HOW TO MAKE PORCHETTA - Pork Roast Crispy Skin Recipe
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- Опубліковано 6 лют 2025
- 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 - www.beefensteak...
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 - amzn.to/2eH3hS1
Kettle grill rotisserie - amzn.to/2dyF1UA
Suggested tools GER:
Needle - www.vuurenrook....
Kettle rotisserie - amzn.to/2eGApIl
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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Title: It's a dangerous Game 3
Artist: Jake Field
This is just great!!! Often when I watch a video of an italian recipe i'm disappointed about the ingredients and the cooking process, not this time! You did a great job
Thanks Valerio.. its always a bit tricky making a video on traditional Italian recipes hahahah.
Made this just now with pork shoulder instead of belly. Everything else same. It was one of our more amazing results. OUTSTANDING?! Great for a crowd. Thinking Christmas for it again.
OMG.... This is truly a work of art!! This is old world butcher shop techniques right here, and a simply stunning presentation. Have no idea where I could find a cut of pork like this. I would love to make this.
Rebecca, any decent Butcher (traditional) will order in the meat for you. They will also strip off the skin and butterfly the meat if you ask them exactly how you want it done. When I tried this, I did it myself, it's all part of the learning curve, make sure your knife is sharp though.
The meat I purchased worked out at £6.50 per kilo, belly pork is one of the cheapest cuts of pork which is why this recipe is so great!.
@pitmasterx I still think, all these years later, that this is one of your best videos.
Absolutely Brilliant! Why isn’t this at the top of the search for rotisserie porchetta?!
Wow. That looks delicious. I love to cook, but have never attempted this. Going to make it soon!
till i try this, my life will never be perfect.
+YoSeb Choi hahahah... that's right
Exactly
Ha ha 😂😛
😅😅😅
Yeah! it looks pretty good! very good skill! I've never heard about the lemon before, but I, for one, don't think it's a bad idea! I will try it! If I can say a word I suggest to envelope all the meat in the skin, just in order to keep the juice in and, at the end, have the meat less dry and more tasteful ! ...one last thing... PLEASE!... it's written PORCHETTA but it's read PORKETTA!
9 AM and I am drooling. YUM!
+hurdman sorry.. keeps your mind occupied all day 😄👍
Wow that looks fantastic...nice technique
Looks great. The tiny details make all the difference.
I'm a Muslim and i totally enjoyed this video! It's too bad i can never taste porchetta! 😩 God is always watching.
Hi Tom, I go some delicious beef ribs for you.. I know you will love those!
Sorry to break this to you; no such thing as father christmas, the tooth fairy, or God - but on the positive side that means you can try this great pork, enjoy! :)
God doesn’t demand we follow traditions of men. He is not impressed with repetition, your clothing, or what you digest then poop out.
You can make a beef version , there is a cope of video on it
Give it a rest.
i have never seen it done like that as far as taking the skin off first... very nice job.
+Mr JackBurton Thanks man... it's the best way to do it in my opinion
Holly Molly THAT LOOKS FANTASTIC!!!!!!!!! It's very interesting to see how you prepare the meat then it's up to everyone to season it to taste (chili chili chili for me 😈). MERCI
+Renée-Lise COURTOIS Thanks Renee👍👍👍
wow, een stokoude video van Roel... ik wist niet dat je al zo lang bezig was, prima video ! heb nu honger :)
The master strikes again...awesome!
Thanks Kurt ... and yes I did :D
Bellisimo!, However on a regular fire grill or oven i don't think i would have the same effect some im not sure if i should give it a try.
WowWOwWOW that looks delicious 😋
That looks Superlicious Roel! Rock On Pitmaster X!
+The Root Boy Cooks ! Thanks Sal!!
best looking porchetta i ever saw
+Norml B Thanks B 👍
you need to watch this! ua-cam.com/video/o5qJ3MAPxS8/v-deo.html
It's already making my mouth watery Well done AWESOME VIDEO
This recipe is really good Joseph.. give it a try!
A Xmas dinner?
Forget it!
I'm doing this on my birthday!
Oh yes!
Porcheta, potatoes and wine.
Hahahah that is Epic Anel Olivardia !!!
AWESOME video!!
This is beautiful!
That looks absolutely delicious.
+Pat andDerry Thanks Pat 👍
Done it again for dinner today probably the best Porchetta in the World😂👍
Love this video! We ate Porchetta sandwiches in Rome and love making it at home!🥰
I've never seen anything like that! It's amazing! I will dream of having it one day. Thanks!
Thanks Terry.. make sure that dream turns in to reality... you will love it
Look on Google for pre-made prochetta, you only have to cook it.
This porchetta looks absolutly amazing. One of the sexiest pieces of meat I have seen on your channel! Big thumbs up!!!!
+Sascha Piel down right sexy...hahahah
Oh, gosh...I am drooling !!!
Bravo,BRAVO!!!!,Great job
everything looks very tasty!!! 😍😍
Roel, that's THE best porchetta I've seen, not just on UA-cam but EVER! Fanfreakingtastic! That crunch and the succulent fatty meat....YUMBO!
+TheWolfePit hahah thanks bro..glad you liked it... it was really tasty
@@PITMASTERX
If you want to make the real Italian porchetta check this video
ua-cam.com/video/o5qJ3MAPxS8/v-deo.html plz let me know what u think of it 👊🏽
Watched this video about 2 months ago, today is the day I actually make one… I couldn’t sleep 😂
How did it turn out?
@@foodbyweeri it was insane! I made chimichuri, lemon and herb slaw and stuffing with it. I also put potatoes under the rotisserie for the last hour which were the best I’ve ever had! 💯 recommended doing one!
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.
I'm craving this for a while now. Thank you for this detailed DIY recipe.
If I'm cooking this on a Weber kettle, should I just increase the heat for the last part to crisp the skin?
yes.. do you have a rotisserie on your weber, because that would work best. Keep watching it... don't leave it unattended
attractive food
great job !!! And yes a little fennel powder helps with the flavour!! Saluti from Canada
Thanks Tony.. saluti hahaha
Keep up the good work brother!!! And we all know pork is the best tasting meat on the planet :)
+Tony Soprano yes we do 😉💪.. and yes I will
where are you located?
Wow it looks Amazing!👍
Thanks !!
Do you need to prep the skin by drying it out with salt like you did in your other video for roast pork belly?
This video is the reason I just bought a Napoleon 665 pro. damn that looks amazing
Never had it... But... It sure looks good!!!
+Weasna Sim 🤘😎🤘
Great video. I dont have the searing on the back of my grill. How can I get the skin crispy
Usually people use an electric torch to sear the skin to make it crunchy
Came here for this exact comment, would have though it would be asked more as these bbq aren't common.
First one I've ever seen with the back burner piece, and I've seen a lot off bbq in my time.
nog nooit zo'n lekker uitziende porchetta gezien 😱
+BBQ King mooi hé 😄
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!!!!
the best presentation!
What’s the name of that devise that turns the food?
an italian suggestion: put some potatoes in the pan you put underneath the porchetta, they will cook with the amazing taste of pork fat!
+Marco Binda Great suggestion Marco 👍😎
n-nani?
Oh yeah! And onions.
Just a whole whack of vegetables really. Carrots, beets, squashes, anything that's good roasted would also be good piled up next to it or on that sandwich! With some greens wilted in the pan you made your stuffing in! Yum!
Oh that cruch! Sweet outro song is so catchy. Hope you saves those drippings for something delicious!
+t500010000 Thanks bro.. I sure did.. nothing goes to waste
looks awesome! I am hungry now!
+Christopher Trott haha sorry for that 👍😎👍
Thanks voor je antwoord, ik heb nog 2 vragen:
1) Moet ik de porchetta eerst op zout leggen, zoals bij je crispy porkbelly, om het vocht teruit te krijgen...
2) Aangezien ik geen 'backburner' heb, is het een idee om na zo'n 3 uur wat kolen onder het rooster te leggen zodat je soort van een 'backburner' idee krijgt of de temperatuur gewoon opvoeren
Looks divine! Man, beautiful! Great stuff as always!
Thanks bro!! I'll keep going!!
Looks unbelievable
Love your videos. You do a great job of filming and presentation, and always give clear and easy to follow instructions. Two thumbs up!
thanks .. I am glad you like them
Looks delicious!
Nice done,only learn to tie a roll man!
This is way different then how my family makes it but, I bet this tastes pretty good!
okay. you made me super hungry again! love your vids!
hahah thanks Ashley
@@PITMASTERX
If you want to make the real Italian porchetta check this video
ua-cam.com/video/o5qJ3MAPxS8/v-deo.html plz let me know what u think of it 👊🏽
This looks so good. I'm drooling
+Amanda Montanez Thanks Amanda.. that's a good thing 👍😄
@@PITMASTERX
If you want to make the real Italian porchetta check this video
ua-cam.com/video/o5qJ3MAPxS8/v-deo.html plz let me know what u think of it 👊🏽
What a cool idea!
Pork look so beautiful , i love kitchen BBQ 👌
I want to see more cooks on you Napoleon bbq grill
looks wonderful :)
Beautiful! I'm going to make this dish. But please tell me the name of this fabulous grill.
+Peter Largent you will love it Peter... the grill is a Napoleon Prestige Pro 500
Looks amazing. Why take the skin off to begin with if you’re just gonna wrap it back on??
So it doesn’t get wrapped inside the roll. You need to trim the skin to fit around the completed roll.
God that looks so good and I am going to make one for myself.
+Bruce Burns Thanks Bruce .... you will love it for sure
WOW 😮 so amazing
Awesome
heavenly
I WANT TO MAKE A CHRISTMAS PORCHETTA FOR MY FAMILY THIS CHRISTMAS!!
They will love you for it!!!
Another great tutorial! Well done and that porchetta is to die for.
Thanks Marco.. glad you liked the video.. and your right .. I fell in love with my own porchetta
will give this a try tonight. Thanks for sharing!
+ToolMetrix 👍🔥👍 you will love it for sure post your pictures in my Facebook group
Looks amazing !
looks so awesome!
Thanks!!
Muy bueno, voy a intentarlo. Solo que de las hiervas me falto una, y seria bueno que las listaras con nombre en español
Romero, salvia y tomillo. Ajo y cascara de limon rallada.
That was an amazing cook Roel.
Thanks Chris... it tatsted really good as well
Sir, what grill is that
What’s the name of that grill? I need to know so I can order one. Thanks
@ 3.02
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.
I've been following your channel for a while and love all the videos and recipes. Only problem is I never know which one to cook!! Well the warmer weather is now hitting us here in UK so I've just been out and bought a great piece of pork to try this one. Its all ready in the fridge right now seasoned and tied up ready to cook tomorrow. Ill let you know how it goes. Thanks fro a great Channel. Cheers Rich
+Peninsulakid well.. then you have selected an absolute winner... this just might be the best pork you will ever taste.💪
Well it was an absolute winner!! Sooooo tender and yet awesome cracking. Thank you very much for such a great recipe, that is so easy and for such great inspiration. Next weeks guests will be getting the bacon crusted fillet mignon. Will keep you posted on how it goes. Cheers Rich
looks juicy tasty amazing
i would take one big slice of it
+Black Eagle only one 🤔🤔🤔 😉
It's pronounced with a k! In italian C+H=K. It spells "porchetta" and it's pronounced "porketta".
Correct, it’s Porketta!! And, Why the F do you go spoiling this simple recipe with ingredients that DO NOT BELONG?? NO FENNELL SEED; NO GARLIC; NO SAGE AND NO THYME. Only salt, pepper and rosemary - that is all you use to make porchetta. Don’t go spoiling everything, (pineapple on pizza) for crying out loud!!
He got it by the end of the video.
@@alvybuffon4162 not true. Look at some video's online. Even italians use all kinds of ingredients
@@hugotendam5349 with due respect, there’s only one way to prepare and cook porchetta, just like there’s only one way to cook bolognese. Some may add their bit of inspiration, but it becomes something else - not the original. This is what I do, (Italian and studied and lived in Italy), so again (respectfully) it’s either porchetta, or something else. Cheers.
@@0xCAFEF00D also at the very beginning
That cruuuunch... 😋👍👍👍
By the way, thought you might enjoy this:
ua-cam.com/video/o5qJ3MAPxS8/v-deo.html
😎👍👍👍
Just did this. Was perfect except for mixing 1/4 a cup of salt in the mixture! The whole thing tasted like the ocean. All good except the salt content. Ditch the salt from the mixture an
3:12 The back burner. What if your grill doesn’t have one?
It’s pronounced Porketta not Porshetta, joust saying but looks great, well done!
Once a week we have Porchetta.
That looks amazing
Thanks
This needle that used to close the porchetta, of her specifications please, I live in Brazil and would like to buy, indicate a site, thank you.
It is just a leather needle. You could ask a local tailor
brilliant job thank you
+Mario Tito Thank You Mario👍
One of my favorites... you can also use fennel seeds instead of powder...
+Cremantus Thanks... yeah but I don't like the seeds until the are grind down. So I might as well use powder
Who is watching this in the quarantine 😢😢
awesome bravo man
+beerhunter Thanks hahah 😄😄
illegal to post such video, shit it looks goooooood !!! thanks !
+Ben Janse van Rensburg hahahah thanks Ben
Hey, just a question cause its bugging me off. That little red part on the final product, is it meant to be like that on a "well done" pork? Isn't pork supposed to be "well done" all the time? Thanks
+DaredeviIGR that might be the light...it's all well done
When using rosemary and thyme with any type of meat. The best tip is to bury the meat in the ground for a month or two and let the wild dogs dig it up and eat it.
I found, thanks, was in the description :)
Thank you for the recipe! I'll have to visit Italy to try authentic. I don't want to meet up a great tradition.
Damn u have come a long way
Would it work on a turbo? Thank you!
hi Joyce.. why not?
One of your best Roj, great work once again man ! stupid question, what is the salt that you use called... I have never seen flakey salt like that here in Califonia... or maybe Im not looking for the right thing.... cheers brother man !
Thanks John .. thats Maldon salt. Its the salt that sits on my counter top amzn.to/2flBRny