Porchetta Your Friends Won’t Believe You Cooked
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- Опубликовано: 2 фев 2024
- Thanks to Made In for sponsoring this episode! You can use my link to save 10% off on your first order over $100 - madein.cc/0224-andycooks
I love porchetta and it’s a great dish to serve when you have friends or family over, but it can be tricky and time consuming to cook. Today I’m going to walk you through how to make a great porchetta with juicy pork and crispy crackling, served with polenta and gremolata. Enjoy!
RECIPES
Porchetta: www.andy-cooks.com/blogs/reci...
Polenta:www.andy-cooks.com/blogs/reci...
Gremolata:www.andy-cooks.com/blogs/reci...
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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
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Wrong place!!!!!!
u did a good job but u have to learn a little italian is not hard :(
I was always asking myself, how in the hell did the italians shoot the bones out of a pig? On markets in Italy it looks like a complete pig without bones.
I was going to buy the Made In Saute Pan but it doesn't ship to an Australian address.
Props for showing pots and pans that were clearly used in that segment.
"It's really important that we keep this noice and toight". YES, CHEF! 😊
If it's not tight, it's not right - Shwrma Man
Gold
“Yesh yesh. Put that one in the schkin box. Save me from myself!”
"Toite! Toite toite toite!" - Jake Peralta
@@Sufferingzify the irony is Shwarma Man wouldn't use pork. Must prozekt the kulture!
Dude, you are THE mood. Positive, professional, easy going and just such a pleasant vibe to be around. Thank you for your vids
We served this in a pub i worked as a chef......served it as a part of sunday roast...loved making this! we also prepped it the day before you cook it and dry it out with a little salt rubbed in ! works and still keeps the skin dry and meat moist!
Great dish for a Sunday roast!
@@andy_cooks Perfect!
Andy, this is excellent. As someone from center Italy where this is from, there is no need to be too dogmatic about the herbs - depending on the town, you have people preferring fennel (like we do) while others focus on rosemary. I have been told there are towns that even use amarena cherry or almonds (this would make many of my friends recoil, BTW). Salt, pepper and garlic are a must.
One thing I wish to point out - to exalt everything, we often add liver or spleen pieces ("fegatelli") cooked together with the herbs. They balance well the meat texture.
This is often a street food, with a "porchettaro" seller found in strategic corners. I always try to get some when I visit the old country.
Nice Job chef! ❤ As an Italian I can just say that Polenta and porchetta is a kind of unusual match. This is because Polenta is a traditional Northern dish, while porchetta is very popular in center Italy. Usually porchetta is served with an orange and fennel salad and some toasted bread.
I thought so as well after living for many years in the North of Italy. However, I thought it could be a nice combo for winter.
Sounds tasty
shhhh let him cook lol
@@whatshappenedhere1784they're being perfectly nice about it tho why are you being an ass
@@whatshappenedhere1784 No, its only obligatory with Gordon Ramsey
I love roasting pork. You can’t beat it. The flavours, and the crackling are amazing. Even a nice shoulder of pork is very delicious. Cheers chef, another excellent roast. 👍♥👍🇬🇧
I've always wanted to cook this at home and I've watched many online clips but never really felt confident. This video of yours has ticked all the boxes. Great level of detail and full explanations in a laid back and relaxing style. You are an amazing teacher. Thank you for putting this together.
Amazing job Andy, in Italy the most regular way to have it is cold in sandwiches, I've got memories of walking around Perugia in Umbria where they absolutely love this eating sandwiches with beers. Amazing.
Momma always made for the holidays, momma would add potatoes to another tray and place the Porchetta on a rack on top and the juice from the roast would cook the potatoes. Yummy
For some reason, I read your comment in Forrest Gump's voice.
Hi Andy,
What a great video. I made it right away, I used my BBQ instead off the oven and it turned out fantastic. The crackeling is amazing.
Thank you!
Greetings from the Netherlands.
It’s awesome that you’re so down to earth explaining all these tips and your cheffy behaviours 😅
I loved your little dance with that first crunch
Thanks CHEF! Respect for the care you put into each dish!
thank you!
@@andy_cooks So excited you replied and then I realized I wasn't subscribed so I fixed that thanks! :) 🌲
I do the exact same to mine, same size, bout 6kg, but I put a light sprinkling of bread crumbs n white wine inside, sometimes a little truffle oil inside, then spin it over charcoals bout 3hrs, absolutely delush, so good 👌👌👌
I have watched hundreds of Andys vids but jesus christ this is epic. He is the best channel on youtube for cooking by a mile. EPIC MATE UNREAL
This has honestly been my go to meal for a while now, even a small amount feeds loads of people, it looks delicious and it's honestly easier than you think to do, highly recommend it. (Also can stick a tray under it to collect some fat and roast potatoes in it during the final hour or so of the cook 👌 or get a small piece of pork belly for a side dish with your Christmas dinner. (Left overs make brilliant sandwich fillers as well)
OMG.... I am drooling. What a marvelous thing.
Also my pork skin scoring trick is a Stanley knife with the brake away blades when it dulls snap it off and keep going
Yeah, Stanley knife is the way to go.
Andy, you’re simply the best kitchen teacher out there! Thanks!❤️
Once again congratulations from Italy (I live not far from Ariccia, where real porchetta comes from). And thank you for pronouncing "ch" in Porchetta correctly!!!
I'm so glad I came across this video. I purchased some pork belly which was already cut in to thick strips. I adjusted the ports of the herbs/seasonings and rolled my thick strips, baked and made "porchettini" hahah! It. was. outstanding! I'm making it again today for some friends!
Loving the detail with your butchery, those little tips about keeping it square make a massive difference when you tie it up
My Mom used to get suet to roll all around her roasts so they wouldn't shrink while cooking. The suet also added flavor to the roast. I love how "everything old is new again"- LOL.
Not a native english speaker here. What is a Suet?
@@NPC.Memasak It's actually "the hard white fat on the kidneys & loins of cattle, sheep, & other animals." Mom used to ask the butcher for a piece of it & then tied it onto the roast the way Andy did with the pork.
@@dee_dee_place ah, i see. thank you for the explanation!
so it was just a hard hunk of fat tied to the roast to protect the meat from what I'm assuming is baking (older woman so older stove without convection)? Was thinking you might mean caul fat but thats more something you'd wrap around delicate things to keep them together as its like a fatty net @@dee_dee_place
@@richmondvand147
Caul fat is actually a thin membrane.
Suet is actually fat. My Mom & I used a suet that was ~1/2" thick & you could request the length to be equal to that of the roast, so it covered the entire roast. It is similar in texture to the fat you would find on the side of a thick steak. You would wrap it & tie it exactly like Andy did with the pork loin. It was used mostly to prevent shrinkage because the roast, itself, was cut quite lean (most of the natural fat was removed). I hope that makes sense. Mom used both a gas & a regular electric oven to make her roasts. She'd be 101 this year, & I'm 65, so I'm an old gal also- LOL.
That was stunning! I'be been so wanting to do this for ages now, and this breakdown really helps!
My mouth is watering. This looks divine.
Love that crunch!!!
Love it. And yes that cut can be difficult to find. Anyway, I love to nerd out about stuff, but at the end of the day that looks amazing.
Awesome stuff Andy love your work
Thanks AC, now I can get the skin super crispy. High for a while, touch at the end. Love it.
Excellent video and great technique. Looks so good!
Looks absolutely amazing. 😋
Soo good looking. That crunch❣
Well done chef, love your work
Thanks! I made this recipe this weekend, and it was a hit!
love your stuff man, keep doing your thing😮💨
Omg, I love this. Watching this happen made me so happy
Awesome and calming video!
I’ll definately try this. Thanks heaps Chef!
Looks amazing chef!
What a beautiful piece of cooking!
I love this dish. So good
Thank You Andy.
Porchetta BINGO!!!! Loved playing BINGO for Porchetta at the Beef n Bird in Sudbury.
Looks great Chef!! Another very interesting video and with great tips and explanations. 👍
Glad you enjoyed it
Wow congrats excellently prepared! This comes originally from the surroundings of Rome, from Ariccia, we use to eat porchetta cold (it is so good even cold) in the weekend withe friends, with some traditional bread named "casareccio" and some delicious wine from the Castelli Romani soooo good
I had one with dried fruit smashes up as filling. Was fantastic with sweet bit with pork.
FINALLY! Been asking for this for ages chef
this sound and look ridiculously good. thank you for the inspiration chef!
Awesome video. Thanks pop
Hey Chef Andy,
I really like doing porchetta on a regular basis, 'cause this is something of the rare things, the whole family can appreciate and no one's complaining at all...
😂
I use to cook the fennel seeds and the garlic cloves in a little white wine, instead of parsley, I use a bunch of sage,
what even makes that beautiful dish even better imho...
Wow, sounds great!
Appreciate the inspiration! 🤤👍
WOW….. my favourite so far…. simply stunning and unbelievably delicious….WOW!!!
Hi Andy, first of all love your channel, your recipes, and your personality. But yes there is lemon in the filling. They just use the juice instead of the zest. I've used the zest with the juice and i really like it.😊
Nice mate. Love it.
My mouth is watering!
Yum I love it.
This looks incredible, I really want to try making it.
🤩 perfect!!!
You can bother with imprecise times.... OR... invest in a basic oven thermometer, you already know it needs to be 75C, set the thermometer to beep at 73C and you are golden.
It will carry over cooking a bit after you take it out of the oven.
I wanna try this on my smoker! Looks amazing!
Yes Chef! Andy, Legend! Wow that looked amazing and delicious! Thanks for sharing! Peace and ❤ to you and all of the team
Thanks mate!
Excellent cooking chef.
Beautiful, that crunch is everything. I can taste it from West Coast USA 😊
Troppo bravo!
Yes yes chef you made it, I make a couple different ones with different fillings, but the herb mix of rosemarry,tyme,parsley,basil,garlic,lemon,chilli,I also use the tops of freash fennel with a white wine is my favorite
I really appreciate the different filling mixes used by the chefs. I get so tired of the same old, same old, & I'm not very creative so, I wouldn't have come up with these myself.
I'll keep the white wine in mind the next time I make a filling. Thanks for the suggestion.
@@dee_dee_place I leave the meat open flat with the wine in it in the fridge for a few hours like 3ish then roll it up
Another filling I do is using the herbs as stated but add prosciutto,gorganzola cheese,and use a chilli infuassed oil in place of olive oli
@@anthonygm85 Wow, those suggestions sound wonderful. Thanks.
Looks lovely. I’m an Aussie so I have to have gravy and apple sauce even for a sandwich. As a roast I need the roast veggies potatoes, pumpkin, carrots and sides cauliflower and white sauce. ❤ I don’t get no salt on the crackle, I have to have salt on the crackle.
Great chef, well done
Nz proud 👍
You are the only chef on RUclips that makes me smile while he cooks, absolute legend
thats looks so nice !
Amazing Chef
🎉Cheerios ,Andy u're by far the very best & lovely chef ever
Outstanding. Cheers from Ottawa, Canada🍁
will go on my to do list, thank you
I love 5 Clad Stainless steel pots pans and trays. Made In look great
That looks delicious!😊❤🔥🔥
Oh man, knocked it out of the park!!!👍
Thank you!
Gorgeous studio, love the minimalism.
Thx Andy, been wanting you to do this dish for a longtime. 😊
i hope you enjoyed it!
Hey Andy, that looks delicious! The only thing is that porchetta is a dish from Rome and they would NEVER accompany it with polenta which is a dish from Northern Italy. Romans tease us from Milan by calling us "polentoni" (people eating polenta)! 😅
La porchetta é super veneta che vai a dir!
@@radeghast6581Ahem. E di Roma!
Ma il migliore e Abruzzese!
@@A_DRcibo tipico veneto dal novecento! Si mangia sempre con un sacco di polenta
Wow! heaven on a plate 😋😋
your videos are so therapeutic
Great colour on the crackling, moist meat and good explanations. Hate it when youtube people talk about something being crunchy when it obviously isn't. I think you even underplayed how good you actually made that crackling at some parts. And it is done on a home oven which is insane. I think the only thing you could do is to separate the crackling from the meat so it doesn't get soggy. Absolutely good job, well done.
well his "home" oven being what I assume a pretty high end one that the majority of people probably dont have lol. But yeah on a non-commercial oven
@@richmondvand147 Well, I didn't mention it, but I come from a family of cooks. Getting that kind of an even colour isn't just up to the oven alone. And even if that is a better than average oven You still have to know how to use it.
That looks Amazing 🤩 ❤️👏🏻🙌🏻✌🏻
That looks so yummy! Thank you! ❤
thanks for watching
Wow, I can smell it in Canada. I’m going to make this for my family next holiday gathering.
Yum Andy, looks so delicious!❤
Thank you!
I love your back to basics cooking. You and Chef Jean Pierre are the best of today's shows. Love what you do. Keep going Chef! What sauce do you recommend with the porchetta if one was to do one?
Ketchup lol. Kidding, it's gotta be a pork gravy with cider
I like gremolata or salsa verde with it
@@andy_cooks . Okay I trust you chef. But I would of expected something sweet as pork and sweetness go great together. As you can guess I am going to try to make one myself and see how it goes. THX!
Chimichurri might go well too with that earthy acidic note maybe tone down the heat @@andy_cooks
That look of pure joy when you took that first crunchy bite of the skin, lol
Looks really nice. I know its not authentic but I do, garlic, shallots, Granny Smith apple, sage for my stuffing and salt and pepper on the meat.
I just got your cookbook delivered! I AM SO CHUFFED! I can't wait to start cooking.
Born and growing up in Yorkshire for my first 28 years I appreciate your use of Chuffed - Since moving to the States in the early 80's I don't hear this great word anymore🙂
@richardgagg8588 hahaha both my parents emigrated from Dumbarton Scotland. I have a conflict of language...especially living in Texas.
Very nice bro! I at least double the amount of herbs, if not triple, and I add dried morels in it, the flavour goes up a level I think! Keep up the nice work!
I love how even Andy is surprised at that crunch! Well done
Well done Andy
I really enjoyed this video. New subscriber.. watched your shorts. But, THIS.. is an education. It's like watching Julia Child years ago. Not a tournament, cook off, game, just showing you how to do it. Thanks Chef!! 😊 I apologize that us Americans don't know the metric system. I was never taught in school?
Made my mouth water… 😮
My mouth is just watering right now Chef,,,😂😂😂
Hi Andy. Another great recipe on a great channel. Thanks. Any chance of doing a home cook hack Porchetta, using boneless shoulder for example?
Deff next dish I wanna make
Great job 👍 one my favorite food 😋😋😋🇵🇭🙏
Wow! Ive never had luck with pork crackle, thanks for these tips
I love this dich !!!! Aspacialy with some pineapple bits in the meat typically Italian idea to put pineapple on and in every thing 😃👌