The PERFECT Home Made PORCHETTA - Italian Crispy Pork Roast
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- Опубліковано 23 вер 2019
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(words that help you find this video) #KEEPONGRILLING #PORCHETTA - Навчання та стиль
5:36
Let's set the bbq to the temperature of the Sun... As 3482*F
I guess steel boil at that temperature
Damn you beat me to it! 😂😂
Fahrenheit is weird like that
I'm glad I'm not the only one that saw that
My mistake guys 😂
I never watch this show alone. I watch it with my noisy stomach!
❤
OMG this is Paradise for my eyes
I just found you guys videos and i love the channel keep up the awesome yummy looking videos cabt wait to try some of these out next summer
I love your experiments 👍 When i cook porchetta, i love to stay 170/180c (measured at grill level, almost 200c on the lid). After more or less 5h the skin is crispy and the inside is juicy (final temp of the loin 67c). It is something in the middle of your two methods and so far is the one i like more. Keep on cooking PitmasterX 💪💪
You are the best chef ever...coocking hotter than the sun and not burned... congrats!!!!!
As an Italian I was shocked when I saw that """porchetta""" in the plastic tray.
Here we use to eat a thick slice in a sandwich. The porchetta is a sort of art, and there are a lot of different varieties.
Often the porchetta is made from a whole hog, sometimes without upper or lower limbs.
The porchetta made from the pork loin wrapped in pork belly Is also famous and obviously Is the most juicy due to the fatness of the belly.
The "rub" has Always Rosemary and wild "finochietto"(which is fennel's plant seeds) which is way different from the flavour of the "finocchio" (fennel) plus other spices and herbs...
Eat It when It's warm, not hot ,and do not put it into the refrigerator or you will ruin the crust and the flavour.
Anyway you did an amazing job and It looks very good!
Greetings from Rome : D
How do you stop it from going bad if you cant put it in the refrigerator? Or is it something thats ment for a huge gathering to be eaten up that same day as its cooked?
@@rickgarland8543 You should eat It within 24 hours, of course you can put It into refrigerator to prevent going bad.
You could also freeze It as well.
Do you have any recipes that you can share? I will try to make this for first time for Thanksgiving for my wife and son! And I would really appreciate all the help that you and people can provide me!
Thank you!
@@luigi7922 Well, I made a video on my own channel a year ago. Here's the link ua-cam.com/video/gYY_61O9U2U/v-deo.html&ab_channel=GrillerTony
Wow I'm drooling... much love from Italy ❤️ keep killing it
Nice video guys...looks awesome...video quality...music...perfection!!!
I love that you're including your crew in the videos but I miss your old cook pit.
Another excellent Pitmaster X video.
I missed Denise. Say hi to her on my behalf.
We need a guga foods and pit master x collab ASAP
Ski Massk heck yes
why??? guga does not bbq he puts everything in a sous vide
@@mrsuri33 watch his main channel Guga foods. You're speaking off of a channel literally called Sous vide everything
Question if you had to be friends with Guga or PitmasterX which would you choose? I think I'd go Guga because he lets you eat first and doesn't finger your food.
@@Akuu820 guga because i think his cooking is all around better, Brazilian style cooking and food is delicious
The reason for the difference in flavour between the two methods is due to the 'high temp' version being drier, meaning more of the moisture from the meat had evaporated during cooking, resulting in the flavour concentrating in the roast. There's always going to be a trade off between moisture, which dilutes flavour, and a roast becoming too dry. Both the fat and skin of the pork belly helped prevent that happening here.
I needed this video at Christmas last year!
I like these experiments. Nice one. 👍
I learned a lot from this. Outstanding
Love this channel, great work as always guys..👌💯🇦🇺
(Watching this while I have a porchetta, chicken and beef on the rottisery)
Craving porchetta now. Great job!
Keep up the good work on the grilling
Looks like a lechon belly. I dunno if they're the same but for me they look very similar and both also simple and very delicious, crispy outside but very juicy and tender inside. Dayuuuum!
I do my Porchetta down here in New Zealand, on the Napoleon Charcoal 605 using the Charcoal Rotisserie basket. I sometimes also use Fennel Pollen, and Juniper Berries as well. I also prick the skin all over. This gives the perfect combination of temperature, flavour, and crispiness.
That's so interesting! Thanks buddy!
Very nice video! Keep on grilling, rule!!!
I Didn't know this could be done at home . Hmm something else to try ... 👍....
You can even use your oven to control the temperature better but you lose some smoke flavor
that looks yummy 😋
Well done. Try it with fennel pollen if you can find some from your spice guy. Doesn’t get any better.
never tried porchetta but this looks awesome
I think option 3 of using a rotisserie would give it the best of both ways?
That, or low 'n slow and finishing off in a deep fat fryer >.>
For sure! Rotor is the best of both worlds!
Yeah, I also think rotisserie would produce the best result.
That’s how porchetta is made in Brazil
@@Ich1GoTgl No because the fast and hot transferred taste better... I think it seared the outside somehow so less taste went out or something.
3482 wow I didn't know c and f had so much difference. I bet that skin was really crispy. Keep up the great work my friend. Wear sun screen.
For lower temp one:
Let the seasoning sit for some time.
Turning the roast may be helpful for crisping up all sides of skin.
Additionally pork fat starts to render between 130-140 degrees Fahrenheit or 54-60 degrees Celsius. So even though its counter intuitive with large pieces of meat that you actually want to cook it just a little higher temp so the fat can not only render but mix with all the other flavors.
Roel, if you rotated the low temp one, would it be crispy all the way around?
Looked great
The first one had more flavor possibly due to the fact that you tasted it first! You had acclimated your taste buds with the first one... This is merely my hypothesis. No evidence-based research was conducted to either refute nor support my hypothesis! ix machalich... Or whatever! 🤣 You guys rock! Love your channel!
I think your conjecture has merit and that Roel should have at least 100 blind tasters over to form a more cogent hypothesis. Then we would have sufficient N to formulate a "Theorem of Porchetta".
@@etherdog Now THAT... Is brilliant!
Notification gang right hereeee twooot twoooot! 🚂
Both is brilliant
Think some prep work on the skin was required too before rolling, like sitting on salt and light perforation with a meat tenderiser. That may have helped the low and slow.
The other is that the water bath maybe was too close? On an offset, the water pan would be to the right and great some moisture without steaming the skin directly.
Wow, looks amazing🍽 Porchetta Bout It😄😂😎
Yum!
ziet er goed uit!🤤
Great cook.. I have never cooked with fennel, only seeds.. what is the difference in flavor of the 2
The High Temp one infused all those flavors of the spices and herbs deep into the meat. The high heat made them penetrate the meat. Also, the more moisture in the low temp one will tend to dilute the flavors a bit. The same reason why a steak seared with a crust will taste better than a slow roasted one.
0:54 PORKETTAAAAAAHHHH!!!
A+ on the background music
Hmmmm!, delicious porchetta I have done it twice on my Weber BBQ rotisserie 125'c for 3 hours it was yummy😋
But the outside was a bit soft!
A receipt i recommended special for Christmas day also 🎅but not without a turkey 😁😎
I wonder about deep frying the porchetta. Deep fry for crust, then slow smoke for 90-120 minutes to finish the core?
I love this guy style
👀👀 looking good
Have you tried/considered overcooking it? Pork belly aught to be fatty enough to not dry. And second on the rotisserie.
Lekka Manne. Dit lyk baie mooi. 10/10
Wow. Mal wieder ein klasse Video. 👍👍👍. Grüße von uns
Ideally, you should spit roast porchetta regardless of temperature.
All the best-
Nice shots with the Panasonic S1 Morrison
How do you sharpen your knives?
Awesome :)
i start mine low and then finish high like the second taste, but i use a rotisserie and instead of butterflying it open, i put a brined tenderloin in the center. i also use primarily lemon grass instead of fennel, because asian
Could the low temperature one be crisped up more evenly if you sat the roast on its side rather than having half of the skin facing down? Or would that have the same result?
Maybe do it on a rotisserie and at a medium temp.
Wasn't the fennel flavoursupposed to come from fennel seeds?
The flower according to this guy ua-cam.com/video/o5qJ3MAPxS8/v-deo.html
Could you turn the low and slow one to get an even crisp?
you should do this on the rotisserie
If you tried flipping it over halfway through would it make it crispy all the way like the other?
high temperatures let the juices run different compared to low and slow. This might cause the herbs, salt, etc. to spread better in/over the meat. Might this be the explanation for the difference in flavour?
What was the time difference in cooking for the 2 porchettas?
The high temperature allows the essential oil from the herbs mix with the meat, just the flavor goes into the meat. On the contrary, low temperature doesn't help the mixing of flavors because the temperature inside wasn't high.
The explanation is that when you lose a lot of moisture, the flavors of the seasoning will concentrate.
Greetings pitmaster Roel. It seems to me that if you would've rotated the low temp porchetta the skin should've crisppen evenly all the way around.
I was thinking the same, but I wonder if you get the same crisp all the way around as Roel as on the top now. If you turn it, you let the part that is on top go to the bottom not crispen further, so I would think it will not be as crispy as it is in the video. And as Roel mentions, the crisp even now doesn't go all the way to the edge of the skin.
Possibly the water was to close. The high temp needed the water for burn but left great crust before turning down.
Low temp, the water is added when temp raised. Moisture kept skin from crisping up. Needed to lower the drip tray.
But you can always turn it too...😁
Thanks for this recipe. I will be making it!!! 😉
haha i also start to whisper, when it gets dark outside :D
This is when you heat up some oil and start basting the outside until the skin starts to bubble up
When you cook it low and slow your supposed to shower it with really hot oil to crunch up the skin.
That’s an argument for going with a rotisserie if I ever heard one...
I will try the middle temperature. Keep on grilling
Super 👍👍👍
I think the low temp cooked one was on a rack that was lower then the high temp one and thats why the bottom didbt crisp up as well
Could you flip them over? So the bottom would also crisp into a nice crust.
What if you tried the Porchetta on an off-set smoker. I have had great success with crispy skin on my pork belly strips and you can drown in the juices.
The best way to make a porchetta is with a rotisserie and to cut the skin lightly. Then you will get a really pop up skin. The piece of meat you have for the porchetta is looking amazing 👍👍👍
This is darker than my future
Your dog is way too cute 🤷🏼♂️
Higher temp. reduced in size (smaller) hence condensed flavour, low temp opposite. Thanks for sharing. The piece on your left after cutting was larger (wider) piece, where was that put, higher first, I think so. Please confirm.
Smaller piece was a higher temp. larger piece lower temp. took longer to cook and had less flavour, needed more seanoning. Next test weigh the pieces before and after.
Not bad... I do them on the Joetisserie
They are excellent
Hello, big fan of your videos but i think you need to use a rotesserie equipment to even the crispy and also let it dry brine for one day before cooking to get the flavor
Would you dry brine with the pork laid out flat or roll it and tie it? I want to try this. Could I roll it every 15-20 minutes to mimic the effect of a rotisserie?
Mr flavor flav 😂
Im going straight up the middle, high temp, just not as hi as you went Cheers!!!
I would split the difference in temp, and rotate the roast as needed, or use the the joetissere.
I do not understand how you do not have One Million Subs yet! Come on people. Like & Subscribe!
Your Channel is Fantastic!
Thanks
we need smell-through-video tech!
(only for good cooking vids of course, not much elsewhere)
Have you tried to use a blow torch at the beginning to crisp up the skin? I have seen someone using the blow torch and the skin became fluffy and crispy.....
......just asking....
Are you saying to torch the skin until it crispens, then slow cook or put it on the smoker? Oh my, this sure sounds like a great compromise to Roel's conundrum.
@@scotthanson7840 You can do it two ways.....1) blow torch the skin early before putting it inside the oven/smoker.....until the skin becomes fluffy.....then cook it at 350F until the inside temps reach about 185F (if I remember correctly)...or 2) blow torch the skin just enough until it dries out then put it in the smoker at about 450F until the skin becomes fluffy (about 15-20 minutes) then cook it @350F BTW, there is a video on youtube about making an authentic Italian porcheta, and the guy blow torches the skin until the skin dries up. The important thing is the skin must be dry, otherwise it won't become fluffy. That's the secret to fluffy skin
I don't know how you didn't burn that pork cooking it at more than 3,000 degrees. Well done.
I say roast the low temp one longer and flip it towards the end of the cook. The high temp one definitely had more concentrated flavors. They really looked like they were cooked to different internal temps.
The steam from below softened the skin on the low and slow piece. The high and fast piece was already crunchy when you put water in the basin below it.
I’m wondering that, too. Plus the rack was different, and held it closer to the water...
Um both combined is the best of both worlds.
The hot one probably had some more maillard reaction done to it which gave it better flavour
Porcetta is really tasty 😍😍
PORCHETTA !
Cashuma sorry boss
@@jpb2541 . . . ok, write it down, 50 times . . . and everything's forgotten . . . ;-)
Best i had was in italy done in a pizza oven at 350 covered in foil for 2 hours and foil taken off for 10 minutes. 😃👍
To me, the early hi-temp had a positive effect on the flavor of the 'start high, finish slow' roast. Caramelization allowed to mature in the cooking process? Maybe.....
Just curious. Do you think you could cook this in a turkey deep fryer for 15-20 minutes, then finish it on a smoker to ideal internal temp?
Interesting
Is the perfect answer to use the JoeTisserie?
Harld Approves
Where did you buy the pork belly? :D
I have to go to a meat market and give them a week's lead time. You can get small pork bellies at Asian markets.
Waar haal je die handige bakjes?
I would like to see you do the Genaro or Jamie Oliver recipes and on the Joetisserie. I dont think this was a traditional Italian Porchetta because all the ones I have seen have pork mince and all the herbs in the middle not just herbs and onions. I think the Joetisserie would give you the crust we all crave. I am doing one today and plan to be slow and indirect until I get close to temp then direct at the end to try to get the crust. I hope this doesn’t sound critical as I am a huge fan of your work.
I'm having a hard time getting my grill up to 3,482 degrees Fahrenheit? What type of charcoal you using lol?
we use plutonium most of the time. depends on which country
Even without a rotisserie, what about flipping the porchetta half way thorough to crisp up the bottom side?
Try high temp first but indirect heat and inject before