Homemade PORCHETTA - Italian Crispy Pork Belly Roast

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[HistoricalEats]

The crackling looked superb. Loved the crunch it made when you cut it. But then the juicing meat... Wow. Nice work! I feel like Italian cuts use more of the animal (think salami) so it's interesting to hear about the porchetta cut as a whole, and how it differs from the availability in standard North American market, and thereby, demand.

[cotto]

Can you advise on the approximate Weber kettle temperature (with cover on) you were maintaining, while cooking the porchetta?

[paponeable]

Hi. Thanks for the video. Just traying to be constructive for your next videos about Italian cuisine.
What you showing is not an Italian porchetta but a home made version of what sometimes and in some areas only is called “ Tronchetto di porchetta “!
Home made since to make a real porchetta you need a full boneless pig ... And that makes it almost impossible to be prepared at home.
Remember also please that spices and seasonings changes according to the different geographic locations where is made.
Ciao.

[ingridferg]

I won't worry about bread.... Just please give me the meat and crackling!

[munirfernandez]

No rostisserie kit, i have a WSM, any sugestions on temp and time?

[FOGOcharcoal]

Thanks for watching! Please let me know how you like the video and what else you would like to see!

[imbroke]

Man that looks delicious! But I'm hard of hearing and could not catch where you guys got that large piece of meat from. Could you provide a link?

[twinmoonstavern]

I love Porchetta. Thanks for this it looks beautiful. I've been trying to think about what to do for my 100th video. I think this might have to be it.

[munirfernandez]

Bro, nice work... you deserve much more subs.... keep up the good work...