I put a tonne of work into this video, let me know what you think! (Also, check out my online knife skills course) bengoshawk-site.thinkific.com/courses/the-4-step-process-for-incredible-knife-skills
Heck yeah, this looks amazing. Never thought about simmering the whole thing instead of roasting it. I gave up on trying to get good crackling on my porchetta a while ago, but this may force me to try again. Great video, Ben!
Mister, you are a terrific communicator, the preparation for this presentation is remarkable, simple, innovative technique, cuts through BS, poaching the roast is brilliant I want to try this recipe for New Years Day. Around here in Pennsylvania Dutch Country, German immigrant brought a tradition of serving pork and sauerkraut on New Year's day, pork because pigs scratch forward, and sauerkraut brings good fortune. I think I'll roast the crackling on a bed of sauerkraut, potatoes and carrots with lots of caraway.
I have cooked porchetta many times, even using a shoulder. Generally they taste great but the crackling is, at best, poor. I am going to try this... I think you are becoming my goto chef! Please keep this up. Many thanks.
Me too, I’ve tried putting the cooked roast in a hot frying pan skin side down but you have to use a lot of oil. I have an air fryer that I would like to try but I’m going to give this a try it seems do able for my limited skills. Found this fella by accident. Lol Good luck hope you get the same results.
It is really nice to see such high production values, together with working to a carefully crafted script, as you presented us with in this video. That's not often the rule on UA-cam. It was so well worth watching, I have subscribed and look forward to seeing more of your excellent work.
This looks soooo goood! Right now I'm cooking a piece of pork belly as per your "Pork Belly Tricks No One Knows About | Crispy Roast Pork" video but this recipe is next when I cook pork belly again. All the best, Bas.
Amazing video Ben! You deserve so much more visibility. Top content and stellar editing quality. I'm amazed and happy I can really replicate this recipe at home so easily...
This looks incredible! I've ordered a porchetta for our Christmas dinner, so I won't be making mine like you did, but I'll certainly be cooking it like this!! What an incredible recipe! I can't wait to try it!
Hi! I just found you and now I’m binge watching your UA-cam channel!! you got me at the brussels sprouts recipe and now I’m onto this one… thank you so much. You’re a great teacher! So my question so far is what kind of salt are you actually using? I use several different kinds… This one looks like it might be a large crystal type salt ? I know when I use MALDON sea salt I have to be careful because it’s so salty and so I use it sparingly as a finishing salt… Please advise? Thanks again.❤
Any thoughts on air drying the porchetta in the fridge for 1-2 days to get the crispiest skin possible? The added bonus is that you'd help mitigate any chance of overcooking the pork belly. I'd imagine 50 mins in a 250C oven should be more than sufficient to get it hot enough for consumption.
Score the skin properly, pour boiling water over the whole porchetta skin and wash with white vinegar. Store in the fridge for 12-24 hours. When ready to cook rub well with olive oil and cover lightly with garlic salt. Hottest oven for 25 mins then 180C until internal temp of 55C. Tent with foil to rest until internal temp reaches 64C. Slice thick and serve with spicy apple sauce or gravy. Works with any pork piece with crispy crackle every time.
This is a great video. Very simple to follow. Would adding stock to the pan of water result in a better outcome? Is that something that you have tried?
That is what I'm doing right now. I think leaving it in fridge after the poaching for the skin to dry out should work out well. Fingers crossed and Happy Christmas.
I would make this for Christmas instead of turkey. My one problem, everywhere I go, supermarkets or butcher, they remove the skin or rind that you need for crispy crackling. Whhyy.
If your cooking is so bad that you have to inject the name of Jamie Oliver (worst celebrity chef EVER) during your video... Maybe you need to focus just on yourself, and not others. Nobody cares.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I put a tonne of work into this video, let me know what you think! (Also, check out my online knife skills course) bengoshawk-site.thinkific.com/courses/the-4-step-process-for-incredible-knife-skills
Can you suggest how to convert it?
Heck yeah, this looks amazing. Never thought about simmering the whole thing instead of roasting it. I gave up on trying to get good crackling on my porchetta a while ago, but this may force me to try again. Great video, Ben!
Thanks Cameron, appreciate it mate!
Thanks
A wonderfully clear enunciation and presentation of techniques learnt over time. I am now a subscriber.
Mister, you are a terrific communicator, the preparation for this presentation is remarkable, simple, innovative technique, cuts through BS, poaching the roast is brilliant I want to try this recipe for New Years Day. Around here in Pennsylvania Dutch Country, German immigrant brought a tradition of serving pork and sauerkraut on New Year's day, pork because pigs scratch forward, and sauerkraut brings good fortune. I think I'll roast the crackling on a bed of sauerkraut, potatoes and carrots with lots of caraway.
I have cooked porchetta many times, even using a shoulder. Generally they taste great but the crackling is, at best, poor. I am going to try this... I think you are becoming my goto chef! Please keep this up. Many thanks.
Me too, I’ve tried putting the cooked roast in a hot frying pan skin side down but you have to use a lot of oil. I have an air fryer that I would like to try but I’m going to give this a try it seems do able for my limited skills. Found this fella by accident. Lol Good luck hope you get the same results.
It is really nice to see such high production values, together with working to a carefully crafted script, as you presented us with in this video. That's not often the rule on UA-cam. It was so well worth watching, I have subscribed and look forward to seeing more of your excellent work.
Thanks sooo much for your teaching! Deeply appreciate it! So beautiful
This looks soooo goood! Right now I'm cooking a piece of pork belly as per your "Pork Belly Tricks No One Knows About | Crispy Roast Pork" video but this recipe is next when I cook pork belly again. All the best, Bas.
So, can you add vodka as you proposed on a previous video ? (pork belly) and if so, at what point? Cheers............
Amazing video Ben!
You deserve so much more visibility.
Top content and stellar editing quality.
I'm amazed and happy I can really replicate this recipe at home so easily...
Thank you!
This looks incredible! I've ordered a porchetta for our Christmas dinner, so I won't be making mine like you did, but I'll certainly be cooking it like this!! What an incredible recipe! I can't wait to try it!
Hi! I just found you and now I’m binge watching your UA-cam channel!! you got me at the brussels sprouts recipe and now I’m onto this one… thank you so much. You’re a great teacher!
So my question so far is what kind of salt are you actually using?
I use several different kinds… This one looks like it might be a large crystal type salt ? I know when I use MALDON sea salt I have to be careful because it’s so salty and so I use it sparingly as a finishing salt… Please advise? Thanks again.❤
Awesome. Just found your channel (and subscribed). This recipe will get done for New Year I think.
Any thoughts on air drying the porchetta in the fridge for 1-2 days to get the crispiest skin possible? The added bonus is that you'd help mitigate any chance of overcooking the pork belly. I'd imagine 50 mins in a 250C oven should be more than sufficient to get it hot enough for consumption.
Score the skin properly, pour boiling water over the whole porchetta skin and wash with white vinegar. Store in the fridge for 12-24 hours. When ready to cook rub well with olive oil and cover lightly with garlic salt. Hottest oven for 25 mins then 180C until internal temp of 55C. Tent with foil to rest until internal temp reaches 64C. Slice thick and serve with spicy apple sauce or gravy. Works with any pork piece with crispy crackle every time.
Brilliant - thanks!
What a beauty! I'm salivating mium.
This is a great video. Very simple to follow. Would adding stock to the pan of water result in a better outcome? Is that something that you have tried?
Looks sensational Chef
Thanks Steve!
Im doing this today. I going to use my slow cooker for the first step and my airfryer for the last step...🤞🤗 (Found the recipe on your website!)
It turned out really good!! 😊❤😍
wow, amazing video. Will try this method next time, just Ill use the weber charcoal kettle rotisserie to finish it up to get some smoke into it.
GREAT Video. thank you
Stunning 👍👌
That is a thing of beauty!
I wonder if sous vide instead of simmering would be a good option.
Looks stunning. Curious whether the poaching lends a 'gammon' flavour to the meat or not? Thanks for the video!
Hats off, gonna try it this weekend
You do very good videos
Thank you, I'm glad you like them!
Could you do the boiling ahead of time, like the day before Christmas Day and then leave it in the fridge to roast off on the big day?
That is what I'm doing right now. I think leaving it in fridge after the poaching for the skin to dry out should work out well. Fingers crossed and Happy Christmas.
Could you use an air fryer.
I'll make this for Thanksgiving instead of Turkey!
Do it, you won't regret it!
Thinking about this for Christmas. Please do check back in and let us know how it goes and tastes! Happy Thanksgiving 🦃
I would make this for Christmas instead of turkey. My one problem, everywhere I go, supermarkets or butcher, they remove the skin or rind that you need for crispy crackling. Whhyy.
I'm now wondering if this would be something to try on my kamado's rotisserie...
I didn't notice if you used the tooth pick method or not to stab the skin.
Instead of boiling try sous vide. You don't lose lot of flavors.
How long should I put a refrigerated one in the water for? 90 mins was definitely not enough - internal temp 36C°!
I would defrost it first
I feel like the meat needs more cooking
I was on board all the way through the process until I seen the final product. The inside looks dry and overcooked.
If your cooking is so bad that you have to inject the name of Jamie Oliver (worst celebrity chef EVER) during your video... Maybe you need to focus just on yourself, and not others. Nobody cares.