a LESSON about CRISPY PORCHETTA!

Today we are going to make a PORCHETTA which is a wonderful dish to share with the family, and which can be used the following days for some WONDERFUL sandwiches!!

- 1 pork belly
- 8-10 garlic cloves
- 1/2 star Anise
- Thyme
- Parsley
- Salt
- Rosemary
- 2 lemon zest
- 1 orange Zest and juice
- Oilve oil
- 2 tablespoons Black pepper

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#porchetta #porkbelly #crispy

[marcudelhoven]

1st, that was a very nice-looking belly, loved your spice/herb blend and how liberally you applied. I would not cut off the ends prior to cooking, those crispy pieces are for the crowd that "always" gathers around when a porchetta is about to be sliced. Those first cuts, the flavors are so concentrated, crispy, and super delicious that to me the trade off from having a dimensionally perfect roast is well worth leaving it on.

[benpholmes]

Dude!! . . . Oh, duuuude!! Oh, I'll give you the like! Great looking recipe.

[acaciomadeira]

Wow i ne.ver knew you had an english channel until today much easier for me to hear it in rnglish than portuguese as portuguese is my second language but portuguese was first langusge i learned as my parents where new comers to canada

[snakuvudu]

I've been browsing recipes for porchetta. I want to attempt it this Xmas.

This was already a pretty good version. Then you broke out that oil bath!

I will use this recipe.

[ukulelesforpeace]

Hallo, which oil do you use for the final stage and how much of it? Thank you.

[jeanpaulmartinez]

3:50 cockroach walking in the cutting board

[TheMorrongon]

You do not burn the edges by putting foil paper during bake, then remove when making the last part. Everything should be evenly cooked without wasting precious work

[arejetko]

Wow, that's a lot of oil but it looks fabulous!

[gabrielevanzati]

real good man, Bravo come si dice in italiano.

[joneslo]

Too much trouble with the hot oil bath and a lot of wastage both on the meat and oil