This dish absolutely made my Christmas dinner. Swapped it out for the old reliable honey glazed ham and had people fighting over the last pieces before the other proteins. Love the explanations as to *why* things work as opposed to just what works. Definitely taking so many lessons from these vids, they’re better than some paid courses 😂
I didn't follow the video super exactly, but took a lot of inspiration from it yesterday on my first try at a porchetta and it was delicious. I kept the herb rub the same but put a couple basil leaves in there and think it was a good addition
One of my favourite things to cook. I often use fillet in the centre but I'll try butterflying next time. I also cook mine over good quality charcoal (indirect) and finish in the oven to ensure a good crackle
@@andysmith3087 was perfect - left it in the fridge overnight after the slow cook, next day took it out in the morning to let it come up to room temp before going back into the oven for the 25 mins
I tie mine differently which is quicker as I’m knocking out a few of these on the weekend at work but as far as I’m concerned this is an ideal way to tie it also and looks bang on as always with your food
Congrats on a brilliant five star review in the ES. (For the new place) Jimi isn't an easy man to please, when he gives five stars you know it's earned. Can't wait to get down there and give it a go.
I've seen people swearing by putting a little bit of vodka on the skin to make it really crispy. I guess it's the same principle, the vodka gets into the skin and then when it evaporates (and because it's vodka it evaporates at a lower temperature than plain water) it pops into a bubble of steam within the skin which makes the light and crispy crackling rather than the dense and chewy kind.
Reminds me a bit of an old, old recipe: collared pork. No oven baking, you just slow cook it in apple cider vinegar with onion, lemons, and a lot of herbs in the roll. 2-4hrs later, and the pork fat will literally melt when it hits your tongue.
I tried this on a huge pice of pork rib (much cheaper than belly here) with a fat cap and it worked great the first time. But I'm going to try the pork belly approach tomorrow. I've written down the method, one question I have is when you pull the porchetta out of the oven from cooking it at 105C, how long did you throw it in the freezer? Last time i tried to fry my fat cap and I was cooking the internal too hot to keep going
Its a very fatty cut. Usually its served just with fresh ciabatta for sandwiches but I guess you could also pair it with a complimentary salad? Does well as the main protein for a roast dinner too. Definitely a centrepiece to be served at the table
In the video you said a 10% brine, but the description has a 25% brine, and the weights listed under that look like a 20% brine? Trying to make it soon and looking for a proper number
Tried the recipe. Love this channel but it wasn't a hit for me. Have made a couple porchettas before and always work hard to ensure the skin is dry to get it crispy (tenderizer on the skin, dried in fridge, hairdryer etc) so I was hesitant that braising it would result in crispy skin. It didn't. I even dried it in the fridge overnight. Took me 1.5 hours to reheat it to 160F internal (convection oven at 400F-450F) and the skin stayed soft. Pork tasted great though.
@@michaelkaliber have you tried the method of simply just drying out the skin for 1-2 days roasting on a low temp for 3 hours then blasting? Convection fan
Looks great though I would recommend starting with a butchers knot for ease. The first knot just go back under one more time with the string and it will hold without needing your finger to press down on it.
Im sure this is very basic stuff for you, but as a homecook I've always wondered : Doesn't it harm the slow cook process when you put in afterwards into a very high temperature oven for 20minutes ? I always feel like it will ruin the tenderness and moisture inside the meat. Thanks for your time
The slow cook breaks it all down and makes it tender. If this was a lean beef cut it may become dry but because there’s so much fat and the skin on the outside it won’t dry out in that time
It's the fact that you're hitting it with the high heat for a very short time. Heat needs time to work its way through the meat (via conduction mostly) and the tender meat in the middle won't be impacted by the high temperature finishing process since you're only blasting it for 20 minutes or so. The same is true when I cook a tender steak via sous vide - 2 hours at 52 degrees C isn't impacted by 2 or 3 minutes getting blasted in a ripping hot pan at 300+ degrees C. Instead, it just develops a wonderful crust while the inside is tender and moist. I hope this helps.
Interesting for the crackle - almost everything you read/watch on the internet regarding achieving crispy crackle is all about drying the skin out (in various ways) - this is the opposite!
How is it possible to get crispy skin after you brine the pork in water and then cook the pork in water ？ Wouldn't the skin absorb too much water and become soogy？
Filipino here! I cook a lot of crispy pork belly aka Lechon Kawali- I’ve found if you’re going to cook it first using a wet cooking method and then blast it on high heat it’s very important to do the following to crisp up the skin 1.pat dry, then score or put holes in the skin 2. Rub white vinegar and salt the skin moderately to help draw out the moisture 3. Let it dry for 24 hours in fridge uncovered (if you’re in a pinch a couple hours will do but you’ll have to roast it for longer and the skin may become a lil chewy) Also remember that commercial ovens get hotter and cook more evenly than what you might have in the kitchen so Chef’s recipe will have to be adjusted for your specific setup in terms of cook time and temp - example I cook my pork belly at 375 for 1.5-2 hours and then at 500 for another hour or longer to get the skin crispy Lastly make sure the pork belly you purchase IS skin-on Bon Appetite!
Cooking bacon in a pan with water in it is more about temperature regulation. If the water is present, then the contents cannot exceed 100°C because any extra energy is taken by the water to become steam. As a result, then bacon cannot burn. This allows you to cook it longer and render the fat until it becomes properly crispy.
I'm not a huge fan of fennel. Tried porchetta from another region and they used dill instead of fennel. I'm gonna try both one with fennel the other with dill and report back
The only things that are missing is tortillas,some very spicy salsa, guacamole,pico de Gallo and some habaneros to bite on the side. Im Mexican so that's how we eat☺️.
Traditional Tuscan Porchetta just uses Fennel Pollen, not Fennel seeds, and some herbs + salt and pepper, Garlic is not authentic and Fennel seeds taste completely different to Pollen. Traditional flavour can only be achieved with the Pollen but I understand it's probably a bit too expensive to use and keep your profit margins healthy. Look forward to trying your Porchetta regardless as looks delicious!
Have you ever had it with the liver stuffed in the middle? I'm not the biggest offal fan and just think it will end up that over-cooked and fluffy texture.
all im gonna say is boys, youe heart is like an engine and the more coffee and time you put into that sucker .... the less time it has so .....stop when ya can boys or your doomed but itll work out for now
@@korenmoscovich4681 okay just saw the notes I was just going off the first 15 seconds. The brine recipe makes no sense at all, neither 10% or 25% add up. My apologies @psarras01. @Fallow please confirm
I’m sorry, but this is not it. I looked at countless videos and this is no where near what it should be. I’m sure there are some folks out there here watching and cringing to see you destroy this poor pork belly. I’m sure on your end it probably tastes good but this is not it. Look up so videos my guy and try it again
the whole section about slow cooking it for 10 hours at 105 deg in water and stock was a real eye opener, really interested to attempt this method
looks like this technique and the brine really helped to render a ton of that extra belly fat
This dish absolutely made my Christmas dinner. Swapped it out for the old reliable honey glazed ham and had people fighting over the last pieces before the other proteins.
Love the explanations as to *why* things work as opposed to just what works. Definitely taking so many lessons from these vids, they’re better than some paid courses 😂
My friend Nathan has been working at Fallow for a few months now and he's loving it!
I didn't follow the video super exactly, but took a lot of inspiration from it yesterday on my first try at a porchetta and it was delicious. I kept the herb rub the same but put a couple basil leaves in there and think it was a good addition
He put basil in there lmao
One of my favourite things to cook. I often use fillet in the centre but I'll try butterflying next time. I also cook mine over good quality charcoal (indirect) and finish in the oven to ensure a good crackle
It's rare that my mouth starts watering as much as it did whwn he cut that roasted pork open at the end. Wowwww❤ ty
I've made porchetta about six times but this, this right here, is the real deal. New method that I have to try. Thank you guyz.
Getting the skin wet was a counterintuitive but really interesting method, thanks for sharing!
There should be more of these demo segments!
Looks great - Any thoughts if I were to the 10 hour low cook the day before, could I finish at the high heat in the oven the next day?
Thanks for this! Trying it today, assuming that you can chill it down after the 10h slow cook to do the 25min hot oven blast the following day?
how did that plan work? My thoughts is it might take a bit longer to warm up all the way through. Gonna try this next week.
@@andysmith3087 was perfect - left it in the fridge overnight after the slow cook, next day took it out in the morning to let it come up to room temp before going back into the oven for the 25 mins
@@Cam-wr5nb thank you!
@@Cam-wr5nbwhat’s the point? Is it for the skin to dry?
@@kenken-pf7ct Just to save time, allowed me to do prep the day before and then just put this in a hot oven before serving friends the next day
Got to be one of my favourite things to eat and I’ve never made it. Definitely going to try it. Cheers
Wish I could like this twice! Looks amazing, will deffo be trying this at home. Coming to Fallow in June - maybe this will be on, will see!
I tie mine differently which is quicker as I’m knocking out a few of these on the weekend at work but as far as I’m concerned this is an ideal way to tie it also and looks bang on as always with your food
I'd love to see a follow up on how you reheat and plate the pork up.
Did I see you cover the tray for the first long cook?
Congrats on a brilliant five star review in the ES. (For the new place) Jimi isn't an easy man to please, when he gives five stars you know it's earned. Can't wait to get down there and give it a go.
Absolutely brilliant, thanks for the upload!
Thank you guys so much for these cooking vids! Its awesome to follow these recipes and the results are amazing!
Pork belly is in the brine today. I can’t wait to put it in the oven later tonight to have it ready for tomorrow's lunch 🤤🤤
Did you actually use their brine quantities? 3 litres water and 1kg of salt?!
They said 10% brine. So I put 300gr of salt in 3L of water. It was awesome. 🍻🍻
Do you have the internal temperatures you need to reach for the slow cook?
good stuff! did the brine help the skin and fat in the final product?
Well this is new. Will try on my next one. Braised porchetta. Should do wonders for the skin.
Would it be possible to get a video showing us how you make your in house breakfast croissant style buns? They look amazing! Great video by the way!!
Hey, we go through the process on this video: ua-cam.com/video/kaDnDIrnRmM/v-deo.html
Lechon is pronounced with the ch as in chop. Anyway, this looks amazing, I'm going to have to make it and visit the restaurant when I can. Cheers.
Adore pork belly, but this is definitely worth a try.
I'm going to try doing this with a Mexican chilli filling, Pork's a big thing in Mexico so I think it will work out pretty cool.
I've seen people swearing by putting a little bit of vodka on the skin to make it really crispy. I guess it's the same principle, the vodka gets into the skin and then when it evaporates (and because it's vodka it evaporates at a lower temperature than plain water) it pops into a bubble of steam within the skin which makes the light and crispy crackling rather than the dense and chewy kind.
Thanks for sharing, that looked amazingly delicious! 🙂😋😎❤
Mouthwatering and now on my list to try. I am saving the cods head for when I can visit!
Reminds me a bit of an old, old recipe: collared pork.
No oven baking, you just slow cook it in apple cider vinegar with onion, lemons, and a lot of herbs in the roll. 2-4hrs later, and the pork fat will literally melt when it hits your tongue.
I tried this on a huge pice of pork rib (much cheaper than belly here) with a fat cap and it worked great the first time. But I'm going to try the pork belly approach tomorrow. I've written down the method, one question I have is when you pull the porchetta out of the oven from cooking it at 105C, how long did you throw it in the freezer? Last time i tried to fry my fat cap and I was cooking the internal too hot to keep going
That’s got me salivating! Fantastic
Would love to know what you serve it with and how you plate it?
Its a very fatty cut. Usually its served just with fresh ciabatta for sandwiches but I guess you could also pair it with a complimentary salad? Does well as the main protein for a roast dinner too. Definitely a centrepiece to be served at the table
How long are u leaving it in the freezer after the cook before the final blast?
Should i half the cooking and freeze time for half the weight?
It's the stock that goes in freezer not the pork if you rewatch
In the video you said a 10% brine, but the description has a 25% brine, and the weights listed under that look like a 20% brine? Trying to make it soon and looking for a proper number
Salivating and I've just had dinner
Just amazing. Diffidently need to try do it at some point.
ps Nice to see we have the same bread knife hahah
Looks out of this world
would this work if i put loing in the middle? i mean in relation to the cooking times? or would it go too dry in the middle
Could you do the 10 hour cook one day, let it chill over night in fridge and then do the final 20 minute cook the next day?
absolutely!
I did this and it was magic. Doing it again next week!
Not bad brother. Super glad I found your channel last week. Shout out ThatDudeCanCook
Tried the recipe. Love this channel but it wasn't a hit for me. Have made a couple porchettas before and always work hard to ensure the skin is dry to get it crispy (tenderizer on the skin, dried in fridge, hairdryer etc) so I was hesitant that braising it would result in crispy skin. It didn't. I even dried it in the fridge overnight. Took me 1.5 hours to reheat it to 160F internal (convection oven at 400F-450F) and the skin stayed soft. Pork tasted great though.
Would be good to hear their response. Did you braise in the oven for 10 hours as they did
@@yasha.george 10 hours is the important part here. It takes me 3-4hrs at 120c from cold in the oven to properly remove moisture from the skin.
@@michaelkaliber have you tried the method of simply just drying out the skin for 1-2 days roasting on a low temp for 3 hours then blasting? Convection fan
Damn I didnt know about rendering in water like that. Very interesting stuff.
Love the videos
Looks great though I would recommend starting with a butchers knot for ease. The first knot just go back under one more time with the string and it will hold without needing your finger to press down on it.
Tied up how I was taught. Good job
when he says 10 hours at 105 degrees, he means Celsius right?
Yes
@@buttonpusher3786 Its 1 o clock in the morning here and I just wacked the Porchetta in the oven, this give me piece of mind to go and sleep, thanks!
Mouth watering.
What temperature is it slow baked at?
105F
I'm sorry it's Centigrade
Every Sunday? I'm in.
Im sure this is very basic stuff for you, but as a homecook I've always wondered : Doesn't it harm the slow cook process when you put in afterwards into a very high temperature oven for 20minutes ? I always feel like it will ruin the tenderness and moisture inside the meat.
Thanks for your time
The slow cook breaks it all down and makes it tender. If this was a lean beef cut it may become dry but because there’s so much fat and the skin on the outside it won’t dry out in that time
you can see how juicy it is when it comes out of the oven
It's the fact that you're hitting it with the high heat for a very short time. Heat needs time to work its way through the meat (via conduction mostly) and the tender meat in the middle won't be impacted by the high temperature finishing process since you're only blasting it for 20 minutes or so.
The same is true when I cook a tender steak via sous vide - 2 hours at 52 degrees C isn't impacted by 2 or 3 minutes getting blasted in a ripping hot pan at 300+ degrees C. Instead, it just develops a wonderful crust while the inside is tender and moist.
I hope this helps.
@@WilliamWallace817 It does, thanks a lot :) !
just trying to clarify here 10% is extremely salty, just wondering if there was a mistake in what you mentioned
Interesting for the crackle - almost everything you read/watch on the internet regarding achieving crispy crackle is all about drying the skin out (in various ways) - this is the opposite!
You literally make me a better person 😭
How is it possible to get crispy skin after you brine the pork in water and then cook the pork in water ？ Wouldn't the skin absorb too much water and become soogy？
Filipino here! I cook a lot of crispy pork belly aka Lechon Kawali- I’ve found if you’re going to cook it first using a wet cooking method and then blast it on high heat it’s very important to do the following to crisp up the skin
1.pat dry, then score or put holes in the skin
2. Rub white vinegar and salt the skin moderately to help draw out the moisture
3. Let it dry for 24 hours in fridge uncovered (if you’re in a pinch a couple hours will do but you’ll have to roast it for longer and the skin may become a lil chewy)
Also remember that commercial ovens get hotter and cook more evenly than what you might have in the kitchen so Chef’s recipe will have to be adjusted for your specific setup in terms of cook time and temp - example I cook my pork belly at 375 for 1.5-2 hours and then at 500 for another hour or longer to get the skin crispy
Lastly make sure the pork belly you purchase IS skin-on
Bon Appetite!
Your process & science behind cooking it in water, is this the same principle as cooking bacon strips in a frying pan with water in it?
Cooking bacon in a pan with water in it is more about temperature regulation. If the water is present, then the contents cannot exceed 100°C because any extra energy is taken by the water to become steam. As a result, then bacon cannot burn. This allows you to cook it longer and render the fat until it becomes properly crispy.
why not cook sousvide instead of in an oven since you are cooking it in stock the whole time anyway?
They hate plastic
Well that's a fancy way to say Lechon 😂
8:02 oh mama
lechon is pronounced "leh-tchon", but you get points for trying...
I'm not a huge fan of fennel. Tried porchetta from another region and they used dill instead of fennel. I'm gonna try both one with fennel the other with dill and report back
I slowed braised in the pot instead and the skin split slightly
Followed these instructions but pork came out the oven flabby, where did we go wrong 😢
If ur in the states maybe it’ was the Celsius to Fahrenheit conversion?
Nope, we’re in the UK 😔
❤
The only things that are missing is tortillas,some very spicy salsa, guacamole,pico de Gallo and some habaneros to bite on the side. Im Mexican so that's how we eat☺️.
Not everything goes with a tortilla dawg. B real.
He said leqch’oue
We just call it Krispy Pata 😂😂
Jk just Lechon too
chicken head neck liver gizzard intestines feet tasty for me sir also cow tripe and intestines
Madonna Santa, I'm making this tomorrow for the wife ❤
Better start brining!
come to texas mate and learn the best bbq in the world
Lol
I had no idea "lechon" could be so difficult for a westerner to pronounce. 😅
Ironic considering it's a Spanish word. Which is Western
Traditional Tuscan Porchetta just uses Fennel Pollen, not Fennel seeds, and some herbs + salt and pepper, Garlic is not authentic and Fennel seeds taste completely different to Pollen. Traditional flavour can only be achieved with the Pollen but I understand it's probably a bit too expensive to use and keep your profit margins healthy. Look forward to trying your Porchetta regardless as looks delicious!
True that, fennel pollen is the ducks nuts for authentic flavourful porchetta
ive never heard of pollen being used as a herb, wow
These guys don’t really do traditional… they do what tastes best to them.
Flavor > "authentic"
Porchetta Is italian
10 hours?!
Follow the advice of someone who has made it over 200 times.
Have you ever had it with the liver stuffed in the middle? I'm not the biggest offal fan and just think it will end up that over-cooked and fluffy texture.
Would love to see how you cook pork butt
all im gonna say is boys, youe heart is like an engine and the more coffee and time you put into that sucker .... the less time it has so .....stop when ya can boys or your doomed but itll work out for now
Please ditch that awful music you have on everything you do…. Otherwise it’s all great
Beautiful porchetta son, looks delicious! By the way, you have a very thick muffled accent my man, sometimes very hard to interpret what your saying
thats just boiled pork belly
Porchetta is not made in this way
1000g of salt in the brine?????????????????????????
10%
100gm in 1 litre of water
@@shalinibhonslehow is that 10% from 10l? 😅
Notes say 25% brine?
@@korenmoscovich4681 okay just saw the notes I was just going off the first 15 seconds. The brine recipe makes no sense at all, neither 10% or 25% add up. My apologies @psarras01.
@Fallow please confirm
Fennel🤮
Grow up
I’m sorry, but this is not it. I looked at countless videos and this is no where near what it should be. I’m sure there are some folks out there here watching and cringing to see you destroy this poor pork belly. I’m sure on your end it probably tastes good but this is not it. Look up so videos my guy and try it again