Trick for the thyme. Freeze it in a ziplock bag. Once frozen, bang the bag on the counter. The leaves will detach. You can take the stems out. You are left with the thyme leaves in the bag. It will keep in the freeze for a while.
I have watched this several times over the last handful of years and it gets me every time. I just bought some belly yesterday so I am making this today. Thank you.
1stly. Anyone who disliked this video must've only done so because either they're vegetarian or not fans of pork. 2ndly. When it comes to seeing a non-Italian person making simple porchetta, this is by far one of the absolute best. The filling can vary depending on taste. In our house, we make a stuffing to add on top of the herbs (generally made up of mince, onions, garlic, herbs, a little wine, onions and breadcrumbs). But for simple and really on the money porchetta, this is great. A definite thumbs up from an Italian who eats a lot of porchetta around this time of the year :)
You really understand Italian cuisine. Something not common. Just like Jamie... and this means success! (I am Italian, of course). I adore your channel.
I go to Florence every year and have for 20yrs . I go to a little sandwich shop on the way to pallaza Michelangelo . I get a full slice of Porchetta in a ciabatta roll and a glass of Chianti for €5 . I visit this mans shop every day of my 2 week yearly holiday and have done for many many years. I hope after Covid 19 his shop is still there. I love how you do it properly double layered with fennel and plenty of garlic . In a crusty Ciabatta roll walking back to the Ponte Vecchio . HEAVEN.
The day after I watched this video I was gagging for a Porchetta to call my own. My first attempt was made using supermarket bought Pork Belly and the result was quite disappointing and the crackling was like a rock. So, I called in to our proper butcher and picked up a 1.2kg piece of matured Pork Belly and got to work on that. (I also watched your video on how to tie the meat and added another little skill to my ever growing repertoire thanks to you.) This time the end result was truly amazing and the whole family love it so much I have done it again twice since. It's soooo delicious!
Man, at the end of the video when you cut in to the cooked belly pork, I'm not lying a teardrop fallen down to my desk, this was the most beautiful thing I have ever seen.
my compliments..........i am from Rome and as a chef i know how to cook an entire pork as PORCHETTA....you did very well... lemon zest mixed with orange zest is not so used in Rome......... it is used expecially in the south of Italy...... anyway the fresh fennel powder is called here FINOCCHIETTO....... ciao ciao from Rome!
Credo che lui abbia usato la finocchiella, i fiori disidratati e polverizzati. C è un video in italiano in cui un signore la usa, e si trova anche su Amazon
I believe that anyone who tastes porchetta like you demonstrate, will keep coming back to your shop! This is 'heavenly' Italian street food, especially offered with a good roll in a sandwich. I came back from Italy wondering 'how do they DO that! This recipe, alone, should keep viewers from coming back to your channel! PS: I do keep fennel pollen in my pantry (since I also am a sausage maker) and a little bit does a lot and there is nothing like it! Considering 'punch' per pound sterling, this could trump fennel seed: a bag of seed lasts just that bit too long, even in my kitchen. 'The Very Thought Of You' is 'spot-on.' Once you do this, you will forever remember it.
Finally found someone who can properly make a panchetta only little over 300k views. I see other RUclips users with burnt or dry panchetta with over a million views. We need more chefs like you on youtube, there are too many rookies getting too much credit, you sir have mastered this dish....congrats man!
I'm really loving your videos Scott. Thank you so much for sharing your knowledge and skills. Thanks to you my wife and daughter think I'm a real hero in the kitchen.
I've said it before but thanks for making your videos I love watching them with my daughter I've been butchering my own pork and chicken for the last three years and it has made it easier
I finely bought some colmans musterd, It has a nice bite to it.Glad you use this.I made a pork and beef burger with onion,tomatoe,and colmans it was fabulous.
Thanks, Scott. I love your videos as they have taught me so much. This is the next one I will try as I also love pork belly. Your clear instructions really help so much.
Our town gardener has fennel in all the big pots around our town, I've been snacking on it since he brought them out and am going to harvest the flowers this week, thanks George.
That was beautiful Scott. Thank You. I'll have to find the link to my roast beef to see what you think. Thanks again for all your posts. They're very informative and (most important) delicious.
Something told me to save this giant piece of pork belly for that 370 pound pig I just butchered a few weeks ago. Now I know what's exactly going to happen with it. Top notch video.
Im doing this at the weekend hot and fast in the Weber then into the smoker for the rest of the time. We had two big ones at The Big Meat in Surrey last weekend with John Gower from Quietwaters. Big Sub from me
This i gonna try in my Dutch oven just like the Pork Belly Plait wat i made from wild pig. Just a thin layer of the skin goes of because of to manny hair folikels in the skin. Top job Scot and regards out of Latvia.
Hi Scott . When you turn down the oven for the slow cook do you cover the joint with foil . If not do you have to make sure there is always liquid in the pan . Just wondering how the joint doesnt dry out . Thanks mate
third time watching this video. Finally picked up the very subtle music choice of "The Very Thought of You" as the cool jazzy reveal music. Nice touch. very funny.
Excuse me! Scott, but five slice of pork, out after a lot of herb's etc. And four houers in oven......! Not mutch kitchen economy in that! Recip, result and taste is shurly amazing! And to make it outdoor in the summer in a grill or in a Dutch oven, must bee amazing too. Even better if a big pork cut of boar is available must bee even better! But no way for a peice of 1,2 kg belly or side pork and with the ingeredienceses in the electricity cost in small quantities it is totaly to mutch. Nice videos BarbroSweden
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Trick for the thyme. Freeze it in a ziplock bag. Once frozen, bang the bag on the counter. The leaves will detach. You can take the stems out. You are left with the thyme leaves in the bag. It will keep in the freeze for a while.
genius.
I have watched this several times over the last handful of years and it gets me every time. I just bought some belly yesterday so I am making this today. Thank you.
1stly. Anyone who disliked this video must've only done so because either they're vegetarian or not fans of pork.
2ndly. When it comes to seeing a non-Italian person making simple porchetta, this is by far one of the absolute best. The filling can vary depending on taste. In our house, we make a stuffing to add on top of the herbs (generally made up of mince, onions, garlic, herbs, a little wine, onions and breadcrumbs). But for simple and really on the money porchetta, this is great.
A definite thumbs up from an Italian who eats a lot of porchetta around this time of the year :)
This Butcher/ cook is Brilliant!
You really understand Italian cuisine. Something not common. Just like Jamie... and this means success! (I am Italian, of course). I adore your channel.
I go to Florence every year and have for 20yrs . I go to a little sandwich shop on the way to pallaza Michelangelo . I get a full slice of Porchetta in a ciabatta roll and a glass of Chianti for €5 . I visit this mans shop every day of my 2 week yearly holiday and have done for many many years. I hope after Covid 19 his shop is still there. I love how you do it properly double layered with fennel and plenty of garlic . In a crusty Ciabatta roll walking back to the Ponte Vecchio . HEAVEN.
Best porchetta recipi on RUclips with no doubt. I will try this out. Well don Scott
The day after I watched this video I was gagging for a Porchetta to call my own. My first attempt was made using supermarket bought Pork Belly and the result was quite disappointing and the crackling was like a rock.
So, I called in to our proper butcher and picked up a 1.2kg piece of matured Pork Belly and got to work on that. (I also watched your video on how to tie the meat and added another little skill to my ever growing repertoire thanks to you.)
This time the end result was truly amazing and the whole family love it so much I have done it again twice since. It's soooo delicious!
An artist in the kitchen, an artist behind in the editing.
I have to say, I become so glued to your videos that I sometimes forget to "like" them. Just so you'd know, I haven't seen one that I didn't like.
Man, at the end of the video when you cut in to the cooked belly pork, I'm not lying a teardrop fallen down to my desk, this was the most beautiful thing I have ever seen.
my compliments..........i am from Rome and as a chef i know how to cook an entire pork as PORCHETTA....you did very well... lemon zest mixed with orange zest is not so used in Rome......... it is used expecially in the south of Italy...... anyway the fresh fennel powder is called here FINOCCHIETTO....... ciao ciao from Rome!
Fresh fennel powder sounds very good for this! "Finochietto", Bellissimo!
Credo che lui abbia usato la finocchiella, i fiori disidratati e polverizzati. C è un video in italiano in cui un signore la usa, e si trova anche su Amazon
What do you recommend for sandwich? Type of bread? Dressing? Garnish? Thanks chef
I believe that anyone who tastes porchetta like you demonstrate, will keep coming back to your shop! This is 'heavenly' Italian street food, especially offered with a good roll in a sandwich. I came back from Italy wondering 'how do they DO that! This recipe, alone, should keep viewers from coming back to your channel! PS: I do keep fennel pollen in my pantry (since I also am a sausage maker) and a little bit does a lot and there is nothing like it! Considering 'punch' per pound sterling, this could trump fennel seed: a bag of seed lasts just that bit too long, even in my kitchen. 'The Very Thought Of You' is 'spot-on.' Once you do this, you will forever remember it.
Finally found someone who can properly make a panchetta only little over 300k views. I see other RUclips users with burnt or dry panchetta with over a million views. We need more chefs like you on youtube, there are too many rookies getting too much credit, you sir have mastered this dish....congrats man!
Best cooking video yet on the SRP. my mouth is watering like a tap!
I am a cutter in New York State also a former chef. I appreciate your approach to the subject matter.
A wonder of the world!!! Thanks for giving me the inspiration to try out the glory be Porchetta.
I'm really loving your videos Scott. Thank you so much for sharing your knowledge and skills. Thanks to you my wife and daughter think I'm a real hero in the kitchen.
Incredible Scott! That first cut with the juices dripping out of the end was a thing of beauty!
I've said it before but thanks for making your videos I love watching them with my daughter I've been butchering my own pork and chicken for the last three years and it has made it easier
I finely bought some colmans musterd, It has a nice bite to it.Glad you use this.I made a pork and beef burger with onion,tomatoe,and colmans it was fabulous.
Man that looks and sounds unbelievable Scott
Thanks, Scott. I love your videos as they have taught me so much. This is the next one I will try as I also love pork belly. Your clear instructions really help so much.
Our town gardener has fennel in all the big pots around our town, I've been snacking on it since he brought them out and am going to harvest the flowers this week, thanks George.
That's a helluva lot better than any pork dish I've ever tasted. Outstanding my friend.
one of many masterpieces on your channel.
Scott - That sounded like the most luscious tasting bit of pork known to man! Love your work my old mate!
As I said on fb, that's lovely. The best porchetta I've ever seen made outside Italy. Now you have to start a porchetta panini festival.
Scott congratulations, delicious video, what do you guys recommend for sandwich? What dressing? What type of bread ? Garnish ? Thanks
Pork-nography. Pure and simple.
Scott you terrify me when cutting like that at 8 minutes. Absolute mad man
12:22 The sound of that crunch is divine.
Oh my, that looks absolutely gorgeous and just so enticing! I am going to make this tonight.
Hey! Been watching Italy pork belly vids yours looks best and easiest 👌 😋 Tks
Ang galing ng gawa mo!! (Ver well done!).... thanks!
Looks amazing Scott, will need to try this. Grow some of your own thyme and rosemary, super easy.
I made this for Christmas today. I added green onion sausage. Sooooo good. Thank you for the idea😊
The ends looked amazing.
Definitely going to try this one.
Mouth watering? Can you actually drown in your own saliva? Nice one SRP!
Greetings from Australia!!
Made the pork dish
Brilliant!!
That was beautiful Scott. Thank You. I'll have to find the link to my roast beef to see what you think. Thanks again for all your posts. They're very informative and (most important) delicious.
The money shot was incredible, especially with the music 😀
that look amaizing bet taste is awesome
I'm drooling!
Something told me to save this giant piece of pork belly for that 370 pound pig I just butchered a few weeks ago. Now I know what's exactly going to happen with it.
Top notch video.
Your videos and cooking are awesome!!!
Just cooked this,it was epic! Make sure you get the fennel pollen- makes all the difference!
That's Sunday sorted, cheers fella.
one of the best to date
Awesome. Greetings from TN USA.
Stop this right now! I'm salivating and I can't take it anymore.
Fantastic end result mate. Really got the juices flowing. Nice. Cheers Moose.
That looks so bloody delicious.
that looks awesome!!! This dude can cook Salute !!!
That looks insane. You absolute legend.
That it’s a great starter for porketta before i buy a big one I’ll try one of these thanks bud great video /idea
Honestly one of the most beautiful things I've ever seen, great work Scott!
Well done, very instructive, thanks.
Beautiful!!! I will have to give this a go. Thanks
ACE JOB from Canada!
Thanks Scott for another fantastic video. I'm thinking about doing this sous vide with a seared on the barbie Any recommendations or comments.
I should not have watched this so damn late in the night..
it looks glorious btw, cant wait to try it myself.
fantastic Scott! thanks
that money shot was pure foodgasm
Im doing this at the weekend hot and fast in the Weber then into the smoker for the rest of the time.
We had two big ones at The Big Meat in Surrey last weekend with John Gower from Quietwaters.
Big Sub from me
Splendid!
I came a bit. First time I've seen this recipe online done correctly. Thanks Scott.
I could almost taste it here in Florida! Cheers!
Haha classic mustard with everything, seriously though looks awesome. Gonna give this recipe a whirl for the weekend!
Simple, ingenious and delicious!
That looks something else !
Keep up the good work ...awesome Chanel 👍
oooooooh That is out standing.
Absolutely stunning
Made it. Fantastic
Looks incredible Scott!
Dear god that looks good!
This i gonna try in my Dutch oven just like the Pork Belly Plait wat i made from wild pig. Just a thin layer of the skin goes of because of to manny hair folikels in the skin. Top job Scot and regards out of Latvia.
my god this video (and the SRP in general) makes me want to do nothing but cook and eat meat all day.
Literally dribbling while I get ready to go to sleep. Pork belly this weekend it is the!! 😂🤤🐷🤘🏻
well this is going to be my next big dinner! Just lovely...
Scott, that is a cool Turkish sword you used to slice it with.
ooh looks so good
Hi Scott . When you turn down the oven for the slow cook do you cover the joint with foil . If not do you have to make sure there is always liquid in the pan . Just wondering how the joint doesnt dry out . Thanks mate
MERRY CHRISTMAS Sir Scott!
Scott at last Im going to try this receipe next weekend. One wee question, do you cover the meat at all during cooking?
just cooked on of these brought bit of belly from butcher it was amazing
Beautiful!
I made one it came out great
oh my gosh that looks amazing Scott. I shall be doing this asap.
Oh! That was mouthwatering! Thanks for sharing!
Always coming with the fresh ideas. I'll be having this for dinner soon. Thanks man.
That is very beutifull, Yummy my mouth is watering.Thank you for shareing. Bless youns.
Cudos on the knife skills!
wow. very easy and delicious looking. saved to make myself!!
and you can bulk buy the herbs and pork rolls. i can serve 3 different friends on 3 different occasions off one buy!.
third time watching this video. Finally picked up the very subtle music choice of "The Very Thought of You" as the cool jazzy reveal music. Nice touch. very funny.
Instead of popping it straight in the oven, can you refrigerate to marinade overnight? Or will that yield a minimal result?
everything looks very tasty!!! 😍😍
Excuse me! Scott, but five slice of pork, out after a lot of herb's etc. And four houers in oven......! Not mutch kitchen economy in that! Recip, result and taste is shurly amazing! And to make it outdoor in the summer in a grill or in a Dutch oven, must bee amazing too. Even better if a big pork cut of boar is available must bee even better! But no way for a peice of 1,2 kg belly or side pork and with the ingeredienceses in the electricity cost in small quantities it is totaly to mutch. Nice videos BarbroSweden
scott...this looks absolutely amazing. totally gonna try this one out.