Dan shows Bridget how to make the ultimate Porchetta, an Italian classic.
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I have stop watching at night as I go to bed really hungry. Wow this looks good.
What if, once you split it each piece is 4lbs instead of 3? Cooking time change?
What was the point in using the twine? They weren't stuffing it with anything.
DYING to make this. Before I do, I seek help with limited oven functionality. If I turn my oven over 400, it smokes and makes the kitchen feel like a kiln. I'm pretty sure it can't even get to 500, much less hold it. Anyone have a workaround to recommend? Perhaps pan sear on all sides? I do have a propane Weber that does get to 500 and more, but the heat seems to be very uneven. Suggestions appreciated.
But you've taken the crackling off!!!!!!
180? Pork is cooked at 145 wtf
That's a nice twist, but no skin
NO CRACKLING SKIN NO PORCHETTA.
ATK should name this PORKetta.
Anybody know what kind of "THYME" that is? It's a broad soft leaf version? Lemon free never seen a version with true leaves as opposed to smaller tighter hardier spindles of leaves.
The americans always destroy the european kitchen. (pizza, pasta, schnitzel and now porchetta) They can't cook only BBQ
The rest is bullshit.
Why call it porchetta? It is flavored similarly, but that seasoning can go on pork loin, too. That is not porchetta, either. The crispy skin from the belly or even from the whole pig is missing. I’m sure it’s flavorful but call it something else. If this was served in a restaurant as porchetta, I would be disappointed.
That's one way to do it!
I tend to do while hog porchettas!! Lol
a good pork rost but please from a roman ,don't call it porchetta, porchetta is another thing. especially because you removed the skin. it's like and apple pie without pie
Nice roast but not porchetta
Sous vide it first overnight then brown it. Skip the string all together.
This is a interesting version of porchetta. Those of us in the "bbq" world normally use pork belly. It's really nice to have a optional cut. And yes I know the street vendors in Rome do entire hogs so most f the pig can be used. I very much enjoyed the rub Dan made. And most folks I know do this on a Rotisserie, very easy. Everyone have a great day 🌤.
A porchetta this is not…no cracking, not rolled with stuffing. What the hell is this? A roast pork shoulder?
Six hours – four hours, what's the difference?
👍
That's not thyme that's oregano!
All I needed to see was porchetta
This looks really good. I learned to make porchetta from my father in law, who learned it from his father who came to the US from Italy in the 1930s. His recipe also used the fennel fronds inside.
One "extra treat" I invented, that I will share with you all. Slice a fresh fennel bulb and an onion. Saute til caramelized, neatly an hour. Cool, then puree in a food processor. Add salt, pepper, a couple TBSP of good mayonnaise and a TBSP of coarse ground mustard. You will have a condiment to die for as a spread on your porches, setved on a white hard roll.
This isn’t a porchetta.
So, if you have a small refrigerator, do you still store pork unwrapped in the refrigerator with all the other food?
Is this a joke?
Can you use pork belly?
I will be making this recipe but will it will be pulled pork for my birthday party… Thank you😍
I don't think my oven goes up to 500 degrees.
Even Jews, muslims, and vegans said DAMN! when they cut that roast.
Why would you even make this without the skin? The fat cap is not the same. I'm sure it is very good, but gotta have the skin
I cooked this the first time as they said and it was great. The second time I had a pork lion that had been in the freezer for a while and needed to be cooked so I went with it, of course it turned out dry. I had a little extra of the seasoning mixture so I put it in the freezer.
So, today I felt like some baby back ribs, but when I went to buy BBQ sauce at the store I remembered the mixture in my freezer, it was nothing short of freakin amazing; I had to kiss myself like James Brown.