The Ultimate Pork Roast: Classic vs. Sous Vide Porchetta

[@stephen129]

That classic porchetta looks epic.

[@jasons9m]

the tips on how to positioning the chopping board is very much helpful.

[@mattroom]

Nicholas is a master teacher and developer - the part on holding strings taut to ensure lines, clearing space when tying, and overall the clear replicability of the process. Honestly, to me, his process was more impressive. It takes a lot of guile and experience to develop such a process under constraints. Brilliant work.

[@bensmith7536]

Chefsteps is by far the best results based, approachable meal prep channel on KZbin. Ive been a website member for years, and thats even better, can absolutely recommend, I owe my increasing cooking ability solely to their information and instruction.

[@satanismybrother]

I bought the premium CS many many years ago. They then moved to a different pricing structure but I was impressed that they have added more things available to the original premium content like their air fryer class. Been subbed to the studio pass for a year and a half now. Stand out recipes are the bullet proof cookies, Grant’s salmon avocado toast and the turkey nugs- all really reliable.

[@KelvinsKitchen]

0:03: 🐖 Comparison of traditional and modern pork roast techniques with pork belly, loin, and skin. 3:31: 🍖 Mastering the preparation of a pork roast with attention to flavor, presentation, and preparation details. 7:17: 🐖 Preparation of pork belly for roast with loin and skin for perfect crackling. 10:55: 🐖 Preparation of pork seasoning without added oil or water to enhance meat flavor. 14:38: 🐖 Pork belly preparation tips and roasting advice for ultimate flavor and texture. 18:31: 🍖 Pork roast preparation and trussing demonstration. 21:54: 🍖 Comparison of two pork roast cooking methods: traditional and sous vide. 25:22: 🐖 Perfecting the pork roast by rendering fat, removing excess moisture, and adding finishing salt for flavor. 28:41: 🍖 Pork roast comparison and slicing technique for crispy texture and juicy meat.

[@chair_smesh]

Everyone was coming through the door in the background. I started laughing when a dog just barged in

[@SwiftyDeejay]

I knew somebody else would have left a comment specifically about that. I just laughed out loud when it happened.

[@AlexanderGee]

So funny seeing the British appreciation of crackling sort of not landing with Grant until he's eating it.

[@mountaingoat999]

15:00 The dog in the back when he held up the porchetta 😆

[@satanismybrother]

Great video guys, so many great little tips. Definitely going to try Nick’s lower effort one this Christmas

[@jealey12]

Kevin Smith has the best food insta of all time. Elite video.

[@hellobello3153]

Love the sparkling effect on Kevin at 19:04

[@kple12]

Made Nick's new school one and it was INCREDIBLE and super easy! It's better than 95% of the porchettas I've had with only thing you might miss is the crackling. Encourage you all to play around with the seasonings as Nick's recipe is just a framework with the salt at 1.25% being the only guard rail. I put lemon zest / thyme / garlic / red pepper flake in mine and it came out great! BTW, been to Kevin's restaurant in Seattle (the Peasant) and it was amazing and highly recommend visiting! He's a great host and chef! Keep up the great content!

[@gerryluikuo7093]

Add what temperature is the sous vide set for?

[@kple12]

@@gerryluikuo7093 162 Fahrenheit~

[@dereckwainwright3965]

This is the way to go. We now live in Portugal so recipe 1 will suit the meat that we get here. I cooked this a couple of days ago, wow, en explosion of flavours. Thanks for sharing both recipes.

[@celinerickards1722]

Amazingly educational video, thank you! We raise heritage pigs and all this is doable. 😍

[@asgharnowrouz3853]

Thank you gentlemen for this all around class.

[@normp3273]

I shed a tear when they cut into the OG version.🤤

[@peterbrown954]

Me too. It needs to cool down to room temperature before slicing 😢

[@kelvin3103]

I love dogs but I'm surprised there's one in a commercial kitchen. @8:44

[@satanismybrother]

It’s a studio

[@37gippo]

​@@satanismybrother doesn't change anything

[@adampoll4977]

Love the dog grand entrance at 8:44 😁

[@satanismybrother]

That’s Camp. The world’s best fed dog.

[@ZTTINGS]

8:43 Next life I want to come back as that dog!'

[@GettingGoshen]

Old School every time hands down❤

[@TheStallion234]

For the new school version, can always make some pork cracklin’ separately and break over the top when serving if you’d be missing that crunch.

[@satanismybrother]

If quite like to see a good cs recipe for that. I’ve tried a few times to cook it separately and it’s come out very hard

[@peterheinzo515]

boil the skin, dehydrate it and then deep fry it

[@shengenma3116]

good advice

[@danielrioux6410]

That's similar to what i'm doing. I have a pork loin, will roll it up with the seasonings, add minced bacon and crushed pine nuts then add pork skin pieces on top when I tie it up. All ingredients I already have! Let's see how it goes.

[@chefjasonperu]

Swear this is the best vid on YT on how to do Porchetta

[@elizamccroskey1708]

One of the things I miss most since I moved away from Boston is the food truck in Southie that had the yummiest porchetta sandwiches. Wonderful bread beautiful herbs and dripping meat and crackling goodness. Honestly I miss all the old school family Italian restaurants.

[@christianjones4132]

Pennypacker FTW!

[@AAHILLAA]

@chefsteps if you aren’t in a rush, would it be better to overnight refrigerate the sous vide porchetta w salt to further dry out the skin? Then convection air fry the following day?

[@hovi8050]

Drying it overnight won't make a difference because it'll moisten back up once it's in a bag. an interesting test would be to see if it tastes different. Salt will penetrate 'further' into the meat if left over night but salting, vacuuming and then sous vide straight may be less seasoned? I do know that vacuuming also speeds of 'seasoning' too but I am not too sure. But i do know that it will not effect the texture and will have the same of overnight salting vs just before :)

[@satanismybrother]

I think they mean after the sous vide step. You’d need to reheat carefully

[@chefsteps]

The tricky part with that approach is bringing the internal temp of the chilled roast back up to serving temp in the same window of time that it takes to crisp and brown the fat cap. You can certainly split up the cooking process and cook the porchetta sous vide days in advance, chill it down, and then reheat sous vide to bring it back up to temp before proceeding with the finishing air fry step.

[@NicholasJohnSmith]

Brilliant video. Thank you!

[@leiyoh3311]

that skin-on porchetta is manna from heaven like holy swine that is one scrumptious looking dish!

[@Marnogo]

Classic is the way to go!

[@arejetko]

How much would the first cut cost from a butcher shop? Looks like it feeds 30. Great butterfly technique on the second one - Ill try it for sure in the new year!

[@drjdchan]

Interesting mini porchetta! Was there a reason not to get skin on pork belly? Sous vide followed by deep fry (or base the skin in hot oil)?

[@lewismaddock1654]

Because that would just increase the amount of hands on cooking probably, and if anything would have been law of diminishing returns. The whole point of the "new school" method was to do less work and have an amazing result.

[@emameyer]

Tried the S/V and it was great. still need to work on getting the skin more crackly...

[@diogolovato3074]

Using dry aged pork (14 days!) is a key step for success with the tradicional recipe, imo. You won't get such perfect skin without it.

[@godofstones]

I don't have a sous vide cooker but I wonder if I can reverse sear the porchetta in a Breville smart oven since the temp can be set to be pretty low as well.

[@aaronmattis]

You might even get a better result this way since the dry air of the oven will dehydrate the exterior fat during the initial cook.

[@FlavourFool]

Loved watching this thorough, experienced butchery on display. Glad to see him doing it with bare hands too, this new trend of hyper-sterility with disposable black gloves is totally unnecessary and bad for the planet too. Could you do the scoring of the skin before you dry it out, while it's easier to cut?

[@lazyscorsese6653]

The dog walking through at 08:44 is pretty classic too

[@alisonandguywildlifephotograph]

Brilliant 👍

[@Lapinouple]

"What did you do to Camp ?!?" lmao

[@louyu4226]

Can you show us how to make the best crown roast...

[@matthewsmith22]

Both look incredible, will definitely be trying nick's version. When did joule go breville? Did I miss something?

[@AlexanderGee]

Yeeears ago maybe 2019?

[@joshstorham5251]

Can anyone tell me why he didn’t vacuum seal the bag for the sous vide? I’m going to try cooking this and just wondering if I should vacuum seal the bag or not… :)

[@franknycsc]

I can buy pork skin at my local “real” butcher (not supermarket re-wrappers). After I sous vide my pork, can I wrap & tie it in the pork skin then bake at 425 to achieve the desired crackling?

[@marcomolinero5877]

What temperature did he set the sous vide at?

[@Kazzzzzo]

What is temperature for sous vide?

[@chrisjenkins9978]

I made one of those years ago but, I screwed it up by overcooking it. I use a thermometer to check for the temperature in the middle of the roast. It taste great but it tough as nails. 😅

[@SoevStandard]

those were both beautiful

[@demontank76]

When it comes to smaller porchetta....i like the look of the first one. But I am more of a fan of whole hog porchettas!! I have done several on my own & even watched my nonno doing several as I was a kid!!

[@yasha.george]

Why do some recipes call to season the skin before? Even add baking soda and salt??

[@paulengels409]

Italian chefs don’t use pork loin for the inside cut. A nicely trimmed capicola roast ie shoulder is juicier and more flavourful.

[@blackcatiswatchingyou7776]

What do you all do with that seasoned bag juice? It's probably too fatty for a sauce as is, no? Separate it first? I hate throwing anything away so tips are appreciated!

[@rozza2012]

Best way to score the skin is with a screw set Stanley craft knife, then you can set the blade to do about a 2 to 3mm deep cut with not much force & a lot of safety.

[@marksilgalis9400]

What temp for the sous vide?

[@chefsteps]

162 °F / 72 °C

[@oszb]

Nice, check out fennel pollen instead of powdered fennel, and where's the dried fruit? If you're balling and cooking in a rational you should abuse the steam function at the end, can make some giga-crackling.

[@marialuzrubillos7682]

Wow yummy.

[@tdylan]

I just learned my family plans on "cooking" Gordon Ramsay branded frozen Beef Wellington in an air fryer for Christmas so let me watch this video and think about what could have been.

[@justinguitarcia]

You can still save the day!

[@ehtikhet]

For fuck’s sake. my heart goes out to to you friend, that sucks. 😢

[@blackeyedsusan727]

Or you could make your own food, eat it in front of them with the accompaniments they'll make, and teach them a lesson for next year (where you can volunteer to make the centerpiece).

[@TrappedinSLC]

That’s a product that actually exists?

[@d.b.1176]

In America or the UK?

[@lobsterboy2020]

Crackling is the greatest

[@itsmederek1]

Why use skinless porkbelly for the easy version? I feel like you can keep the skin on and crisp it up without adding to much effort.

[@chefsteps]

Nick went through multiple trials with skin-on pork belly during development for the easy sous vide version, but couldn't get the skin to achieve the right crackling texture that is the hallmark of great porchetta, even with drying and deep-frying steps. Rather than settling for a subpar result and claiming that it works great, we pivoted to this approach with skinless pork belly. It's a lot less effort, and still delivers a big payoff.

[@itsmederek1]

@@chefstepsThank you for the explanation. If you're leaving out such a component I think it would be good to address the reason in the video. I love your content and great work!

[@Exaris79]

Maybe try this as a Cebuchon.

[@ShannanMachel]

Enjoyable.

[@24kachina]

The "New School" would benefit greatly-and it would easy to do- by adding and rolling in a small pork tenderloin.

[@satanismybrother]

I think sous vide it would go a bit mealy - belly can take a long cook but tenderloin does lose its pleasant texture when you sous vide for more than a few hours

[@MisterNiceGuy813]

I was thinking both of these-- man you'd really want the loin, but it would be hard to include with sous vide. I wonder if you could just braise the belly for a while to get it rendering, then sous vide the whole thing altogether afterwards. Also, I think I've done a 5 hour tenderloin before that was pretty tasty, so maybe that's the sweet spot you'd want to hit ​@@satanismybrother

[@erikapayne9348]

I’m going with old school!

[@iamafractal]

To keep herbs from discoloring food, utilize Thomas Keller’s ‘herb sachet’ method for sous vide. Place the herbs in an open ended plastic bag or rolled up in plastic wrap then place in the bag with the meat. The herbs don’t directly contact the product, but the flavors seep out of the bag.

[@ramiayoub8975]

porchetta will go well with ramen

[@spider2544]

Yall have to do pâté en crute with kevin for the channel

[@kylhaselbauer6783]

We Already shot it. Will be coming in the next month.

[@blackeyedsusan727]

"croute"*

[@VeryEvilGM]

Who was that dog?

[@deranlanpher]

Did the puppy get a snack?

[@darrenburke9630]

Butcher is amazing .

[@TheTravisNewton]

Ayo who messed up on Grant's lav mic

[@rickmiletic1376]

True food porn. I love the sous vide idea, and I'm sure it's amazing and will try. It looks perfect for standard, small dinner. OG, though, is still the classic that will always be the special occasion winner. Wish I had those fancy ovens in my home. Thanks for tips and for whetting my appetite.

[@yardburd2000]

Have you seen Guga's rice paper wrapped wings? Maybe something that might work with the skinless version

[@ThatCapnGeech]

Baller

[@ichenglin1470]

Mic is a little off

[@markthomasstopani8516]

Great video!! Love the variations. There are regional differences not normally sous vide but enjoyable. Just wish the cook would stop touching his nose and then handling the meat.

[@davidjames6321]

😂 nice slicing!

[@chefsteps]

Oh yeah!

[@PLF...]

Honestly, leave the loin out, put something better in there. Loin has basically no flavor unless cooked approx. medium and most people don't care for that anyways

[@MrSebcook]

didn´t hear any crackling sound on the sous vide version

[@ebigarella]

Good ol cockney

[@pkendall99]

saying the skin is "glassy" doesn't make it sound appetizing

[@sagarasouske]

These guys can't go a day without sous-viding something.

[@blender_wiki]

Looks great but classic porchetta must be cooked with Wood for superior results.

[@MenAreSpeaking]

I own a homestead and Kevin just gave me a reason to raise pigs. This looks DECADENT.

[@vincentbouchard8205]

hum i cant really hear well

[@Joe_Gaismeier]

when i see this iam not sure....

[@jhoang301]

Why is the audio so bad

[@rogerrtewwr4723]

nah, give me the original 1000%

[@leo.girardi]

31 minutes? Is this supposed to be like a Seinfeld episode in the '90's where everyone showed up at the house with a 6 pack and we ordered pizza? Geez.

[@Micko350]

Ok so 1.6% Salt, where's the rest of the recipe?! 🤔

[@KaelanRios]

In the description, brother… and it’s 1.25% just to clarify 😅

[@Micko350]

@@KaelanRios Are you talking about the pay walls in the description?! 🤔

[@FatBamMargera]

The first one looks good.. Second one not so much

[@williamrpetrie]

Upstage much? Lol

[@anthonyhuang3019]

The classic, wow...

[@CorsodiBarbecue]

No

[@jordanturner4276]

Love the video, but my only complaint is stop touching your nose!

[@JulianDeveril]

ch is not pronounced k in any language. 'Nuff said..!

[@SashaMarx-im9ff]

Italians would like a word.

[@satanismybrother]

Enjoy your chianti friend

[@sarahgrowsstuff]

second!

[@paganienterprises4220]

He cut all of the meat out of the Porchetta. Use it for Pate he says, Give it to your dog he says. What a waste!

[@philippewatel4393]

i AM A RETIRED CHEF AND A BIG SOUS VIDE FAN. BUT ON VERY FATTY CUTS THE TRADITIONAL WAY IS BETTER IMHO, BECASUE THE INNER FAT WILL MELT, WITH SOUS VIDE AT 68-70c IT DOES NOT. I SPEAK FROM EXPERIENCE I DID COOK PORCHETTA 2 TIMES WITH DIFFFERENT METHODS. THE SOUS VIDE WAS TOO FATTY EVEN IF THE OUTER LAYER WAS VERY CRISP...

[@MichaelVlahadamis]

wonderful, how much sh*t talk was there on whose would be better?

[@satanismybrother]

Thankfully none. Cookings more pleasant when there’s no bs competition

[@YaNKeeR_]

First!

[@novakorfvids]

Lame

[@Bob2ld]

WTF ?! 8:44 You have a Dog in your professional kitchen ! Erk ! You got my downvote !

[@kylhaselbauer6783]

This is a production studio... and Camp has been here for 10 years.

[@Bob2ld]

@@kylhaselbauer6783 I know I ve been a bit hard in my comment, since I can look other video in the wild and it's fine, but it's more about the "professional environnement" ruin by the presence of the dog... I felt like it's a restaurant, and the way the video is made, it's like big chef cooking, with a dog.. erk

[@ericeandco]

The guy kept touching his face and wiping his nose and you’re worried about the dog?

[@XxXJOHNYB0YXxX]

the British guys porchetta undoubtably looks good but I hate how he keeps touching his face and nose and then touching the food....

[@judetchua]

Fxcking horrible audio.

[@nativesonkoji]

🤨Sorry guys it's NOT "the ultimate" Porchetta! Firstly The Ultimate Porchetta, must, MUST include Fennel Pollen (Fiore di Finocchio)!!!!, Not seed and/or ground seed.... or fresh fennel fronds🤔well maybe a couple! The pollen makes the dish so different it's apples/oranges day/night different. 0Bull$hit! Also olive oil & citrus zest to the herb mix. The roast also MUST set for @least overnight to 72hrs to let the mix really get into the meat. FInally the cut. Our friends @smoke......(don't want to break any rules so DM me if interested) just put out like 3,000lbs (you heard right)over Turkeyday!!!!!, and will do I would think close to that for the rest of Christmas/New Years, anywho they use deboned Picnic Shoulder!!!, AND it's The Most Authentic Ultimate Porchetta this Chef has EVER had, outside of Italy that is!😉 So no special cuts, no dry pork loin. It's AMAZING Italian street food🤤, But don't leave out the Fiore di Finocchio cause IF you do.... it's Not "The Ultimate" Porchetta. and 🤔where's the mostarda!!! 😍

[@dennislee719]

Cool story bro

[@4minutechef]

If Native Son is referring to the smokehouse that use to be on SR 84 in Ft Laudy then have had them on more than 1 occasion and ab-so-freakin-loutly agree! It's consistently very authentic and very tasty. The preparation, low slow cooking method combined with the fennel pollen sets theirs apart. 👍

[@trollerbater12321]

Would rather just put the seasoning on both sides of a pork belly and roast in the oven without rolling and trussing it