You can find the recipe for this porchetta here: twoguysandacooler.com/porchetta/ Also, the first 1,000 people to use this link will get a 1 month free trial of Skillshare: skl.sh/2guysacooler09211
I'm really impressed with the amount of knowledge and technique you are incorporating in these videos. I really appreciate that you do not only explain how you do it, but also why you do it.
I love this recipe. I have been making this for 30 years. I used to feed everyone at Church with this meal for about 200 people so I was making about 8 to 10 of these roasts at a time. Man it was and still is a crowd pleaser! I cut my belly off the loin and then butterfly the Loin or roll it our then I make a layer of breakfast sausage (Usually legs seasoning) and then I roll it and tie it up for a wonderful roast. It makes drippings that are great for a gravy that thickens up perfectly. I love your recipe as well but here in Chile if I run into a good pork belly I can not waste it on a roast. I have to make bacon out of it. We just do not see good pork belly here. So typically I am growing my own pigs. Thanks for another great video Eric. Jim in Chile
I began my career in Italy (Frascati) with countless Porchetta as a professional (Ret,) meeting their delicious destiny. Always looking for a twist and you did!!’ Congratulations and continued great success. Subscribed, Liked & Notifiable! I’ll be watching.
Eric,you have done it again. Made it for Christmas Dinner. WOW it was hard to stop picking at it. Merry Christmas from your friend in Covington, LA. Thanks again
My butcher gave me what look like half a pork belly along with one cappocollo. He told me to slice the cappocollo in half and to split it evenly on the inside of the porc belly. So it gave a 22 inch porchetta but I wasn't able to wrap close the belly like on the video but it turned out to be great as well. it weighed 16 pounds, we were 18 feasting on it and some was left. The porchetta was cooked a BBQ spit on wood lump charcoal and took 5 hours to cook at 250 F. It was simply outstanding, thanks again Eric , it was a huge success. Note, I didn't have to do the final roast at 500 F because the skin of porchetta was nice and crispy in the end because it was in a BBQ, rotating.
Great video Eric, some of those spices are a nice twist, and the baking powder and salt trick is always a great way to go, as an Italian American we have made porchetta quite a bit, your technique is actually spot on, I remember the old timers stuffing pork belly with different cuts of the pig and tying it all up and roasting for hours, huge porchetta’s, all to make sandwiches with that crispy skin in there too, seeing you cook this just reminded me of better days when we were all together having the best of times. Thanks for this. 🇮🇹😎🇮🇹
Oh man... you're killing me Ha ha ha listen to that crackling, and look at the clear juices running when you give the meat a squeeze, looks fantastic! Watching your attention to detail and instruction is 2nd to none, keeps me coming back every time, can't wait for "Celebrate Sausage 21" to begin! Made a batch of Aussie snags today, turned out pretty good and tasty, thanks Eric, luv ur work!
made this for Thanksgiving, minus the coppa (just a whole belly). Worked perfectly for the skin and of course the spicing is pretty classic and oh-so-delicious. Great technique. thanks!
Fennel pollen is incredibly expensive. I put fennel seeds in a spice grinder and grind it fine. Given all the flavorings in his spice mix, I doubt you'll tell the difference.
I absolutely love this! Glad you mentioned the “sandwich obsession” series……. I’m gonna feature you and the Philly cheesesteak on Tuesday the 5th of October!
Hey buddy, I must find where you purchased the fancy box cutter. I need to add some of those to my collection they are the nicest ones I've ever seen. Great vid as usual. Thx
This is the caliber of video that made me subscribe, killer videography. I cannot wait to give this Italian recipe my brown sugar and cayenne Cajun twist... on the smoker with applewood!
Thanks again Eric ! wonderful well explained video once again, you are a true master ! I'm actually hosting a BBQ porchetta on Oct 10th, I'll be doing this one on a charcoal BBQ rotisserie. Thanks for the great tips (temperature, cooking time, , scoring and all the other details that really matter). You have a wonderful patience for making videos, thanks for the phone call the other time, it was great talking to you. Joe
Eric, thank you! Great recipe. I made it this past weekend and learned a few things. First, I had the whole day so I roasted it at a temp less than 250. I think the fat in the belly would have rendered better at the prescribed temperature. Second, scoring the belly skin is more important that I figured. The score marks give you an easy place to cut once the Porchetta is done. Without the marks it's a bit like cutting through a helmet. Finally, I learned that my baking pan was only rated to 450! Oops I really enjoyed the process though and it yielded a truly unique dish. Liked and subscribed!!!
Porchetta is a principle and not a recepie. Been a chef for 30+ years in 5 countries and its everywhere Filled with dry fruit or mushrooms or onions Personally i like it with apple bacon and melasses But pierce the skin and leave it on for extra crisp
@@CoolJay77 68 C precooked when cooking several rolls at a time. After that they can be frozen whole. At service we have sliced them into 200gram steaks and reheated them in the oven, taking care not to drying them out. They will keep refridgerated for at least a week depending on the filling used.
If I wanted to keep the original meat instead of replacing it with shoulder, and then preserve it like Precuito instead of cooking it, still doing the seasonings and the preservation mix on the scored meat and then when it's time to dry it maybe use the meat glue stuff to hold it closed and smoke it. Is there a way in doing all of that to still make the skin crisp up or in some other way become eatable? Or would it be a layer that needed to be cut off of the finished product before eating?
Great video! One suggestion- at the very end, spend 20-40 seconds on a close up zoom of a piece that was cut off. Instead of just eating it, zoom in and show us the part, what to expect from each part, and how each part tastes. IOW, a close-up look and review of the final product. This looks ridiculously delicious, by the way.
@@2guysandacooler Appreciate the feedback. I also love how you make THE FOOD the star, and not the host. More hosts could follow your lead. Certainly S-- the C------ G--.
Hello Eric. Great video and one I will try to recreate. We barely have any butchers left so it's tricky sometimes. (London UK) Just a suggestion: create a playlist for "my sandwich obsession", or just sandwiches in general! 😋
😀 Thank you for this video! When cutting the skin, would it not be much easier to use a 1 cm "Pork Scorer" knife with 5 blades? Or is there a downside using those?
@@2guysandacooler As pork roast is almost the danish national dish, we use those a LOT. 🤣 They are absolutely a must whan making whole pigs. :D I really hope you can find one, I was not able to find the correct english word for it. ;)
My family has been making a small casing, hand cut Soppressata (salt, red pepper, coriander and fennel) for generations. Dry cured in a cold cellar. We make enough to trade for homemade wine and venison. In one swap I accidently was given a couple links of raw sausage that had a small amount orange zest in it. It was delicious. He claims they were drying this, but I only got to cook up some of the raw. Is it safe to use citrus zest in dry cured meats? Seems like I may be asking for trouble.
The score marks are optional. If the roast is open on the ends (like mine was) you don't have to do anything to the skin, but if the ends are sealed shut (either tied or sewn) you will want to pierce the skin a few times to allow steam to escape during the cooking process
Looks great, but tying the two parts up then untying them seems counterintuitive. Why not just season both things, let sit overnight, then proceed with cleaning the skin and tying everything up the next day?
How many pounds was the porchetta before cooking? I am trying to gauge the amount of pork belly & shoulder to prepare. Thanks. I just remembered that I ordered some fennel pollen for the rabbit porchetta I prepared.
So with the younger animal, you have a thinner belly, better for rolling? What dimensions of Coppa and Belly? Would work without the Skin? Thanks so much!
it would be pretty small. Regardless, when you buy the belly and the coppa just weigh it and enter that weight (in grams) into the section that reads 1000g. It will auto calculate the amount you need for whatever size you are making.
Also was the fat on the inside of the pork belly completely done ( soft ) ? Looking at doing one for Thanksgiving.. but wasn't sure if the belly fat would be to fatty / chewy for some . Outside looks fabulously crispy ..thanks
No Rosemary? If you sew the skin together it's easier to then tie it every two inches. The ends should be closed as well so they don't burn like yours did. You need to slice it thinner.
I've found that tying it first without scoring allows the inside meat to season uniformly and the outside skin to dry out nicely. You could just wipe it down after the overnight rest and bake it but I like the presentation and appearance of the score marks. Cuts easier with less mess and better distribution of cracking pieces. 😉 How do you make your porchetta?
You can find the recipe for this porchetta here: twoguysandacooler.com/porchetta/
Also, the first 1,000 people to use this link will get a 1 month free trial of Skillshare: skl.sh/2guysacooler09211
I'm really impressed with the amount of knowledge and technique you are incorporating in these videos. I really appreciate that you do not only explain how you do it, but also why you do it.
I love this recipe. I have been making this for 30 years. I used to feed everyone at Church with this meal for about 200 people so I was making about 8 to 10 of these roasts at a time. Man it was and still is a crowd pleaser!
I cut my belly off the loin and then butterfly the Loin or roll it our then I make a layer of breakfast sausage (Usually legs seasoning) and then I roll it and tie it up for a wonderful roast. It makes drippings that are great for a gravy that thickens up perfectly. I love your recipe as well but here in Chile if I run into a good pork belly I can not waste it on a roast. I have to make bacon out of it. We just do not see good pork belly here. So typically I am growing my own pigs.
Thanks for another great video Eric.
Jim in Chile
Thanks for the tip. I have never seen belly and loin attached where I shop so will try buying a loin separately
I made this for Christmas last year and will again this year because it is absolutely fantastic! Love the channel, keep up the good work.
This looks so much simpler than other porchetta recipes but much easier especially incorporating the piece of pork shoulder. Can't wait to try this 🤤
Thank you. That pork shoulder makes a huge difference!!
I began my career in Italy (Frascati) with countless Porchetta as a professional (Ret,) meeting their delicious destiny.
Always looking for a twist and you did!!’
Congratulations and continued great success.
Subscribed, Liked & Notifiable!
I’ll be watching.
To what internal meat temperature do you cook? Eric cooked to fall off tender 200 F. Some people cook to as low as 145 F
Outstanding! That crunch on the skin and the juicy meat inside said it all! Thanks for sharing your method on this!
Thanks Russ. I can still hear that crunch😁
This channel deserves more subscribers:) thank you for sharing as always
Thank you for watching 😁
Eric,you have done it again. Made it for Christmas Dinner. WOW it was hard to stop picking at it. Merry Christmas from your friend in Covington, LA. Thanks again
My butcher gave me what look like half a pork belly along with one cappocollo. He told me to slice the cappocollo in half and to split it evenly on the inside of the porc belly. So it gave a 22 inch porchetta but I wasn't able to wrap close the belly like on the video but it turned out to be great as well. it weighed 16 pounds, we were 18 feasting on it and some was left. The porchetta was cooked a BBQ spit on wood lump charcoal and took 5 hours to cook at 250 F. It was simply outstanding, thanks again Eric , it was a huge success. Note, I didn't have to do the final roast at 500 F because the skin of porchetta was nice and crispy in the end because it was in a BBQ, rotating.
That sounds amazing!!
Thanks for the hack. I've been salivating since the beginning, now I NEED to make one.
Yesterday I cooked a deboned suckling over fire for the very first time. This is what I’ll be doing next. Thank you, Eric.
Great video Eric, some of those spices are a nice twist, and the baking powder and salt trick is always a great way to go, as an Italian American we have made porchetta quite a bit, your technique is actually spot on, I remember the old timers stuffing pork belly with different cuts of the pig and tying it all up and roasting for hours, huge porchetta’s, all to make sandwiches with that crispy skin in there too, seeing you cook this just reminded me of better days when we were all together having the best of times. Thanks for this.
🇮🇹😎🇮🇹
Oh man... you're killing me Ha ha ha listen to that crackling, and look at the clear juices running when you give the meat a squeeze, looks fantastic! Watching your attention to detail and instruction is 2nd to none, keeps me coming back every time, can't wait for "Celebrate Sausage 21" to begin! Made a batch of Aussie snags today, turned out pretty good and tasty, thanks Eric, luv ur work!
Thank You,. Aussie Snags!!! I bet that was tasty
@@2guysandacooler Yeah mate totally ridgy didge.
This is awesome.... I'm trying this for Thanksgiving this year.
Thank you!
made this for Thanksgiving, minus the coppa (just a whole belly). Worked perfectly for the skin and of course the spicing is pretty classic and oh-so-delicious. Great technique. thanks!
Today I learned a new baking powder trick and that I need to order some fennel pollen. Bella porchetta 👍👍
Fennel pollen is incredibly expensive. I put fennel seeds in a spice grinder and grind it fine. Given all the flavorings in his spice mix, I doubt you'll tell the difference.
Made this for Christmas dinner, turned out great.
Thanks for the recipe/video.
I think, this is the best!
This taste comes over to me, to here!
I have seen anyone, but thees are very good!
I absolutely love this! Glad you mentioned the “sandwich obsession” series……. I’m gonna feature you and the Philly cheesesteak on Tuesday the 5th of October!
Awesome! Thank you!
Hey buddy, I must find where you purchased the fancy box cutter. I need to add some of those to my collection they are the nicest ones I've ever seen. Great vid as usual. Thx
Cooking it right now !
The tie up doesn’t look like the video ! LOL
Great video, it looked amazing, will have to try this one soon.
Thanks Rich.. Had a great big sandwich for lunch today!! So Tasty
Right now it is season 5 lol!! I watch all your videos,
Love the new kitchen!
This is the caliber of video that made me subscribe, killer videography. I cannot wait to give this Italian recipe my brown sugar and cayenne Cajun twist... on the smoker with applewood!
Thank you. That's what I'm talking about, a Cajun Porchetta!! YUM!
Thanks again Eric ! wonderful well explained video once again, you are a true master ! I'm actually hosting a BBQ porchetta on Oct 10th, I'll be doing this one on a charcoal BBQ rotisserie. Thanks for the great tips (temperature, cooking time, , scoring and all the other details that really matter). You have a wonderful patience for making videos, thanks for the phone call the other time, it was great talking to you. Joe
Great idea. I'm thinking about going low and slow on my Weber with some cherry wood for smoke.
Thanks I love this channel
Eric, thank you! Great recipe.
I made it this past weekend and learned a few things. First, I had the whole day so I roasted it at a temp less than 250. I think the fat in the belly would have rendered better at the prescribed temperature. Second, scoring the belly skin is more important that I figured. The score marks give you an easy place to cut once the Porchetta is done. Without the marks it's a bit like cutting through a helmet. Finally, I learned that my baking pan was only rated to 450! Oops
I really enjoyed the process though and it yielded a truly unique dish. Liked and subscribed!!!
2000 years of evolution of a dish, but these guys on UA-cam know better lol.
Thank you 😉.
Wish it had more of a blistered outside, but the spice combination I would try.
Looked great cant waite to give it a try.
My mouth was watering as you took that bite. 🤤
I can't get enough of your videos! I'm s Chef ,but I wish I had good butcher training!
Thank you. I have a quick question. Where are you from. I can't place the accent?
@@2guysandacooler I am from Poland ,but now live in Montreal Canada.I made my fair share of Kielbasa in my life!
Nice!!! My guess was Poland 😁. Thanks for watching the channel..
@@2guysandacooler thanks for doing it! Keep it up ,it's quality content,which is rare nowadays! Cheers
everything looks very tasty!!! 😍😍
Porchetta is a principle and not a recepie.
Been a chef for 30+ years in 5 countries and its everywhere
Filled with dry fruit or mushrooms or onions
Personally i like it with apple bacon and melasses
But pierce the skin and leave it on for extra crisp
To what internal meat temperature do you cook? Eric cooked to fall off tender 200 F. Some people cook to as low as 145 F
@@CoolJay77
68 C precooked when cooking several rolls at a time. After that they can be frozen whole.
At service we have sliced them into 200gram steaks and reheated them in the oven, taking care not to drying them out.
They will keep refridgerated for at least a week depending on the filling used.
If I wanted to keep the original meat instead of replacing it with shoulder, and then preserve it like Precuito instead of cooking it, still doing the seasonings and the preservation mix on the scored meat and then when it's time to dry it maybe use the meat glue stuff to hold it closed and smoke it. Is there a way in doing all of that to still make the skin crisp up or in some other way become eatable? Or would it be a layer that needed to be cut off of the finished product before eating?
That looks amazing!
Can't wait for the sausage awareness month 😉😂😋🤣
Making this tonight! Wish I could post a picture 😢
Make a post on our reddit page: www.reddit.com/r/twoguysandacooler/
I'd love to see a picture of your finished product
Congratulations, greetings from Florence, Italy
Great recipe as always! As an aside...what are those fantastic looking salamis hanging behind you at the end of the video?
Thank you. That sausage in the background is Lap Cheung. You will see that sausage being made on Episode 4 of Celebrate Sausage 😀
@@2guysandacooler Thanks Eric...looks like another project I'll be undertaking!
Think this would be good in a pellet grill not using high smoke mode?
gotta try this
Just stunning 😍
Looks so good, chef! If only it was standard to have a rotisserie in every house, it would be porchetta every night!! ❤️🥩🙏
LOL. What's for dinner....... PORCHETTA!!!
That made me hungry.... Thanks.... Beautiful do on the "porchetta".. I'm bettin' it's better than the original...
LOL Thanks Dave. It's certainly juicer!!
Great video! One suggestion- at the very end, spend 20-40 seconds on a close up zoom of a piece that was cut off. Instead of just eating it,
zoom in and show us the part, what to expect from each part, and how each part tastes.
IOW, a close-up look and review of the final product. This looks ridiculously delicious, by the way.
Great idea!
@@2guysandacooler Appreciate the feedback. I also love how you make THE FOOD the star, and not the host. More hosts could follow your lead. Certainly S-- the C------ G--.
@@senoralecthompson9589 lol. I know what you mean... 🤣🤣
Damn Eric, your making me hungry. Another great episode. Keep up the good work.
Hello Eric. Great video and one I will try to recreate. We barely have any butchers left so it's tricky sometimes. (London UK)
Just a suggestion: create a playlist for "my sandwich obsession", or just sandwiches in general! 😋
That sounds like a great idea!!
😀 Thank you for this video!
When cutting the skin, would it not be much easier to use a 1 cm "Pork Scorer" knife with 5 blades? Or is there a downside using those?
WHAT!!! This is the first time I'm hearing of this!! That would be brilliant.
@@2guysandacooler As pork roast is almost the danish national dish, we use those a LOT. 🤣
They are absolutely a must whan making whole pigs. :D I really hope you can find one, I was not able to find the correct english word for it. ;)
You went above and beyond. Damn.
Killer Stuff!!! Thanks
please, where to purchase the fennel pollen that you used, please, thank you
The one I use I got from amazon. Try this: amzn.to/3lVAb47
What knife is that? Thanks.
My family has been making a small casing, hand cut Soppressata (salt, red pepper, coriander and fennel) for generations. Dry cured in a cold cellar.
We make enough to trade for homemade wine and venison.
In one swap I accidently was given a couple links of raw sausage that had a small amount orange zest in it. It was delicious.
He claims they were drying this, but I only got to cook up some of the raw.
Is it safe to use citrus zest in dry cured meats? Seems like I may be asking for trouble.
If you are going to use citrus zest like that I would recommend drying it out first as the water could be bad news for shelf life
Are the score marks on the skin a necessary step to help crisp up the skin or is it just to help with cutting after cooking?
The score marks are optional. If the roast is open on the ends (like mine was) you don't have to do anything to the skin, but if the ends are sealed shut (either tied or sewn) you will want to pierce the skin a few times to allow steam to escape during the cooking process
@@2guysandacooler ok great, thank you for the information. I'm probably going to try and make this in the coming weeks.
Looks great, but tying the two parts up then untying them seems counterintuitive. Why not just season both things, let sit overnight, then proceed with cleaning the skin and tying everything up the next day?
could you do a video on cold smoked salmon?
Yes. Thanks for the suggestion
The music was awesome
How many pounds was the porchetta before cooking? I am trying to gauge the amount of pork belly & shoulder to prepare. Thanks. I just remembered that I ordered some fennel pollen for the rabbit porchetta I prepared.
total weight was close to 10 pounds
Would that baking powder trick work on other skins like chicken skin?
yes
Been watching your videos for a while now. And only have one question………….where the heck is the 2nd guy? 😂
Anothe great Video Eric.
Where do I get the recipe for the Porchetta seasoning, please?
Check the description box. You'll see the recipe link at the top
So with the younger animal, you have a thinner belly, better for rolling? What dimensions of Coppa and Belly? Would work without the Skin? Thanks so much!
no ruler. my recipe is ruined lol. 200F is overdone. Pork is cooked at 145F.
It depends on what you are trying to achieve 😉.
*_McGie Homestead Adventures_* recommend you.
Subscribed…
Thank you. Welcome to the channel...
When can I come over for dinner?
😋😋😋
We are trying on Wednesday dec 27
What is the average pork Boston butt size that will yield a 1000g coppa muscle? Thanks!
it would be pretty small. Regardless, when you buy the belly and the coppa just weigh it and enter that weight (in grams) into the section that reads 1000g. It will auto calculate the amount you need for whatever size you are making.
How much did the porchetta in the video weigh ?
Around 8-10 pounds
Also was the fat on the inside of the pork belly completely done ( soft ) ? Looking at doing one for Thanksgiving.. but wasn't sure if the belly fat would be to fatty / chewy for some . Outside looks fabulously crispy ..thanks
SO THAT VERY END YOU SEE, IT WOULD BE GREAT TO JUST SEAL THAT END, WITH A SKEWER.
I'm confounded why you would completely disassemble it and retie it when you could have just scored the skin before you tied it up the first time...
I assume so that salt, and more importantly baking powder, can all be cleaned off and doesn't get left inside the score marks. Cheers!
CARNIVORE forever. Thanks for sharing
No Rosemary? If you sew the skin together it's easier to then tie it every two inches. The ends should be closed as well so they don't burn like yours did. You need to slice it thinner.
Perhaps but I personally find that sewing the skin is a giant PITA... This version is much easier and arguably more tasty😉
Hi could send me recipe please Thanks
Ich habe mir ja schon einige Videos angeschaut aber das hier ist nicht mal annähernd außer der Form, was mit diesem Original Gericht zusammenhängt.
Stopped watching at baking powder.... ffs, just watch how the old Italians do it...
The video title isn't "traditional porchetta".
I prefer not to score the skin and instead just to prick it
BRAVOOOOO
I can't believe the slices are only 1cm thick!!!
Seems like a waste of time to trim excess string on first tying when you'll be retying it after the overnight rest.
I've found that tying it first without scoring allows the inside meat to season uniformly and the outside skin to dry out nicely. You could just wipe it down after the overnight rest and bake it but I like the presentation and appearance of the score marks. Cuts easier with less mess and better distribution of cracking pieces. 😉
How do you make your porchetta?
That was wrongly cooked haha..looks like a bread
its as italian as a Cheeseburger
not porchetta wth is this?
They explicitly state it's not a traditional prochetta you numb nut
Hot peper that not porchetta italian
👍🇸🇪❤️
The coppa muscle is called the neck, as you use the neck to make coppa.
No Italian would make it the way you do baking soda ??? Jeez
Lol. who cares?
WHAT KIND OF ...........BLACK GLOVES............ASSUME....WATER PROOF.....OR MORE THAN ....DESCRIBE?????????????
Nothing special. Just black Nitrile gloves: amzn.to/3FJm5w9
When he sliced that nipple in half....
looks amazing but ... did you have to keep the nipples on?
Who doesn’t love nipples?
@@thesteakman8107 I love them 😍
looks dry and burnt
Dude you ruined it.
LOL. Let's see, inside was super juicy and tender, outside was crispy. Perfectly seasoned...... If that's ruined then I should ruin more food😉
This is not Italian Porchetta
Obviously, it's been hacked😉
Tooooo much Talk ... !
Yuuuum.ty