I love Porchetta. If the juices aren't too salty, defat it and reduce, add a packet of gelatin so to really get it "sticky". Add a bit of orange juice and some chili flakes, which will lift the flavors of the au jus nicely.
I loved the look of the porchetta you all cooked and was wanting some of it so badly and will have to try making it myself. The parmesan farroto is one dish I have not eaten, or will eat.
Dan, any reason I couldn't do this same technique on a 3# piece of pork belly? I've followed another recipe for porchetta that did almost the same things with skin-on pork belly. Seemed to work fine, but I'd like to duplicate your approach with the piece of meat I have in the fridge right now. What do you think?
I just made your delicious porchetta.. it turned out beautifully, as described. now what can I make with the drippings? You said to keep it but what do I do with it please? I also don't want to throw it out. Thanks
ATK is so funny with their meat mannequins: that cow they shove out us SO large but at least it's ground-level. But that li'l pink pig on the counter is insane! When I was in grad school in Louisiana I saw a pig club that weighed +600 lbs. Frightening. It definitely NOT Charlotte's Web like ATK counter pig😅
FurryWooki I feel like one might be better off butterflying the pork butt, spreading the paste inside, then rolling/tying it up before roasting. How were your results?
@@artchatkoo9156 Butterflying would be my next step as well. I think you could get a more consistent seasoning layer that way rather than stuffing within pockets. There were slices that were simply over-seasoned with herb paste, quite astringent. If you make this a couple times to your liking, I think it would make for an incredible holiday/special event meal. I hope to try it on the smoker this summer. Oh, and don't be shy with the salt.
0k , Bridget , the click bait is pissing ME OFF ! . That strawberry blond hair , dare I say … RED , that shows up on your shots with Julia , is YOU ! Red hair , maroon blouse , attitude ! HELL YEAH ! School me gurl !
I’ve made this for my last two Christmas dinners and think it is an amazing “...version of porchetta that you and I can make at home...” Great video and recipe! I just follow it as precisely as so can and it comes out perfect!
@@ellengregory8002 Oh yes, I think you could still brush it with a baking soda slurry to enhance the browning and stick it in a broiler. I think the herbs would be so pronounced and the pork would be ridiculously moist and tender.
I love how you made the Porchetta: Boneless pork butt 3 tbl fennel seed ground to powder in grinder 1/2 cup rosemary no stems 1/4 cup fresh thyme 12 cloves garlic 1 tbl black pepper 2 tsp kosher salt pulse seasoning in food processor till broken down 1/2 cup virgin Olive Oil, process till smooth Crosshatch butt fat cap cut in half with grain cut slits into meat salt the butt halves mash paste into sides and slits not fat cap tie fat side up with butcher string season fat cap with 1 tbl kosher salt 1 tsp black pepper 1/4 tsp baking soda sprinkle and rub onto fat cap refrigerate uncovered for 24 hours 325 degree oven in aluminum covered roast pan for 2.5 hours till 180 degrees raise oven to 500 degrees drain liquid from roast pan remove twine from butt place butt on aluminum foil in roast pan roast to 190 degrees internal in 500 degree oven Slice in thick pieces and eat
Dan, in my humble opinion, you are definitely the one at ATK to bring ethnically-inspired American cuisine to the future. You have been doing great!!! Please do more international dishes different from the "usual suspects": Portuguese, Spanish, Greek, Cantonese-Chinese, Indian, Moroccan, Middle Eastern, etc. I am confident that you will do a superb job. Best to you!
They have something similar (or maybe exactly the same?) in Sweden called mesmör. Smör means butter, so as you might expect, it has a spreadable consistency. Not sure about the Norwegian variety. Didn't like it much as a kid (by itself), but suspect I would like it now. It had a great nutty flavor that went well in sauces.
I think these are the most honest evaluations of any Cooking Channel thank you guys. Made me feel good that most the stuff that you analyzed I already on the same brands
we have actually roasted whole pigs and whole lamb in our back yard (indirect heat) spit .. my father used apple cider and a ton of garlic to season the pig.... wonderful!!! and i miss those days!!! not sure how i feel about fennel on the pork
They actually called it "a great version of Porchetta that you can make at home" after explaining the obvious...that they weren't going to spit roast a while pig like they do in Italy.
@@@ellengregory8002 The title of the video is "How to Make the Ultimate Italian Dinner: Porchetta and Parmesan Farroto." There is nothing "ultimate" (the best or most extreme of its kind) about this recipe. I have been at parties where ordinary people, in the US, roasted a whole pig in their backyard, that would be the "ultimate." My problem is not with the recipe at all, It looks absolutely delicious, my problem is with the hyperbolic title. It obviously wasn't left out of the title for brevity, they could easily have called the video something like 'Making a Great Italian Dinner: Mock Porchetta and Farroto.' No need to put the obvious (how to), nor the inaccurate (ultimate) in the headline.
No skin? Oof. I prefer Scott Rea's version. Pork belly (with skin of course) butterflied, rubbed inside with garlic, thyme, rosemary, pepper, salt, olive oil and fennel pollen (not fennel seed); rolled up, tied, rubbed with salt all over the skin, 400 degree/30min then 325 degrees for 3.5h. It's heavenly. I make it at least once a month. Big hit at parties.
The wife and I - both chefs - followed Dan's recipe exactly as written. Same ingredients, amounts, et cetera. This recipe either isn't dialed in correctly or the end result is not what's shown. First, I believe they are using (and not mentioning having used) a convection oven. Second, the cooking times and temps are way too high and result in dense, dry, bricks of pork. Third, seasoning is way off. The dish needed a tremendous amount of additional salt. I'd recommend giving this pork recipe a skip.
@@josephineroe8424 Calling it porchetta which is a italian name for something is disrespectful. You don't put a carrot into a bread and call it a hotdog or do you?
KDuncker That's silly. Nobody is going to make a home version of a real Porchetta like they're made in Italy. Those things are too big. Pretty much every recipe on UA-cam is a simpler, smaller version using similar cuts and seasoning. There's nothing disrespectful about that. It's a pork dish, not a sacrament for goodness sake.
Why not? What temperature do you think stew is cooked to? In both cases the meat is cooked to a high temperature because it results in the desired flavor and texture. If you are looking for a different result, by all means cook the pork differently.
I'd rather hear that than go the Giada route and have them overemphasize Italian words with an Italian accent. It's syntax - when you're speaking English, you're going to say things in the same dialect so it syncs up, or it will sound out of place and weird. The same is true for Italians who use English loan words - they're going to say it with an Italian accent!
It's "Americanized" not "Americanised". Your Italian spelling hurts my eyes😄 We could all go the Gordon Ramsay root and say riz-ZAHT-toe but that sounds too comical. And seriously, who in the hell puts an H in the word "ricotta"? Honestly, I've never anyone anywhere say ricotha.
This is so awesome getting the full episode on UA-cam!! So grateful
Awesome job on the pork shoulder!
I love Porchetta. If the juices aren't too salty, defat it and reduce, add a packet of gelatin so to really get it "sticky". Add a bit of orange juice and some chili flakes, which will lift the flavors of the au jus nicely.
Nice tip ty
8
I loved the look of the porchetta you all cooked and was wanting some of it so badly and will have to try making it myself. The parmesan farroto is one dish I have not eaten, or will eat.
Oh Dan, you make me swoon with longing... for the porchetta!
ATK should do episodes with 3 components: appetizer, entree and dessert. This would make shows complete and well-rounded😃
Do Osso Bucco next
Jack and Julia are just too cute together.
Yummy
how old is dan?
Porchetta is made with pork belly. The other way to cook it is if you cook the entire pig on a spit. But porchetta is made with pork belly
I find it very annoying that she leans on the other woman’s shoulder
Sorry, that’s not porchetta. It’s a roast. They’re different things.
Who else loves when they see an America's Test Kitchen Upload?
😍😍😍
Me😍😚☺
Me!
I realize I'm kinda off topic but do anybody know of a good place to stream new tv shows online ?
@Marcus Blaze I use FlixZone. You can find it by googling =)
I absolutely love America's Test Kitchen. I wish you would upload earlier seasons. I would love to watch it from the very beginning!💕
Agree. Lawsuit with Christopher Kimball put a hold on that - so I read - could be wrong.
Big fan of Erin.
Happy New Year America's Test Kitchen. .love the easy porchetta and farotto recipes thank you 🍷👍
Nice selections and new choices, but can you do something from Afghan please not the kabobs but a main meal selection
That looks yummy thanks for recipe Dan love it
Dan, any reason I couldn't do this same technique on a 3# piece of pork belly? I've followed another recipe for porchetta that did almost the same things with skin-on pork belly. Seemed to work fine, but I'd like to duplicate your approach with the piece of meat I have in the fridge right now. What do you think?
I love risotto in all ways. I can't wait to try faroto!
Raises the question. Begging the question Is a logical fallacy wherein you assume the correctness of your premise.
Erin's voice is so soothing.
I just made your delicious porchetta.. it turned out beautifully, as described. now what can I make with the drippings? You said to keep it but what do I do with it please? I also don't want to throw it out. Thanks
Will definitely be trying the porchetta recipe soon. Thanks for the instruction.
II bet they poured off a glass or two of the wine for "testing purposes" ;)
I made exact Porchetta recipe and it was Amazing family loved it. This recipe earned itself a spot for my Christmas dinner for something different.
ATK is so funny with their meat mannequins: that cow they shove out us SO large but at least it's ground-level. But that li'l pink pig on the counter is insane! When I was in grad school in Louisiana I saw a pig club that weighed +600 lbs. Frightening. It definitely NOT Charlotte's Web like ATK counter pig😅
Fun! You said I could just say hello. "Hello, and I really mean it :- ) "
I made the porchetta. Just be mindful of measurements if you’re using dried rosemary, it can get very bitter.
FurryWooki I feel like one might be better off butterflying the pork butt, spreading the paste inside, then rolling/tying it up before roasting. How were your results?
@@artchatkoo9156 Butterflying would be my next step as well. I think you could get a more consistent seasoning layer that way rather than stuffing within pockets. There were slices that were simply over-seasoned with herb paste, quite astringent. If you make this a couple times to your liking, I think it would make for an incredible holiday/special event meal. I hope to try it on the smoker this summer. Oh, and don't be shy with the salt.
0k , Bridget , the click bait is pissing ME OFF ! . That strawberry blond hair , dare I say … RED , that shows up on your shots with Julia , is YOU ! Red hair , maroon blouse , attitude ! HELL YEAH ! School me gurl !
HI great show dish looks absolutely delicious new subscriber from Trinidad.
I’ve made this for my last two Christmas dinners and think it is an amazing “...version of porchetta that you and I can make at home...” Great video and recipe! I just follow it as precisely as so can and it comes out perfect!
More Gilbert Grape, I mean Dan Souza, please. The end.
Ok, lets see porchetta sous vide style.
bbstucki
Wouldn't you still want to roast it for the outside texture?
@@ellengregory8002
Oh yes, I think you could still brush it with a baking soda slurry to enhance the browning and stick it in a broiler. I think the herbs would be so pronounced and the pork would be ridiculously moist and tender.
Porchetta without crispy crackling skin is NOT Porchetta
Love these videos, Thanks all
I love how you made the Porchetta:
Boneless pork butt
3 tbl fennel seed ground to powder in grinder
1/2 cup rosemary no stems
1/4 cup fresh thyme
12 cloves garlic
1 tbl black pepper
2 tsp kosher salt
pulse seasoning in food processor till broken down
1/2 cup virgin Olive Oil, process till smooth
Crosshatch butt fat cap
cut in half with grain
cut slits into meat
salt the butt halves
mash paste into sides and slits not fat cap
tie fat side up with butcher string
season fat cap with
1 tbl kosher salt
1 tsp black pepper
1/4 tsp baking soda
sprinkle and rub onto fat cap
refrigerate uncovered for 24 hours
325 degree oven in aluminum covered roast pan for 2.5 hours till 180 degrees
raise oven to 500 degrees drain liquid from roast pan remove twine from butt
place butt on aluminum foil in roast pan
roast to 190 degrees internal in 500 degree oven
Slice in thick pieces and eat
fennel is soo disgusting. if i want licorice i'll buy some candy.
Dan needs more air time
Dan, in my humble opinion, you are definitely the one at ATK to bring ethnically-inspired American cuisine to the future. You have been doing great!!! Please do more international dishes different from the "usual suspects": Portuguese, Spanish, Greek, Cantonese-Chinese, Indian, Moroccan, Middle Eastern, etc. I am confident that you will do a superb job. Best to you!
Just used your fried tofu recipe, my spouse loves it!
Yum! Soud so good right now😋
Why don't Americans dig pork crackling? It's the cherry on the pork cake adding so much texture and flavour.
Love Dan Souza❤️
6 lbs.? more like half of that.
The Norwegian brown cheese is also made with whey which is cooked. Some is made with added goat milk.
They have something similar (or maybe exactly the same?) in Sweden called mesmör. Smör means butter, so as you might expect, it has a spreadable consistency. Not sure about the Norwegian variety. Didn't like it much as a kid (by itself), but suspect I would like it now. It had a great nutty flavor that went well in sauces.
I think these are the most honest evaluations of any Cooking Channel thank you guys. Made me feel good that most the stuff that you analyzed I already on the same brands
😋
No wine?
very similar to Pernil without the bone or skin. the foroto looks like farina.
I agree
I've never seen farina that wasn't white
Say Julia again.
I do!!
we have actually roasted whole pigs and whole lamb in our back yard (indirect heat) spit .. my father used apple cider and a ton of garlic to season the pig.... wonderful!!! and i miss those days!!! not sure how i feel about fennel on the pork
you can call this many things BUT porchetta is not right. It just isn't.
Yes, it would be nice if they simply label it something like mock porchetta.
They actually called it "a great version of Porchetta that you can make at home" after explaining the obvious...that they weren't going to spit roast a while pig like they do in Italy.
@@@ellengregory8002 The title of the video is "How to Make the Ultimate Italian Dinner: Porchetta and Parmesan Farroto." There is nothing "ultimate" (the best or most extreme of its kind) about this recipe. I have been at parties where ordinary people, in the US, roasted a whole pig in their backyard, that would be the "ultimate." My problem is not with the recipe at all, It looks absolutely delicious, my problem is with the hyperbolic title. It obviously wasn't left out of the title for brevity, they could easily have called the video something like 'Making a Great Italian Dinner: Mock Porchetta and Farroto.' No need to put the obvious (how to), nor the inaccurate (ultimate) in the headline.
@@fordhouse8b Get over yourself.
What herb would you recommend switching the rosemary for in the pork recipe? We have a rosemary allergy so a lot of recipes are difficult to modify.
I'd use a basil/oregano mix.
I LOVE Dan's videos - he's all business, full of facts, and not a giggling goof, like "some"!
so so so. new drinking game: watch your faves and take a shot every time the presenter says "so" to begin a sentemce. "like" is so yesterday
No skin? Oof. I prefer Scott Rea's version. Pork belly (with skin of course) butterflied, rubbed inside with garlic, thyme, rosemary, pepper, salt, olive oil and fennel pollen (not fennel seed); rolled up, tied, rubbed with salt all over the skin, 400 degree/30min then 325 degrees for 3.5h. It's heavenly. I make it at least once a month. Big hit at parties.
Funny how Erin backed off with Julia came to close invading her personal space. BTHO.
Where's the crackling?
Ill stick with the classic ice bucket, thanks.
Looks good but that's not porchetta
The wife and I - both chefs - followed Dan's recipe exactly as written. Same ingredients, amounts, et cetera.
This recipe either isn't dialed in correctly or the end result is not what's shown.
First, I believe they are using (and not mentioning having used) a convection oven.
Second, the cooking times and temps are way too high and result in dense, dry, bricks of pork.
Third, seasoning is way off. The dish needed a tremendous amount of additional salt.
I'd recommend giving this pork recipe a skip.
Jon Conley
So they deliberately tricked people with this recipe you think?
Lol maybe you too should have your own show...
So stupid. You don't have to cut horizontally on onions. They have rings. Only trust fund culinary goobers do that. I laugh at them.
What a stupid thing to complain about. I laugh at you.
Can't take this serious when you're naming that porchetta and italian. Might be american italian but definitely not italian. That's so disrespectful
KDuncker
lol disrespectful?
@@josephineroe8424 Calling it porchetta which is a italian name for something is disrespectful. You don't put a carrot into a bread and call it a hotdog or do you?
KDuncker
That's silly. Nobody is going to make a home version of a real Porchetta like they're made in Italy. Those things are too big. Pretty much every recipe on UA-cam is a simpler, smaller version using similar cuts and seasoning. There's nothing disrespectful about that. It's a pork dish, not a sacrament for goodness sake.
@@ellengregory8002 I don't get it why not call it a different thing then? Your argument is stupid
so not true!! I've had Italian porchetta and this is a very nice alternative since I don't have an outdoor spit!
WHY would u cook pork to 190????
Why not? What temperature do you think stew is cooked to? In both cases the meat is cooked to a high temperature because it results in the desired flavor and texture. If you are looking for a different result, by all means cook the pork differently.
Why "parmejan"? It sounds wierd.
Americanised italian words such as "Risodow", "Farrodow" and "Ricotha", all hurt my ears...LOL
I'd rather hear that than go the Giada route and have them overemphasize Italian words with an Italian accent. It's syntax - when you're speaking English, you're going to say things in the same dialect so it syncs up, or it will sound out of place and weird. The same is true for Italians who use English loan words - they're going to say it with an Italian accent!
Does it also hurt your ears to hear Italians say things like bistecca or rosbiff?
fordhouse8b
No, havent you heard, Italians pronounce all English words perfectly?
It's "Americanized" not "Americanised". Your Italian spelling hurts my eyes😄
We could all go the Gordon Ramsay root and say riz-ZAHT-toe but that sounds too comical. And seriously, who in the hell puts an H in the word "ricotta"? Honestly, I've never anyone anywhere say ricotha.
mikejoe21 weird should be weird:-/
For the Italians this is roast pork, the porchetta is at another level of cuisine (which you obviously...you don't know)
Step 1: Go to Olive Garden
Step 2: Order takeout
Step 3: Go home and plate it.
No Olive Garden for 100 miles.
Rumpa Stiltskin / Don't feel bad, I've don it and I'm a cook. When your hungry and you don't have twenty minutes prep time, that'll do.
🍽️
Hehe
I’m with ya! I love to spend my free time cooking and testing recipes but man, nothing beats some Olive Garden salad and breadsticks!!