How to Make Martha Stewart's Porchetta | Martha's Cooking School | Martha Stewart

Watch Martha use tender pork loin to make an Italian classic, porchetta. This crispy rolled meat dish is made with hefty butchers cuts and lots of highly aromatic spices. Serve the slices at your next family dinner, or use them to make a memorable sandwich.
#MarthaStewart #Porchetta #Pork #Loin #Recipe #Italian
Get the recipe at: www.marthastewart.com/1056744...
00:00 Introduction
00:09 How To Prepare Pork Loin
2:22 How To Make Filling
4:37 How To Roll The Meat
5:29 Drying And Cooking Instructions
6:43 How To Slice And Serve
8:50 Final Result
Brought to you by Martha Stewart: www.marthastewart.com
Subscribe for more Martha now!: marthastewart.com/account/qui...
Want more Martha?
Twitter: / marthastewart
Facebook: / marthastewart
Pinterest: / marthastewart
Instagram: / marthastewart
Google Plus: plus.google.com/+MarthaStewar...
Martha's Official Blog: www.themarthablog.com/
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
/ marthastewart
How to Make Martha Stewart's Porchetta | Martha's Cooking School | Martha Stewart

[@MarthaStewart]

Get the recipe at: www.marthastewart.com/1056744/porchetta

[@Sourpusscandy]

How much did that weigh before cooking it? 5 lbs?

[@CFByrne1]

​@@Sourpusscandy From the text detailed recipe linked above:
"1 (5- to 8-pound) pork belly, skin-on"
"1 (3- to 4-pound) pork loin".
Just from my eyeballing it, the video looks like it might have been on the lower side of these ranges. So yes, maybe #5 for the belly and 2 or 3 for the loin.

[@dogsofberkeley]

Closer to 10 lbs​ @@Sourpusscandy

[@joejackson3415]

I joke with others but it's the truth, I've hung many a hams and allot of bacon in a pillow case.lol😊. We used white meat paper of course and old pillow case was economical for smoke/meat shed. You have my total admiration Martha ❤!

[@ParkersCrossing]

Martha, you make everything look and sound so amazing….my mouth was watering while you were slicing the meat!! Lol! Thank you for sharing this beautiful recipe with is!!

[@enriquemendoza1137]

I LOVE IT!!! EXCELLENT RECIPE. THANKS..

[@patriciavincent5076]

Amazing! Mouthwatering!

[@ambrosejoseph4843]

Wow, looks amazing.

[@rudevalve]

Certified Gold!!!!!

[@user-sj1dy2rd9e]

Dear Martha!
I am writing to you from Russia, from Siberia.
I love your program and your wonderful recipes!
I cook with pleasure!

[@DavesIneosGrenadier]

I love Porchetta when i am in Italy and I have seen so many cooking shows that absolutely destroy it. Many of the American ones do it without the crackling/skin. Others really mess up the herbs and particularly the lemon zest. This one looks perfect. A really critical person could say that some of the skin needed to be crispier in places, but honestly that would just be beautiful to eat.

[@mrsbluesky8415]

Omg mouthwatering!

[@frankendoll1455]

Oh my!!! Yummy 😋

[@usandplus]

OMG! This is so good! Half of the meat is full of taste!😀💗

[@cathyrector8846]

1:03

[@leadingkitchenbysumaira]

Amazing looks tooo yummy delicious

[@sophacooking]

Amazing cooking 👍👍👍 I like your videos ❤❤

[@justgoodfood]

Very good recipe❤

[@annamariayannetta242]

Bellissimo Martha!!!!🇮🇹🇮🇹🇮🇹🇮🇹♥️🍷

[@jujub4553]

Yummmm 🤤🤤🤤

[@homevalueglass3809]

I trust in mama Martha

[@kingk2405]

Fennel pollen is a part of the original recipe . Very few people are using it maybe because if its price but that is the real thing .

[@Mannymac25]

Yes Amazon has it but pricey for a small amount

[@bestkksser]

No Matter How You Feel Today,Get Up,Look Up And Give God The Glory For Waking You Up🇧🇸❤️

[@DIETRICHCICCONE]

'God' is just a myth dear 😂

[@noahmoore9162]

@@DIETRICHCICCONE Enjoy your Creation Death Eternal

[@chriswren1825]

Wtf does this have to do with the cooking video? Get a life, lady.

[@DavesIneosGrenadier]

@@DIETRICHCICCONE No I'm not! My wife often looks at me, rolls her eyes, and says oh my god!

[@GrampiesCorner]

Putting slip knots on your string makes this task much easier to do tightly by yourself.

[@daveklein2826]

Not necessary

[@miriamarias9230]

❤

[@annamariayannetta242]

🇮🇹♥️

[@paxetbonum8558]

👏👏👏👍😍

[@jackiwannapaint3042]

Martha: fennel Pollen? its $22/oz !

[@judithsweeney2553]

Fennel pollen?

[@daveklein2826]

Yes what didn't you understand

[@user-er9fx3qx7n]

well explained of course - just wondering where to find it - there's always Amazon I suppose

[@cathyrector8846]

Stuffed cabbage

[@davidcomtedeherstal]

The Germans call it a "Rollbraten".

[@BrandensOutdoorChannel]

Umbria = "oombrians"

[@gibbleking]

most of that joints topping was soggy..the underneath clearly had sat on the pan instead of being raised so the underneath was barley cooked...a poor example of crsipy skin..needed to be cooked on the outside for at least another 20 minutes...it wasnt turned either ..as a chef id have been sacked for this..

[@mightybitchy]

Looks delicious. But the raw meat made me cringe. It looked like human skin.

[@daveklein2826]

Bok HOO Princess

[@dogsofberkeley]

I've never seen human skin that looked like that

[@carlosmcse]

The skin is too soft. You need a torch

[@tommackay7433]

Watching this is torture

[@vigouroso]

LOL - Looks like your kinda disquieted about the accidental missile attacks on Poland by Ukraine trying to fight Russia!