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HOW TO MAKE PORCHETTA – Pork Roast Crispy Skin Recipe

Byamazingfoodstv


PORCHETTA RECIPE – Amazing Italian flavors and a crispy roasted pork belly. What more could you wish for? Give this recipe a try! You will love it!!!

This is where I order my meat –

Total cooking time: 5 hours 10 minutes
Preparation time 1 hours 00 minutes
Cooking time 4 hours 10 minutes

Suggested tools USA:
Trussing Needle kit –
Kettle grill rotisserie –

Suggested tools GER:
Needle –
Kettle rotisserie –

Ingredients:
Porchetta cut of pork 4kg
Thyme – 1/2 cup fine chopped
Rosemary – 1/2 cup fine chopped
Sage – 1/2 cup fine chopped
Lemon zest – 2 lemons
Salt – 1/4 cup
Black Pepper 1/8 cup
Vennel powder 3 tablespoons
Garlic – 8 cloves

How To:
05h10m – Chop all the fresh ingredients and zest the lemon
05h00m – Cut the skin and butterfly the pork mid section
04h50m – Stuff the pork mid section with the spices and wrap it in the skin. Sow the pork skin up
04h40m – Start up your barbecue and set it to indirect heat 150C / 300F
04h10m – Place the porchetta in the spit and on the barbecue let it cook for 3 hours
01h10m – Turn on the back burner, low heat. let it rotate for another hour while cleaning up the skin
00h10m – Let the prochetta rest for at least 10 minutes
00h00m – Enjoy the feast!!!!!

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Music courtesy of Audio network
Royalty free music
Title: It’s a dangerous Game 3
Artist: Jake Field

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45 Comments

  3. 👍💯Comunque la porchetta buona la fanno in Abruzzo…nel teramano a Campli dove ogni hanno c'è una sagra della porchetta italica….cotta lentamente per 6 ore abbondanti come si deve con il forno a legna…. con una crosta che è eccezionale….altro che porchetta di Ariccia che per carità… sarà buona per chi non conosce come si fa la vera porchetta. Tra l'altro la porchetta di Ariccia ha troppi odori che nascondono il sapore del maiale…e alcuni ci mettono dentro anche il fegato di maiale… praticamente la rovinano….. comunque like positivo 👍…. Vedetevi nel link sottostante come si fa la vera porchetta.. Panini a 3,50 euro.
    https://youtu.be/wWAFzmmgKY4

  12. I have made this once…but used what I had on hand…a pork belly and a seperate tenderloin. Who ever butchered the pork belly did a number on it and there were several unfortunate cuts all the way through which made for a rather ugly finished product, but oh man it tasted incredible. I will definitely be doing this again. I did my first one in the oven, but definitely want to do one rotisserie on my Weber Kettle…my mouth is watering just thinking about my next effort!!!!

  21. Wel slim om de huid los te maken en zo alles terug strak bij elkaar te rollen.
    Wel jammer dat je geen vulling gebruikt hebt en normaal wordt de huid 'gescored' of ingesneden, maar dan zit het nog wel aan de rest van het vlees vast.
    Ben zelf groot fan van het porchetta recept van Jake en Elle van MKR 2020.
    Maar het lijkt me nog wel eens wat om het op de bbq aan het spit te proberen voor meer gelijkmatige garing en met idd een pan er onder om het vet op te vangen en zo nog knapperigere huid te krijgen. Das lastiger in de oven.

  36. I love pork from my childhood….and this one is I can't explain, its so looking delicious….. by the way I had never eaten PORCHETTA……but if I,,,, then I'll forget everything to eat this one ……..
    can u pls provide the ingredients that you had used in it.

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