I’m sure on your end it probably tastes good but this is not it. Look up so videos my guy and try it again

[@pjextra2430]

Fennel🤮

[@sneer0101]

Grow up