Porchetta Tricks No One Thinks About | Crispy Roast Pork Belly

This has become my new favourite thing to do with pork belly. This porchetta recipe, ensures tender meat and crispy skin using a mix of modern techniques and some traditional ones as well. This is a great way to roast pork belly for any occasion.

Oven-safe Thermometer

[tinapierucci]

Good balance of science and tips and for someone who has cooked porchetta a variety of ways, it is important to find tips that work for me. I am trying the water bath method for the first time hoping it will give me that perfect crispy skin. Please do more of these videos - as they are really informative for the home cook who wants to understand the science when cooking their favourite meals.

[L.L.MacRae]

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!

[brynhird]

Great channel btw. Good to see the analysis and science brought into the cooking process, rather than just steps 1 to n.

[fhugheveleigh]

A wonderfully clear enunciation and presentation of techniques learnt over time. I am now a subscriber.

[zincfive]

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.

[CameronMarti]

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!

[lordchea]

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.

[davidleighton]

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 Youtube. It was so well worth watching, I have subscribed and look forward to seeing more of your excellent work.

[iaio]

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...

[basstubert]

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.

[DamoSuzuki]

So, can you add vodka as you proposed on a previous video ? (pork belly) and if so, at what point?

[Handle]

Thanks sooo much for your teaching! Deeply appreciate it! So beautiful

[tomk]

Awesome. Just found your channel (and subscribed). This recipe will get done for New Year I think.

[plant-a-holic]

Hi! I just found you and now I’m binge watching your YouTube 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.❤

[kiptumber]

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?

[helenedesmarais]

What a beauty! I'm salivating mium.

[Basmoth]

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.

[Jzzlady]

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!)

[standman]

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.

[dave]

Looks stunning. Curious whether the poaching lends a 'gammon' flavour to the meat or not? Thanks for the video!