PORCHETTA RECIPE | How to Make Porchetta at Home

Porchetta is deliciously moist rolled pork belly, covered with a crisp, crunchy skin and seasoned with fresh green herbs giving it the most sensational flavour. It is traditionally slow cooked for several hours in a wood fire oven and my Dad, who has been making it for 20 years, is the master who will share his techniques! Not for the faint hearted, good porchetta does require some patience…but the end result is literally MELT-IN-YOUR-MOUTH ridiculously, great.

#porchetta #porchettarecipe #HowToMakePorchetta

PORCHETTA | How to Make Porchetta at Home

INGREDIENTS:
4kg (8.8 pounds) pork belly
Nutmeg
Salt & Pepper
Brandy
Rosemary
Bay leaves.

HOW TO COOK THE PORCHETTA:
Using foil, wrap the porchetta completely, using a few pieces, to make sure there are no gaps. Cover each end too, pressing down to keep it firmly on the pork.
Now, using a fork, pricki the foil almost all over – but be gentle as there is no need to do this to the meat. This technique, will help the fat to come out.
Pre-heat a woodfire oven to 300 degrees celcius (or 572F).
Get the tray, and place the grill rack inside, then pour water into the bottom of it, making sure it doesn’t touch the porchetta. This is the best technique to allow the fat to drip and prevent it from sticking to the pan. It will also help to cook the meat, with the vapour it will produce, keeping it tender.
Place the tray in the oven, and leave it to cook for 10hr at this temperature.
After 10 hours, remove it from the oven, take off the aluminium foil, then place it back on the rack and in the oven for between 1-1.5 hour.
This extra time, will allow for the crust to form and requires you to turn the porchetta over every 20min or so, to ensure it is consistently crunchy all-round!
Now…just a little more patience! Remove it from the oven, leave it to rest, covered with a tea towel or cloth for 2 hr….then it’s time to DEVOUR it!
E ora si mangia, Vincenzo’s Plate…Enjoy!

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[cptcaveman]

I think it's Cooking universal that with my dad will always be a treasured memory.

[Juanelo]

Vincenzo, no one can prepare and cook pork like your dad! It's obviously bursting with flavor! Being of Italian descent, I was easily able to understand, ah, er, 4 words of the dialog. 😆 I've never seen anything like the technique of rolling the porchetta and fitting it snuggly in a net and roasting it as you did. It turned out beyond delicious! Thank you for laying out the entire porchetta making process in the description. It's perfectly complete. What a magnificent feast! Thanks for sharing it all with us!

[tbac]

Once again Thank you for showing the world Italian food is not just pizza and macaroni/pasta.
I love the use of the pipe, That was great.
I also cook it in the over at a lower temp and longer 375f for 5 hours then raise to 450f for one hour at the most.
PORCHETTA is not for Christmas any more.

[cll]

Wow awesome delicious juicy crunchy porchetta

[stephenkywong]

Porchetta is one of my favorite meats!!!

[manong]

Mr Vincenzo, I can’t thank you enough for that wonderful video with your papa! This is stunning ❤️. Wow! We can feel the love from here 👌

[pattiscarola]

Thank you for this - my husband made it and it is the best thing I’ve ever eaten

[Ramyapad]

Yum looks delicious making your recipes soon drooling over my samsung galaxy j4 love your videos making me hungry Thanks Ramya

[myheartisinjapan]

Omg Vincenzo! I don’t even eat meat anymore, but that looks so good! I still miss mortadella as well as good porchetta. 😩very nice video...I was drooling! 💖🙌

[twogoodu]

Very unique way of making the Porchetta

[frederick]

How much I love Porchetta? I know that I will never make it - BUT after five minutes of your video I would say a full 11!! Why? The Porchetta was cooked with love!
Question: As a cook you do not taste the brandy before you put some on the pork?
Your Dad and your Mom has to make their own videos and publish them on YouTube - I would subscribe to their channel immediately!!! Even if I do not speak so good Italian I think that I have understood everything because cooking has its own language which everyone can understand.
E ora si mangia, Paolo's Plate!

PS: Greetings to Suzanne, to your Mamma, to your Dad, to Nonna Igea and to you, Vincenzo, from Switzerland!

[alphacause]

In the United States we make a big deal about steak, and how wonderful it is. While I love steak just as much as the next guy, in my opinion, in terms of great texture and flavor steak does not compete with a nicely cooked pork belly with a crunchy exterior. Pork Belly is my favorite meat. Thank you for this video. It is making me hungry, and I just ate lunch!

[tronentertainment]

It must be the dialect, but I understood almost nothing. Fortunately, food is a universal language. 🍖🥩

[robbennett]

Vincenzo that looks so tasty I'm all in on this dish

[marinadesantis]

Vincenzo Grazie a te e tuo puppu
Please kiss & hug your Dad, he is a master at making Porchetta. Thank you so much guys Baci a puppu

[whatsmamacookinus]

WOW I want some!! I love watching this process TFS and it was so funny when you said its a Bambino...LOL

[Okay.welder]

Vincenzo how about a guanciale recipe ?

[cristianrusso]

E adesso c'è la MANGIAMOOO!!! 😂😂
GRANDE

[NadivahRox]

10:06 Congratulations, it's a boy!!! LOL!

[bobbybianconero]

Vincenzo, if you had to cook a smaller Porchetta, let’s say 2 or 3kg do you still have to cook it for 10 hours? Or does the cooking time reduce with the weight?