This month, we’re bringing you exclusive content from our archive of members only website videos, featuring step-by-step instructions and ingredients for classic Cook’s Illustrated recipes!
As a substitute for the traditional whole pig, we opt for easy-to-find pork butt (over pork belly or a pork belly–wrapped pork loin) since it cooked up evenly and offered the right balance of meat and fatty richness.
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Not liking these new videos. Especially when the narration isn't correct with what is being shown.
"Stepy"
Never got the meaning of that term till I watched this video.
America's Test Kitchen cooking videos offer two other porchetta recipes. They admit that these recipes are not traditional, but instead more easily accessible, convenient and doable. It's hard to go wrong with any pork roast (as long as you don't overcook it), and ATK is really good at coming up with tasty recipes. Maybe not quite traditional, but as close to it and favorable as convenience and practicality allow.
Traditional Italian porchetta comes in 2 forms, either a whole mostly boned skin-on pig (LOTS of meat and LOTS of work) or a whole skin-on pork belly with the loin attached (not as much meat, not as much work, but still very time consuming). Both ways are some of the best eating you could ever hope to enjoy. Juicy well-seasoned slices of roasted pork with crispy skin, most often served between thickly sliced fresh bread drizzled with the roasted pork's juices.
The seasoning mix is the same though for either style, just a whole lot more for the whole hog, and with the idea that too much seasoning is probably not enough. For the seasoning, Fennel, Rosemary, GARLIC, Olive Oil, Salt, and Pepper are pretty standard, but from there, many other flavorings are often added. These can include Wine, Raisins, Parsley, Sage, Oregano, Citrus Zest, Pine Nuts, Mortadella, and Prosciutto.
190? Jesus. Talk about way overdone.
AHAHAHAHAHAHAHA
The backing soda is used on skin to make it crispy.
He didn't have a skin on but still used the backing soda.
It's clear that he did not know what he was doing.
He just copied a recipe but didn't even do that right….
That is not how you make porchetta
Great job, Andrew – just the facts, no song and dance! 😉
Wow. I'm loving this new series "ATK: Taking the Joy out of Cooking". Oy. Are the producers going through a breakup?
"…cut with the grain…" Proceeds to cut against the grain…This Channel…SMH.
Finally someone covers the meat with foil! It will never be juicy if that's not done.
190 internal temp? What are you making, leather?
I had porchetta by a street vendor outside of Rome
Nothing more sublime 😍
why did you remove the fat cap?
The title made this click-bait. This is NOT Porchetta.
Would really like to be able to print the recipes you are now presenting. Why the change?
Where is this fat cap that you speak of? This isn't porchetta…. maybe porchetta inspired, but this is not porchetta. And why would I bake something in a roasting pan and discard the juices and the fond and then slap tinfoil on top of it so the tinfoil can stick and bake onto the pan? Why would I do that to myself? And this video reminds me of the monotone food production videos I had to watch when ai was working at McDonalds in 1994. Except they were a little more interesting.
His last name looks like a Korean side dish. That's all.
Very nice job young man, looks delicious, although when you said discard the juices, i hope you just poured it in a bowl to save. I would fry potatoes in the those juices in an iron skillet , delicious.
Now that is old school! I should know I was trained by old school chefs in the early 70s. The art of preparing food is diminishing, thanks for sharing.
This is just is NOT acceptable!I've been a fan of ATK since it started on PBS and this has nothing to do with it! Who the heck is talking? Why ought I to believe him? This format has no personality, it's just people we don't know reading recipes If there is a problem with having the old format (ie. you can't get Bridget or Dan or Someone to do it) let us know! Otherwise I'll just go over to BA as they are now the best!
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1:00 "being careful not to cut into the meat".. Video shows a man cutting into the meat
It sounds good, but that is NOT porchetta!
miss having the people on.
Last year's episode with Bridget and Dan does a better job differentiating these roasts from actual porchetta. They also address the lack of skin. Still, this is a nice, super easy recipe.
how's this a porchetta?
This was not the ATK that I know? Who was the man who was speaking? Andrew? Ed? Brian? Android? Puleeze…..bring back the ATK presenters!
I've never been a fan of porchetta, but this looks great. Too much fennel for me though I do like the flavor. I live anise so…. thank you for a terrific recipe.
In my local supermarket the size of garlic cloves can vary widely, from as big as a pecan to small slivers. When directions say "x number of garlic cloves" I'm not sure what size a standard clove is. Is there a measurement that chefs use? For example, "a single clove weighs x number of grams." Such information would help a lot, as I could use the right amount of garlic the recipe calls for.
"Discard the liquid in the pan"?!?!?
seems to have neglected their own instruction to get a roast with "substantial " fat cap
This isn't porchetta. It seems like a nice way to roast pork shoulder but porchetta is defined by the cuts used. Pork belly with crispy skin is a fundamental part of dish. This is like dry rubbing a bone in shoulder and calling it St Louis Style ribs.
This is a nice pork roast, but has absolutely nothing to do with Porchetta. No melting belly fat, No crunchy skin…just a piece of pork roasted using the same spices.
What does the baking soda do? Why is the foil shining side out, since that bounces the heat off? I would think you would use the dull side of the foil, since that allows the heat in.
How boring! Please go back to the former format. I want to see Briget or Julia telling us about the recipe. Telling us why the foil is put in the already dirty roasting pan. Not at all happy with this boring style.🤔🤨
Oh my goodness I'm going to make this for next weekend thank you for the recipe
So much Fennel! That roast Porchetta looks amazing, but personally I can't stand fennel, the flavor is so strong. I bet roasted coriander would be a great switch-out for anyone out there that feels the same way!
Not liking the new format. Just seem impersonal. Will come back when you have hosts again. Only here for Dan now…..assuming you keep his format the same.
Isn’t Porchetta typically made with skin on pork belly with loon attached. Basically a whole side.