Hacking The Italian Porchetta - The Ultimate Recipe

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Eric

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[kenomarz]

I'm really impressed with the amount of knowledge and technique you are incorporating in these videos. I really appreciate that you do not only explain how you do it, but also why you do it.

[ChileExpatFamily]

I love this recipe. I have been making this for 30 years. I used to feed everyone at Church with this meal for about 200 people so I was making about 8 to 10 of these roasts at a time. Man it was and still is a crowd pleaser!
I cut my belly off the loin and then butterfly the Loin or roll it our then I make a layer of breakfast sausage (Usually legs seasoning) and then I roll it and tie it up for a wonderful roast. It makes drippings that are great for a gravy that thickens up perfectly. I love your recipe as well but here in Chile if I run into a good pork belly I can not waste it on a roast. I have to make bacon out of it. We just do not see good pork belly here. So typically I am growing my own pigs.
Thanks for another great video Eric.
Jim in Chile

[SmokyRibsBBQ]

Outstanding! That crunch on the skin and the juicy meat inside said it all! Thanks for sharing your method on this!

[similihocmoto]

I made this for Christmas last year and will again this year because it is absolutely fantastic! Love the channel, keep up the good work.

[lukejosselyn]

This looks so much simpler than other porchetta recipes but much easier especially incorporating the piece of pork shoulder. Can't wait to try this 🤤

[mariosfamilytable]

I began my career in Italy (Frascati) with countless Porchetta as a professional (Ret, ) meeting their delicious destiny.
Always looking for a twist and you did!!’
Congratulations and continued great success.
Subscribed, Liked & Notifiable!
I’ll be watching.

[pattayaguideorg]

Oh man... you're killing me Ha ha ha listen to that crackling, and look at the clear juices running when you give the meat a squeeze, looks fantastic! Watching your attention to detail and instruction is 2nd to none, keeps me coming back every time, can't wait for "Celebrate Sausage 21" to begin! Made a batch of Aussie snags today, turned out pretty good and tasty, thanks Eric, luv ur work!

[KowboyUSA]

Today I learned a new baking powder trick and that I need to order some fennel pollen. Bella porchetta 👍👍

[monicasanchez]

This channel deserves more subscribers:) thank you for sharing as always

[theartofpizzamaking]

My butcher gave me what look like half a pork belly along with one cappocollo. He told me to slice the cappocollo in half and to split it evenly on the inside of the porc belly. So it gave a 22 inch porchetta but I wasn't able to wrap close the belly like on the video but it turned out to be great as well. it weighed 16 pounds, we were 18 feasting on it and some was left. The porchetta was cooked a BBQ spit on wood lump charcoal and took 5 hours to cook at 250 F. It was simply outstanding, thanks again Eric, it was a huge success. Note, I didn't have to do the final roast at 500 F because the skin of porchetta was nice and crispy in the end because it was in a BBQ, rotating.

[chris]

made this for Thanksgiving, minus the coppa (just a whole belly). Worked perfectly for the skin and of course the spicing is pretty classic and oh-so-delicious. Great technique. thanks!

[jacklawson]

Yesterday I cooked a deboned suckling over fire for the very first time. This is what I’ll be doing next. Thank you, Eric.

[erickbelvin]

Thanks for the hack. I've been salivating since the beginning, now I NEED to make one.

[stevieg]

Great video Eric, some of those spices are a nice twist, and the baking powder and salt trick is always a great way to go, as an Italian American we have made porchetta quite a bit, your technique is actually spot on, I remember the old timers stuffing pork belly with different cuts of the pig and tying it all up and roasting for hours, huge porchetta’s, all to make sandwiches with that crispy skin in there too, seeing you cook this just reminded me of better days when we were all together having the best of times. Thanks for this.
🇮🇹😎🇮🇹

[McGieHomesteadAdventures]

I absolutely love this! Glad you mentioned the “sandwich obsession” series……. I’m gonna feature you and the Philly cheesesteak on Tuesday the 5th of October!

[michaelgerhold]

Eric, you have done it again. Made it for Christmas Dinner. WOW it was hard to stop picking at it. Merry Christmas from your friend in Covington, LA. Thanks again

[charleshodel]

Made this for Christmas dinner, turned out great.
Thanks for the recipe/video.

[DamonJohnCollins]

This is awesome.... I'm trying this for Thanksgiving this year.
Thank you!

[richhansen]

Great video, it looked amazing, will have to try this one soon.

[mariol.]

I think, this is the best!
This taste comes over to me, to here!
I have seen anyone, but thees are very good!