Sous Vide PORCHETTA Perfection!

Pork is fantastic if done correctly. Any Porchetta is no different. On today's lunch I decided to make this awesome treat for the guys. This was a successful cook and it turned out amazing. By using pork belly to make it the most tender thing in the world with Sous Vide and being able to crisp up the skin is perfection in my book!
HOW TO COOK SOUS VIDE PORCHETTA
I cooked it for 24hrs @ (165°F / 74°C)
INGREDIENTS * I used for this sous vide cook.
1 pork belly
1/8 cup Thyme
1/8 cup Sage
1/8 cup Rosemary
8 gloves of garlic
Lemon zest (1 lemon)
Pork Belly provided by Grand Western Steaks
Their Website: bit.ly/2ConGtC
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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[@SousVideEverything]

What's up everybody in this video 2:29 I made a little mistake there. It should have said *Refrigerated for 24hrs.* Not cooked in the refrigerator. My bad did not realized this until now. 😂😂😂

[@auroraarc5541]

Sous Vide Everything my mad???

[@Kenar.E]

Sous Vide Everything I don't care if your version is different, but ut is pronounced "porketta". I am Italian.

[@Kenar.E]

Aaaand I made a fool of myself. You actually corrected yourself later in the video.

[@jeroenkuppens7626]

it's ok guga! i didn't even notice hahah

[@alexandertavis4826]

what is that machine for cooking the skin?

[@infinitehoodedgaming]

I'm Italian and porchetta is usually something we make on Christmas in my house but also for special occasions. You can't really make it wrong. If its with your family and made with love then you did it right.

you can say it wrong however lmao XD

[@mhorrdrakulv171]

I'm Italian, found this video and made this recipe finishing it on the air fryer with rotisserie, simply AWESOME. Much better then the original porchetta that can dryout inside. This is crunchy on the outside and have moist, juicy meat. It Have quickly become one of my go to when I invite friends. Thank you !!

[@AldoPaganelli]

I'm from Italy and you have been done a very good job. (The idea of boil the porchetta is a very good skill in order to save time and also to make the meat more "light" because more fat goes out during boiling) Bravo!

[@pierfelicebo2482]

I'm Italian and I say: you do not offend Italians at all! You always do wonderful things with this sous video. You're really amazing guys! Love your videos, keep going on

[@mircomp98]

I loro video sono bellissimi ma cuocere quelle bistecche con il cannello da muratore é una bestemmia 😂

[@1320kings]

I don't know what it is about your videos, maybe its everybodys great attitude or maybe its just the food, but they make me so relaxed!

[@janus7784]

Thanks for the jams on this video, now I've got some new music to listen to. Also the recipe is kick ass! I did it for New Year's Day. And I'm Italian, so I know.

[@catherinebottari6347]

Besides the belly, the loin is usually included. Typically, one half of the side of a pig, loin and belly. butterfly the loin the same as you did the belly, then rub in the seasonings. I also add ground black pepper, some red pepper flakes, ground fennel seed, and also orange zest. To crisp the skin, rub it with a little bit of baking soda before putting it into the oven. Am old trick a Puerto Rican abuela told me when making pernil. Kepp it up guys, love the channel.

[@gianvitocapaccio5566]

I’m Italian and I’m glad you liked it ! Next time you should use a mix of white and black pepper in the seasoning. That would make it more authentic and more Deeeeeelicious. Keep it up Guga

[@SousVideEverything]

Thanks... I appreciate that and I will try that for sure.

[@rowluxillusion5235]

to be truly authentic you will also need fennel pollen, be warned it is extremely expensive

[@Spairov]

an italian porchetta should have the fennel seeds, the fennel flavor on the pork is AMAZING! :P

[@alotharian]

hi Spairov, does it have anise flavor?

[@Spairov]

yes the principal molecule is the anethole which is contained in the anise

[@xsider714]

“Ninja loves the tip” lol im dead! Looks delicious though🤤

[@Bobby_Vang]

A little tip but in Asian cuisine we poke multiple small holes after boiling pork belly before roasting/frying. It allows the remaining moisture within the skin and fat to come out when roasting/frying to make a nice crispy skin.

[@mrmessyjesse]

So I tried it this way with a thinner Costco pork belly (butterflied it) and it came out dry. Looked online and tried not butterflying it, cooked at 155 for 36 hours and deep fried in peanut oil... moist and delicious. Thank you for the inspiration!

[@judithroque4009]

This looks amazing! I have prepared porchetta in the freezer and I was debating whether to sous vide or not. Now it’s decided. Thank you 😊

[@TheBluenoser76]

You can also try ladling hot oil on the fat after it comes out of the oven. (ensuring the meat is very dry because this can be dangerous) This really crisps up the chicarrone nicely. Thanks for sharing!

[@justindaley2460]

I had great results first time out with this method. My only failing was that I had a small amount of rind that got rolled inside (i.e. overlap) and was soft - did not eat that bit. The last stage was undertaken on my rotisserie BBQ with indirect heating at about 280 deg C. The porchetta was moist on the inside and crispy outside - very happy wih it. Thanks for the tips!

[@lik2bik]

Curious, how long did you grill it on the rotisserie? I was thinking the same (rotisserie) for the final stage.

[@albertopiloni4230]

I'm italian, good job. If you want, you can also add the loin at the pork belly in the roll to mix two different meat (one more lean and one more tasty)

[@alessandropantaloni239]

Porchetta of Ariccia (Rome) national treasure . great job man!

[@dmg4415]

We had some family over this Saturday, we used store bought (very well executed), we used the fat in the pan to make some small potatoes in the oven. Success!

[@robertobardare3483]

Ma è BUONISSIMA !!!!! Perfetta da fare a casa facile e di grande effetto grazie !!! But it is VERY GOOD !!!!! Perfect to make at home . Great effect, thanks. I'm italian and i live in italy

[@rohanbmusic16]

"cooked for 24 hours in the refrigerator" 😂 I love your videos btw

[@darksceptor9933]

Love the classical guitar music in the background!!! Much better than the other stuff.

[@TheInMaster]

I am italian, that porchetta seems delicious. Ps next time try to put some fresh fennel inside

[@patrickguthe7983]

Great idea. Or maybe process one crushed star anise.

[@gianlucaagostinelli2975]

The best would be fresh wild fennel! :-)

[@fulippuannaghiti1965]

Tutti a leccare il culo ma nessuno italiano nei commenti ha suggerito ai nostri amici murricani che si pronuncia " porketta " e non " porcetta" alla spagnola.

[@Luca-if4xq]

@@fulippuannaghiti1965 non vedo perché la gente dovrebbe "lleccare il culo" come dici tu, che importanza c'è se lui abbia pronunciato porcetta e non porchetta, è americano e il suo pubblico è per la maggior parte composto da americani ed ad ogni modo lui parla anche spagnolo se lo vuoi sapere.. Lui ha fatto come dice nel video una sua interpretazione della ricetta ed ad ogni modo con questa cottura gli è venuta molto bene, quindi bravo e sti cazzi se dice porcetta o porchetta!!

[@fulippuannaghiti1965]

@@Luca-if4xq Tu sei l'esempio perfetto dell'italiano medio che come al solito sbava dietro l'americano di turno non facendo rispettare come si dovrebbe la nostra lingua. Se io pronunciassi una parola Tedesca o Francese icorrettamente, verrei subito bersagliato nei commenti da parte di tedeschi e soprattutto di francesi, gente che vuoi o non vuoi non usa inglesismi inutili e fa rispettare la propria lingua. Inoltre, correggere la pronuncia sbagliata non mi sembra sia un sacrilegio, visto e considerato che il turista americano ed anglofono medio non riesce ad imparare in anni di vacanze in Italia a dire "grazie" correttamente, usando pigramente i soliti " gracias" o " gracia". Non ti preoccupare, l'italiano rimane sempre la quarta lingua più studiata al mondo, non grazie a gente come te questo sicuramente.

[@simisup1011]

You look very kind man and don't need to feel worry for example for Italian comments. It looks moist and crispy at the same time so very well done. I would just put more amount of herbs and garlic, but this is just me. Btw I'm Italian and I work as a cook. Well done buddy

[@Marco7Blues]

The porch we make in Brazil, the cut of the pig, picks up the belly, the bacon and the ribs, before rolling to roast we de-boned the part of the ribs and we remove the bones. We roll the skin out after seasoning, and roast in a wood oven or roller, where we place ember on the bottom and let it roll until it is completely roasted.

[@anthonyman664]

In Hong Kong , we usually make some holes on the skin then add some white vinegar on it, after a day in refrigerator, we finally add salt on the skin just before cooking it in the oven, it can make it crispy but also avoid too salty . Good job! Thyme , rosemary all are prefect match with pork belly, I am thinking that adding crushed onion into the spice inside the pork roll might be a good choice.

[@longnguyenhoang994]

Perfect music to go with the perfect Porchetta, brilliant

[@usafan96soren20]

As an Italian I would definitely eat! Ps I would eat almost everything you cook hahahaha Much love from Italy ❤️

[@danielesartorello]

Me too

[@gameonline245]

Except the dry aged eye round

[@cnn8420]

Porchetta sandwich with fried onions and grilled red peppers in olive oil is amazing.

[@lik2bik]

I'm glad you pronounced it properly at the end (with the hard K as in PORK instead of the CH as in PORCH).

[@apuat711]

For crisping up the skin even more, try using 1:1 baking powder to kosher salt on the skin, then proceed as normal, no need to brush it off, sear in the oven, or ladle hot oil over it, or torch, or heat gun.

[@TuaMadreNonSiLamenta]

I'm Italian, for me cooking is interpreting, when you have good raw materials and a good inventiveness the result can like it or not but it can not offend anyone...

[@soyandresquintero]

Oh boy! Imaginate esa rodaja de porchetta replazando una carne de hamburguesa en un pan! A lo venezolano, con un delicioso queso de mano y ensalada dulce de repollo! Deeeeeeelicious!

[@OMGmagik]

I am Italian and that porchetta (it's prounaunced porKetta ;) ) looks aaamazing! It's very different from ours but that's definitely awesome **. Good job guys!

[@fabiosemino2214]

Alessandro Vaselli I would eat that too!

[@orsolodo1625]

It does look good, but I'm really not sure about the lemon zest

[@stamasd8500]

Trust me, you need the lemon zest. It makes all the difference.

[@mrglass3617]

Do you want some brushetta with your por-Chett-a? Lol brushetta always makes me laugh. This looks really good though. Gotta try it.

[@BigCrashD]

I'm Italian and i want to taste that Porchetta! Great video, guys!!!!

[@m0nsterzd]

I really don't know how they have not make a cooking show out of your channel and why you have not got 10times more subscribers. Love your attention to detail and love watching you guys. Keep it up!

[@peppertime1]

so simple and very cool with the heat gun... respect.

[@Roncaratti_Felipe]

Ristorante il vescovino at Panzano in Chianti, Tuscany. We put our porcheta on the oven for 6 hours ate 72°C . Nice video!! Have a great times chef

[@rickcar94]

Next time you make porchetta, pierce the skin with a knife. It'll help get rid of some of the moisture under the skin.

[@raffaeleirlanda6966]

Peter Thorn Nope. No lemon on porchetta...

[@maxence-olivierdecloedt3797]

@@peterthorn6841 you can disolve salt in cider and put in on the skin too

[@devilmok]

chinese method on crispy skin, we poke holes on the skins, and apply vinegar sometimes mix in abit baking soda

[@mannygutierrez9192]

Mexican way for chicharones use hot oil

[@ryukiako]

Italians often use fennel seeds for seasoning. It makes it more unique in taste.

[@Hallslys]

I'd suggest to brine the pork belly with baking soda and salt before making the porchetta. The alkaline solution with baking soda helps to break down the connective tissue in the skin to help you get even more crispy, tender, juicy and delicious cracklin. 3% salt 0,4% baking soda brine is what i use. So for 5L of water i use 150g salt and 20g baking soda. It will mix nicely with cold water. Let the pork brine in the fridge for 48 hours. The baking soda will not add any wierd flavors to the pork.

[@kathleenray1827]

Thanks for this tip! Definitely trying it.

[@Gubby-SL]

you guys should try german schweinshaxe, which translates to roasted pork knuckle if i remember correct. i think you would love it as it has a very crunchy outside but the meat itself is super tender and juicy. but try the grilled version, not the boiled one

[@SousVideEverything]

👍👍👍👍👍👍👍👍👍

[@Student_1004]

Or as we call it in Austria " a gschmackige Stelzen mit Krautsalat" but seriously Google the term " stelze" you will find good results

[@bojtan6417]

Pata

[@ginopunsalan]

We Filipinos have a pig knuckle dish called crispy pata. Pork leg is boiled first then deep fried. Crispy skin is to die for and meat falls off the bone.

[@francispereira-billini4722]

Great recipe! I would suggest scoring the skin in a cross hatch pattern with a box cutter for that extra crispy skin. Great job!!

[@georgecutting3952]

Wow now that was awesome and anyone that makes that should be proud of what they made

[@jamesellsworth9673]

Porchetta is an AWESOME dish and I can see how sous vide processing can make my results more reliable. That Hitachi heat gun seems to give a lot of control over the caramelization of the crust. I wish you had provided a few more details about what happened in the broiler and whether or not you just had to finish a part of the product using the gun.

[@dpflashing]

Try the hot oil method after it's cooked Pat it really dry then pour hot oil over the skin in batches until the skin begins to puff up and turn crunchy

[@kellyho5203]

brush/paint vinegar all over skin and rub with some salt 10 min. b4 putting in the oven will make the skin crackling more.

[@staffanekdahl2677]

Skip the sage, ad juniper berries ( yes just do it) like halv the volume of the garlic. Could also add roasted crushed koriander seeds to add some more depth in the flavour.

[@guycalabrese4040]

You said that the crackling is salty - a little tip: Use rock salt or other very big grained salt. That's what we do all over Europe when cooking porkbelly since the big grains absorbs the moisture without leaving that supersalty taste you get from finegrained tablesalt that you used. Also puncture the skin all over with an icepick.

[@mathyou9]

Hahahaha! Your guy's (mostly Ninja's) subtlely ambiguously-inappropriate, double-entendred, jokes [all while being family-friendly] always make me laugh. 😂😂😂

[@matthewhall2427]

For the best crackling and to make chicharron, pour boiling canola oil over the skin to sear.

[@gigantor94]

I cant believe a heat gun worked so well, never thought to try it but it worked better than expected

[@borisvandruff7532]

“Cooked for 24 hours in the Refrigerator” Lol.

[@ProRallyDriver]

OH MY! That crackling sound of the pork skin is amazing!

[@SousVideEverything]

👍👍👍👍👍👍👍👍👍

[@watsinit4me]

Looks delicious, can't wait to try it out. Try poking the skin with a fork or slightly scoring it all over to make it more crackly. Would like to see you make a Thanksgiving Turkey sometime. I always enjoy your videos, keep up the awesome work. Thanks!

[@777Jonathan777]

I miss this trio

[@johnmully71]

I've seen guys ladle hot oil over the skin to get it crispy bubbly just use a pan under with the rack on it like you did with the heat gun. It will help if you score crosshatch on it as well.

[@basilsora]

Use hot oil to make the crackling on the skin next time after drying the skin. It works wonders, but of course best done outside to avoid splashing.

[@DaveDVideoMaker]

I would season the porchetta with a pork stock cube seasoning paste but still add the herbs and garlic.

[@christopheranthonycojuangc1019]

hi! i am very impressed on how detailed oriented your preparation is especially on this recipe. great channel.

[@titaniumonkey]

Better then all the cooking channels and shows on tv.

[@tom221263]

Me: I am hungry now, Maybe Porchetta? You: See you in 3 days....

[@troygardner1610]

You had me (or my mouth/taste buds interested at least) at the fresh herbs & flamenco music.

[@josh77poe54]

That looks great! Please consider doing a steak experiment video where you test meat seasoned with your traditional seasoning of salt pepper & garlic powder against some of the popular off of the shelf steak seasonings (like Grill Mates Montreal Steak Seasoning, Emeril's Steak Seasoning or whatever is popular in your area). I am curious if the pre-mixed seasonings are any better & worth the money.

[@MrRickyBerty]

Maaaaan I’m Italian and this looks GREAT! Not the original but who cares! Great job!

[@albertograizzaro5382]

An italian opinion... your sous vide porchetta it's AMAZING :D Really interesting spices mix... and if you wana try a more traditional taste, use fenel seed or wild fennel herbs Also if too fat... try wrapping a pork loin in the pancetta

[@andreapavone4277]

Complimenti Guga ottimo lavoro è stato eseguito molto bene!!!!

[@Montragon29]

Really like the show, good friends having a good time and trying stuff out...keep it up! I will surely try it...

[@robertparks3373]

One way of getting extra crispy skin would be to heat a pan of oil (something with a high burning point vegetable or canola etc.) to around 180 degrees C and ladel it over the dried rind. this will puff up the skin like chicharron and it will be extra crispy. See Matty Matheson's Porchetta recipe for reference.

[@sandrolandi3352]

hi, i'm a big italian fan of your work, you really know your stuff! like u said it's not the real porchetta but i think that this was a really good pork belly with the shape of a porchetta. only one thing, in my opinion u put to much garlic compared to the erbs and next time add maggiorana in the erbs because extends the flavor of the other erbs. Good job keep going like that! (sorry for my english)

[@zippo3300]

every time i see you cooking and it look so good knowing i can't get any i have to go get something to eat lol

[@giovannicuccato5938]

Hi, I'm italian and I LIKE your take on porchetta....only one thing the prononciation is PORKETTA

[@mikeakizuki2019]

First off, KEEP UP THE AWESOME WORK!!! Question, did you opt for the oven to bring internal temp up? Why not just Searzall? Thanking you in advance.

[@hvtran5o4]

Have you tried to broil it with the salt on the skin? Typically for asian/vietnamese/chinese BBQ pork (Heo quay), we leave a thick layer of salt on the skin and broil it. It won't make it salty, but I find that it definitely creates a "crunchier" texture than without.

[@mariosmrovmel]

Nice job man! My new favourite cooking channel

[@happysoul2764]

Hi! Very nice job realy! Just few questions, if you could answer I'll be grateful to you. You had your pork belly in souse vide for 24 hours at 74 ° C. Does that mean that the pork belly got a core temperature of 74 ° C? Had 12 hours for example, been enough, instead of 24 hours? Is there a any formula for how long to cook 1 kg of meat in souse vide to achieve the desired core temperature?

[@michaelbkchan9785]

Can use white vinegar to base the skin side to make it more crispy and won't that salty. Hope it will helps

[@Baresi-Unico-Capitano]

Hello. I'm Italian and I cook a lot of porchetta. But the secret I give you for the crackling is not Italian, but filipino. Before you put it in the oven, lightly brush the skin with soy sauce. It will not hinder or change the flavour. You then want to place it in the oven lightly covered with tin foil and with some water at the bottom of the baking dish (the porchetta must sit on a rack and not in the water). After let's say 1.5 hours for 2KG of porchetta, take it out, remove the til foil and lightly brush the skin with melted coconut oil. Then place it back into the oven until the meat is cooked and the crackling is to your desired look. It never ever fails. The skin will look incredible and crackling will be perfect.

[@georgecutting3952]

Hey bro just a thought for the next time you make it have it set on a cooling rack and be very careful but put extremely hot oil over that skin and you will get what you're looking for which is a real nice chicharron

[@michaelborrelli2015]

You sure you re not Italian! we love you guys gonna try it with my brothers!

[@lucadelmoro9377]

what a piece of art!

[@hardline71]

Great vids! Just a small thing, any chance we could have the weight and/or thickness of the glorious pieces of meat you cook in the description? Thanks and keep up the great work!!

[@frankdawgg]

steakman yea that would be helpful

[@FireUpYourTasteBuds]

Look delicious, nice finish!

[@Zureiyaa]

Guga, please! Make a compilation of all the best techniques you have tried: Which spice/herb combination, how to prepare the steak (salt, paper towel over night, marinade etc.), you do add butter to the steak after searing? I thought you could use all of your preferred methods for that beautiful wagyu :)

[@dmitry_shevchenko]

Thank you Guga and guys, you make amazing videos!:) That's inspiring!

[@kwbarron]

Looks AMAZING! Also, totally loving the classical guitar.

[@cbemomo1985]

someone has to make a ninja DEEELICIOUS compilation

[@sluttybutt]

Why

[@LemonTreePH]

Hi Guga, can you try cooking sous vide with a cheap Rice Cooker? You can set the cooker to heat water for 5-10 mins and then leave it to cook in warm mode for hours. I've done this in occasions where there's no sous vide machine available. I hope you could try this on one of your videos.

[@bretwilliams249]

Maybe just refrigerate for 24 hours without the salt? Seems that the spices added before going into the bath would flavor the fat just fine. Looks really good, Guga!

[@ENRIQUEGOITIA]

I tried this last night, flavor, excellent, but since I didn't have a heat gun or torch it hindered me to get the best crisp everywhere... Suggestions to cook it at sous vide at maybe 66 degrees and then crisp up in the oven at max temp then heat gun... I will try it again

[@vinhjasonchuong7542]

Guga, did you cover the pork when you put it in the refrigerator overnight?

[@tfarooq]

You guys need to give MauMau more screen time. He describes the tastes and textures accurately. Need more of his in-depth review!!

[@lorenzor2555]

I am italian. Original porchetta is veeery different. But your version seems very good as well. Ciao

[@wimm1392]

Wow 😮, I’m going to try this method. Thanks so much for sharing

[@ditherdather]

Blown away to hear a low key joke about liking "the tip". That's pretty funny. Looks delicious, btw!

[@Monzt3r]

Wow, that chicharon part looked so good it disrespected my abuelita. I can't wait to try it and give her a taste!

[@SousVideEverything]

Oh no... abuelitas always makes it better. THE LOVE CAN"T BE TOUCHED

[@Monzt3r]

Sous Vide Everything do you recommend that specific heat gun? Or should I be looking for a stronger (hotter) one? I see they go up to 1,000+ degrees! How much does that matter??

[@SousVideEverything]

Before buying that one, I did quite a few research in the end I ended with that one. I has not let me down yet!

[@robertcampbellgolf]

Great job as always. Guga my daughter every time she sees you on TV she says Daddy we met him at Costco. Then always asks to watch another of your videos.

[@SousVideEverything]

That’s awesome brother. Thank you so much for the support. Please tell her I said hi. 🤗🤗🤗

[@katokhaelan4881]

You guys are just incredible

[@danzaverdk]

Crunchy and wet skin means its not crackling enough, you should have poked holes on the skin to make it more crackling, there should be no wet parts as the wet parts are normally chewy, Chinese people also put vinegar on the skin to make it more crackling

[@Zenocavallari]

As an italian i'm NOT offended!!! 😂 and i'm very interested about the lemon zest, we don't use that here but it look good, next time add black pepper and eat in with bread, and you will have a panino con la porchetta!

[@mugensamurai]

Please list the music you used for this video. It's too awesome.

[@arminamini1384]

azul - andres cantu

[@Brutalgruve]

Only because this was on my recommended... I actually just did a Porchetta last weekend, cold smoked for 4 hours unwrapped, BBq'd 3 hours @ 350 then, 30 min @ 450. Total time? 7.5 hours and could have done in 3.5 without the cold smoke, it was perfect. This toy cracks me up when people use it nonsensically. BTW, you left out Fennel, that is kind of trademark for a Porchetta and the zest should be orange. Owell, those that can, do, those that cant, Sous Vide

[@GavinTheEnchantedHunchback]

ACKCHYUALLY