This is my family's favorite Porchetta recipe
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- Опубликовано: 3 авг 2024
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RECIPE: pitmasterx.com/recipe/122/por...
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0:00 - intro
0:47 - selecting pork belly meat
1:17 - making a fresh herb seasoning
2:39 - secret to crispy pork skin
4:30 - butterfly pork meat
4:50 - seasoning the meat
5:15 - rolling up porchetta
7:00 - firing up napoleon BBQ
7:29 - crispen up the pork skin
9:34 - cooking the pork meat
11:00 - end result
11:-34 - slicing the porchetta
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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk porchetta traditional porchetta recipe porcheta italian porchetta bbq pork belly recipe smoked bbq pork bbq recipe pork belly tutorial video authenthic porchetta bbq recipes free recipe barbecue crispy pork belly chicharrones recipe juicy pork This is my families favorite porchetta recipe
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Thank you so much for watching see you on the next video! 
Хобби
Will have to try!! Missing seeing you both eat! Thanks for sharing
Being Italian, I was eating Porchetta before I could walk according to my Parents. Lol
Looks Stellar!
I love how you experiment with different flavors and ingredients. Your creativity knows no bounds
I like to cut it open like a butterfly...more surface for the herbs, and it looks very beautiful when you cut it open.
I love that grill. When my Weber dies, I'll be looking at this one. Love the smoking tray and rear burner.
This is ooh so delicious 😋
Thanks, Roel!
Amazing cooking 👍👍🥩 I like your videos ❤❤❤
Porchetta one of the favorites here
To be clear: herbals, not spices.
Spices are from seeds, herbals are from leaves.
Tasty.
I don’t like fennel, but that looks amazing! 🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯
🙋 Hey Pitmasterx !!! Great good job !!! I like it 😍🍻😘
🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹
Hey roel, been watching your videos for a few years now. Have a request, can you do a pork belly burnt ends video on a gas grill.
Very simple way, and with pork belly you can’t go wrong. So good for beginners. Still true porchetta should have some filling with pork tenderloin or minced meet stuff. And should rather not go up to pulled pork 90 degrees. Cooking should stop around 70sh. It gives then better results for cold serving. Still thanks for the movie. 😊
I am going to try that on my Kamado with the rotisserie
for those who wants a manual rotisserie get the ROTO Q 360 but it would be a small porchetta 😁
Hahaha, you have your funny hat on again.😂
Man man man....die korst snijden doet gewoon pijn aan mijn oren😊❤🤪🙏😋👌🏼🔥🔥🔥
Definitely going to be making this in the next week
Will you be doing it on that grill? In the UK It would cost me $4191.96 for that bad boy. I'm wondering if I could do It on my Cyprus spit.
@@_Daio_ no I’m gonna give it a go with my Masterbuilt 850 gravity smoker with the rotisserie attachment I’m sure I’ll be able to get close his grill is awesome but probably 3-4 K in the USA
@@johndantonio3277 Cool, I got a Pit Boss Navigator 850 pellet grill, but It doesn't take a rotisserie attachment, I did find another video of a guy doing it on a Cyprus spit type BBQ, and I do have one of those, So I'll give it a go on that.
@@johndantonio3277 Not sure If I can post a link, but If you're interested. ruclips.net/video/3Vgke8pvq9w/видео.html
I BBQ'd a pork belly not long ago low and slow with some hickory smoke then finished in a hot oven. I did a small cross hatching on the skin and did a 8 hr dry brine with kosher salt and a little slam ya mama on the bottom. It was fabulous, crispy skin and juicy tender in the middle. Reminded me of baby back ribs...
I'm gonna have to try that. What temp you aiming for in the bbq?
@@CptVein 275°f
If I was to cook a ribeye steak dinner with a baked potato and shrimp, i still wouldn't come close to eating good as Ava😂
You had me all the way until the rotisserie and back burner…. not an everyday piece of equipment for this everyone recipe 🤨
Looks damn delicious too! I challenge you to do the same but on a Weber, then you will be doing an everyday recipe. 😊
@MrAbletospeak because Weber’s are one of the most popular everyday BBQ’s that people own, however it could be on any regular BBQ to be honest. Sadly I notice a trend with successful you tubers, they start off connecting with the public by using more affordable equipment, then as success quite rightfully storms into their lives, they upgrade their kit for their needs but regrettably this creates a disconnect with their viewers. This was my main point! 😜
It does look good, but can you make It on a grill that costs less than 3.5k? I don't call that affordable.
If you can bbq you can make it everywhere even without a bbq
🙂😋
Spices or herbs?😜
Hi Roel, kan ik zonder rotiserie het zelfde resultaat krijgen op een kamado?
ja
Heey Roel. Ik mis de link in de beschrijving naar dat rode apparaat om gaatjes in de huid te prikken...
gefixt!
I would love to say that is doable for regular people, but it just isn't. Most regular people here in Canada are pondering parking lot gravel as the alternative to eating meat right now. a 4 pack of chicken breasts is close to 20 dollars. Pork is like 7+ dollars a pound and beef is pushing 10
Por ket ta. I been saying por shet ta Thank you. Ugg. Edits. Auto text
Hi 😅
Something must be getting lost in translation. Or maybe It just shouldn't have been translated. That outro...
Could've hit the skin with a torch!
What?
Are you sure it’s thyme it looks a lot like oregano 😂
That is what I was wondering as well. There are a lot of thyme varieties, but "common thyme" or T.Vulgaris (the one which grows most in the Mediterranean) looks like the store bought one he showed.
The fresh grown one he showed looks more like english thyme or lemon thyme, both of which have a slightly different scent/flavor.
First
Why do chefs always make that silly noise at the end of cooking something Mmmmmmmmmmmmmmm!