Wow Greg, my italian heart is beating so much for this recipe. Anyway, Porchetta can be made in a thousand ways, and so become more a roast. The most popular Italian Porchetta is Porchetta di Ariccia, a very masterpiece of my country; they don't use pork loin but only pancetta, garlic, salt, black pepper and (a lot of) rosemary. Someone marinate the meat for 24 hours also with white wine and fennel (fresh or in seeds). Coocked for hours at low temperature (and maybe sometimes rehydrated with its fat) we let it rest and cool down for our most popular usage. In fact, Porchetta in Italy is served in a sandwich (not burger bun or toast bread!) sliced in thin pieces. Or, not in Rome, you can serve it in Schiacciata (or spianata), a very good Tuscan focaccia with potatoes in the dough. I've developed myself a very effective recipe of Potatoes Schiacciata, and I can give you that if you want to try a very characteristic italian sandwich! Anyway, good call man, as always!
Outstanding as usual, thanks for the work and the sharing, I cook whole pigs all the time on a cooker a friend and i designed and built. We skin the animals after we butcher and caramelize the fat during the cook. People almost fight over that same taste. Thanks again, well done.
Heeere in Indiana most people use the loin for "tenderloin" sandwiches, so it was great to see that cut put to a different purpose. The cooking technique to get the skin nice and crispy was inspiring--but since I don't have a rotisserie, I'll have to improvise. I love the ingredients you used in the stuffing, and that you pronounce porchetta properly. Great demo, Greg!
Your right I did miss read your title. Thats my bad. I wasn't rude about it or condescending. Most ppl wouldn't even admit they were wrong. Keep it up man. You are a good cook...
the skin shouldn't be "carmelly and sticky in the mouth," it should be a cracklin' crispy crunch of a crust. It's called crackling for a reason. Sticky skin isn't a good outcome for porchetta.
Oh my goodness! man that looks good. I can see why that is going to be the center of attention this Christmas Greg! just a beauty! Merry Christmas. to all of you from all of US. cheers brother
We have been enjoying an authentic recipe and this brings it full circle with the pork belly. We will add that in and maybe some pit even more for boom! Love this vid!
Oh yea, this makes an an incredible sandwich on chibatta with dipped inthe juice and some white wine vineger, red pepper and parsly and arugala as greens, bammm!
Greg,that looks awesome, gotta try it, one tip tho, an old butcher friend of mine told me to try to keep the trusses no more than 1 and a 1/2 inch apart,he said it makes for much more even cooking and do an X on the ends, its a little more time(and twine) but worth it, love this recipe , cant wait to try it, Merry Christmas!
Greg, that was PORKTASTIC! I don't normally mix savory with sweet but pork and apples are a match made in culinary heaven. I really like the festive flavor profile. I enjoyed the prep work as well. Your final product turned out amazing. The texture looked firm but juicy. Great job and a great video!
Complimenti Greg, deve essere molto buona e cotta alla perfezione!Many compliments Greg, it looks very tasty and cooked to perfection!I really appreciate your work, keep going!!!
Not sure how traditional this is... I know you said its different depending on the region. My mom is from Abruzzi in Italy, and we make this all the time. We use Pork Shoulder and butterfly it, coated with fresh garlic, fresh basil, paprika and salt
+crazyjd64 Based on what I saw while doing some research, the main cuts are butterflied pork shoulder or pork belly. But as I'm sure you know, many parts of Italy use de-boned whole hog. From what I've read, it's not the cut that defines porchetta, more the technique and ingredients used.
haha I was actually wondering when the Orange zest would come in to play. Orange and pork are fantastic by itself then you have all the other seasonings/fruit in there. omg! tell Santa I need a rotisserie!
wow, this looks great. might try this technique soon! It's funny how you mention that it's cheaper than turkey or ham in the US. It'd be more expensive over here in Australia, by quite a bit! Christmas Leg Ham goes for about 7-8 dollars a kilo, whole turkeys start at about $8 kilo, while pork belly is around $12 a kilo and loin about $15 a kilo.
Not exactly porchetta. You have to coat the roll with salt before cooking. That way, the skin gets very dry. Then, once out, ladle hot oil over it and watch/hear it crackle and bubble up. Crunchy deliciousness!
Great cook Greg, all those flavors with the apple, cranberries, orange zest, etc....I know it must have had some amazing flavor. That Napoleon is a beast of a grill. Outstanding video as always!
+doublejbbq Thanks! I just try to mix it up. This is the only gasser I own out of eleven cookers and I know there are a lot of folks out there that cook on gas. This translates easily to charcoal, as I'm sure you already know!
Beautiful job Greg, of all the video's I've seen for porchetta - this is my favourite. I'll be doing mine in a Wood Charcoal BBQ with rotisserie - thanks for the video, beautiful job you did. thanks. I see many opening up the belly into butterfly, but I don't see the reasoning behind it, would you know why ?
The pork looks good, I think I would cook it a little less. Apparently it is now safe to eat pork just very slightly pink. I have tried it and no ill effects so far.....here it is cooked on low heat for 4 hours or so.....I wonder if a hotter temp initially and maybe just two hours would also work as well.
Thank you for the video! I will be trying out your seasoning for xmas, but I will be scaring the rind, so it will come out crispy, we love pork crackeling in our family :) You should try it!
One more question as this looks really good and I am going to try it. You pulled the Porchetta off the grill at an internal temperature of 150 degrees and let is rest, I believe for 20 minutes. What was the internal temperature at that time. In other words, how much higher did the internal temperature raise. Again, thank you for doing this recipe.
Great vid. I gotta try this... If I were to instead add salt to the skin to absorb the extra moisture and wipe it off afterwards, do you think it would affect the flavor or texture.
Very impressive cook Greg!! I bet that had amazing flavors with the rosemary, garlic, cranberry's, pecans, orange zest. And then you have the crispy skin when biting into it. My mouth is watering just thinking about it!!! I may have to do a Porchetta for Christmas also. Thanks for the recipe bro!!! Cheers!!!
Is this in your house? Because it looks bloody huge. I saw in another video you have a huge tree sticking through your patio. It is so nice! What do/did you do for a living to get all that cashola?
Does your rotisserie attachment have a digital thermometer that measures 360 degrees around and allows you to alter the motor for even cooking and crisping. Does it page you updates and application directions to cell phone. That would be nice if it did. Some peices are thicker and getting the skin to crisp evenly is hard to measure
Wow Greg, my italian heart is beating so much for this recipe.
Anyway, Porchetta can be made in a thousand ways, and so become more a roast.
The most popular Italian Porchetta is Porchetta di Ariccia, a very masterpiece of my country; they don't use pork loin but only pancetta, garlic, salt, black pepper and (a lot of) rosemary. Someone marinate the meat for 24 hours also with white wine and fennel (fresh or in seeds). Coocked for hours at low temperature (and maybe sometimes rehydrated with its fat) we let it rest and cool down for our most popular usage. In fact, Porchetta in Italy is served in a sandwich (not burger bun or toast bread!) sliced in thin pieces.
Or, not in Rome, you can serve it in Schiacciata (or spianata), a very good Tuscan focaccia with potatoes in the dough. I've developed myself a very effective recipe of Potatoes Schiacciata, and I can give you that if you want to try a very characteristic italian sandwich!
Anyway, good call man, as always!
That looks great. Nothing like roasted pork belly. This may be the impetus to finally get a rotisserie for one of my grills.
Outstanding as usual, thanks for the work and the sharing, I cook whole pigs all the time on a cooker a friend and i designed and built. We skin the animals after we butcher and caramelize the fat during the cook. People almost fight over that same taste. Thanks again, well done.
Heeere in Indiana most people use the loin for "tenderloin" sandwiches, so it was great to see that cut put to a different purpose. The cooking technique to get the skin nice and crispy was inspiring--but since I don't have a rotisserie, I'll have to improvise. I love the ingredients you used in the stuffing, and that you pronounce porchetta properly. Great demo, Greg!
Your right I did miss read your title. Thats my bad. I wasn't rude about it or condescending. Most ppl wouldn't even admit they were wrong. Keep it up man. You are a good cook...
Most rude and condescending people don't think they are rude and condescending.
the skin shouldn't be "carmelly and sticky in the mouth," it should be a cracklin' crispy crunch of a crust.
It's called crackling for a reason.
Sticky skin isn't a good outcome for porchetta.
Nigga who the fuck are you?
Yeah when I think of porchetta I think of the skin being crispy
Mouthwatering! I need to learn to not watch your videos before bed... Now I'm craving some pork! Thanks for sharing another killer video.
Oh my goodness! man that looks good. I can see why that is going to be the center of attention this Christmas Greg! just a beauty! Merry Christmas. to all of you from all of US. cheers brother
We have been enjoying an authentic recipe and this brings it full circle with the pork belly. We will add that in and maybe some pit even more for boom! Love this vid!
Oh yea, this makes an an incredible sandwich on chibatta with dipped inthe juice and some white wine vineger, red pepper and parsly and arugala as greens, bammm!
Yes indeed, porchetta birthday cake sounds like a winner!
looks delicious. my mouth watering watching it being slice n put into that plate. thanks, now I'm freaking hungry
Why would anyone dislike this video!? Thanks for sharing!
Greg,that looks awesome, gotta try it, one tip tho, an old butcher friend of mine told me to try to keep the trusses no more than 1 and a 1/2 inch apart,he said it makes for much more even cooking and do an X on the ends, its a little more time(and twine) but worth it, love this recipe , cant wait to try it, Merry Christmas!
+cmandaro Thanks for the tip!
Great demo! I will definitely try your recipes.
Greg, that was PORKTASTIC! I don't normally mix savory with sweet but pork and apples are a match made in culinary heaven. I really like the festive flavor profile. I enjoyed the prep work as well. Your final product turned out amazing. The texture looked firm but juicy. Great job and a great video!
Once again, you are a rock star!
Complimenti Greg, deve essere molto buona e cotta alla perfezione!Many compliments Greg, it looks very tasty and cooked to perfection!I really appreciate your work, keep going!!!
Bravo tu sai fare la porchetta meglio di altri.
That looks pretty good. That skin on the outer part makes me want to make the pork skin Braciole. Love that stuff.
As always another great video!! Enjoyed it!!
Excellent dish
Another great cook, Greg. Thanks, and merry Christmas!
Looks great Greg! Thinking about trying one of these soon...
Dude amazing pork, i love your channel!!! great recipes !!!! Thank you, thank you!!! Greetings from Brazil and happy Holidays from Brazil.
Grand cook Greg.
This rivals some of the Porchetta we enjoy from a few places in Brooklyn!
Not sure how traditional this is... I know you said its different depending on the region. My mom is from Abruzzi in Italy, and we make this all the time.
We use Pork Shoulder and butterfly it, coated with fresh garlic, fresh basil, paprika and salt
+crazyjd64 Based on what I saw while doing some research, the main cuts are butterflied pork shoulder or pork belly. But as I'm sure you know, many parts of Italy use de-boned whole hog. From what I've read, it's not the cut that defines porchetta, more the technique and ingredients used.
+Ballistic BBQ It's pig wrapped in pig. Sounds good to me? I may try it with pork shoulder and tenderloin.
haha I was actually wondering when the Orange zest would come in to play. Orange and pork are fantastic by itself then you have all the other seasonings/fruit in there. omg! tell Santa I need a rotisserie!
I was very much on board up to the cranberries, pecans and apples. Not a fruitcake. The fennel pollen is an excellent product for porchetta.
wow, this looks great. might try this technique soon! It's funny how you mention that it's cheaper than turkey or ham in the US. It'd be more expensive over here in Australia, by quite a bit! Christmas Leg Ham goes for about 7-8 dollars a kilo, whole turkeys start at about $8 kilo, while pork belly is around $12 a kilo and loin about $15 a kilo.
+Shaz Green Yikes! Guess we have more pigs here!
C'mon Man! That is off the charts good!
Oh Boy did that look good. I love the addition of the Granny Smith's, that had to help with interior moisture. Outstanding Cook Greg!
A wonderful, & easy recipe. To make this wonderful work of art. You sir are a Craftsman. You have a new subscriber as well.. Keep up the great work.
Some of the flavorings remind me of sweet Italian sausage. I could use some of that porchetta sliced thin on a sandwich right now!!!
"monitor that thermometer", that should be your slogan on the back of your shirt lol. Awesome bbq'ing, cheers from Finland.
Not exactly porchetta. You have to coat the roll with salt before cooking. That way, the skin gets very dry. Then, once out, ladle hot oil over it and watch/hear it crackle and bubble up. Crunchy deliciousness!
I'm going to give it a try! Why not?
It does look gorgeous, Greg! I've never had it, but I suddenly have a raging need to make one!
Greg that looks amazing!!! you sure know your way around food.....
Magnific!!!!
Greg, that is art!
Great cook Greg, all those flavors with the apple, cranberries, orange zest, etc....I know it must have had some amazing flavor. That Napoleon is a beast of a grill. Outstanding video as always!
Scrumptious 😍! Can actually be an alternative to baked 🦃 turkey!😉 {to reduce the monotony during thanksgiving}
You nailed that Greg. Fabulous!
Thanks for sharing Greg. It looks like a must try item to me.
We must try that one, it looks to die for! Thanks!!!
I'm definitely trying that with my next loin!
you should totally replicate the firecracker burger from Montana's! the sweet sauce is amazing and you can definitely kill it!!
An incredible recipe Greg, a whole new take on "bacon wrapped".
crazy looking good, wondering why you did this on a gas grill, and not on charcoal, another great cook
+doublejbbq Thanks! I just try to mix it up. This is the only gasser I own out of eleven cookers and I know there are a lot of folks out there that cook on gas. This translates easily to charcoal, as I'm sure you already know!
AWESOME Porchetta, Greg! I absolutely love it!
This is really nice Greg
*Made my mouth water Greg another super thumbs up brother!*
I look forward to your videos every week lol
May have to slam a 12 pack and make this this weekend for the fam
great video Greg very inspiring thanks my friend
That is Art brother, great combo of flavors, great use of your Napoleon, and damn it was beautiful! great recipe broshack!
Greg, that looks delicious! What a great way to use the rotisserie!
Looks really good!
well done mate
good presentation
I have got to have some of that!
gota try that, looks awsome!
I could do the tough part if you want?
Love the colour on the outside.
Fantastic cook.
Wow, wow, wow! Insane cook Greg, that looks amazing. Pork wrapped in pork, how can you go wrong
that's amazing Greg, great job!
Beautiful job Greg, of all the video's I've seen for porchetta - this is my favourite. I'll be doing mine in a Wood Charcoal BBQ with rotisserie - thanks for the video, beautiful job you did. thanks. I see many opening up the belly into butterfly, but I don't see the reasoning behind it, would you know why ?
Thanks for sharing. Looks good. I'm gonna make it soon.
That's a keeper! Definitely doing this for Christmas! Great recipe Greg! Rock On Mr Ballistic BBQ!
That looks delicious, thanxs
looks perfekt Greg
nice variation of porchetta, i know only the version with porkbelly
would be tested next times
The pork looks good, I think I would cook it a little less. Apparently it is now safe to eat pork just very slightly pink. I have tried it and no ill effects so far.....here it is cooked on low heat for 4 hours or so.....I wonder if a hotter temp initially and maybe just two hours would also work as well.
Amazing Greggan, as usual!
Thank you for the video! I will be trying out your seasoning for xmas, but I will be scaring the rind, so it will come out crispy, we love pork crackeling in our family :) You should try it!
Wow ~ It's a very visual. It looks so delicious. ^_^
Awesome tips, love your vids !
One more question as this looks really good and I am going to try it. You pulled the Porchetta off the grill at an internal temperature of 150 degrees and let is rest, I believe for 20 minutes. What was the internal temperature at that time. In other words, how much higher did the internal temperature raise. Again, thank you for doing this recipe.
Awesome Greg, this will be a high probability for Christmas.
Thanks!
Trying to cook this tomorrow!
Goodluck to me
😊
I knew it's been awhile but how'd your porquetta turn out?
Yum!
Great vid. I gotta try this... If I were to instead add salt to the skin to absorb the extra moisture and wipe it off afterwards, do you think it would affect the flavor or texture.
did you forget to salt the skin it did not look like it had crisped up but looked great none the less thank you for recipe cheers
Very impressive cook Greg!! I bet that had amazing flavors with the rosemary, garlic, cranberry's, pecans, orange zest. And then you have the crispy skin when biting into it. My mouth is watering just thinking about it!!! I may have to do a Porchetta for Christmas also. Thanks for the recipe bro!!! Cheers!!!
Thats a beautiful looking pork belly
If I were to cook this porchetta in an oven, at what temperature should it be cooked?
Awesome video thanks 🙏👍👍👍🙏🙏🙏
wow this looks good...so for non pork eaters.. what would be the replacments ?
+Walaa Maher Totally different flavors, but beef is always good on a rotisserie! I'd change the seasoning around taking out the fruit though.
Walaa Maher
man i just love ur cooking but unfortunatly in india we dont gets all these cool stuffs
Muito Bom! Deve ter ficado uma delicia. Vou fazer no natal
OMG that was Awesome!!! I would love to make this someday!!! Thanks for the recipe!!! Cheers!
Wow! I don't have a gas grill but a Rec Tec 680. Any tips on doing this beautiful cook on a pellet grill?
Greg I would like to now what knife set are you using?? it looked like a very good knife when chopping the garlic and rosemary
+SargeOrona Hello that was the Shun "Premier Sumo Santoku". Great knife!
Great vid as usual, nice touch with the zest oops.
Is this in your house? Because it looks bloody huge. I saw in another video you have a huge tree sticking through your patio. It is so nice!
What do/did you do for a living to get all that cashola?
Se ve delicioso. Q pesar yo no se inglés y Tampoco en el vídeo escribieron la traducción del proceso en español
Sweet BBQ sign, Greg!
No bed Greg next time try to use a lot of lemon outside it will come nice and crispy and cook the fat at perfection
so... how many grills do you have including the pit barrel cooker? That's what I want to get most of all.
+Vic Vinegar My wife would say, "Too many!" I have eleven cookers believe it or not!
now that's a piece of meat.
best way to take moisture out s to lay it down on a nice layer of coarse salt, later wipe out the excess salt...
Does your rotisserie attachment have a digital thermometer that measures 360 degrees around and allows you to alter the motor for even cooking and crisping. Does it page you updates and application directions to cell phone.
That would be nice if it did.
Some peices are thicker and getting the skin to crisp evenly is hard to measure