PORCHETTA RECIPE - Amazing Italian flavors and a crispy roasted pork belly. What more could you wish for? Give this recipe a try! You will love it!!! This is where I order my meat - http://www.beefensteak.nl/en/ Total cooking time: 5 hours 10 minutes Preparation time 1 hours 00 minutes Cooking time 4 hours 10 minutes Suggested tools USA: Trussing Needle kit - http://amzn.to/2eH3hS1 Kettle grill rotisserie - http://amzn.to/2dyF1UA Suggested tools GER: Needle - http://www.vuurenrook.nl/webwinkel/vers-vlees--and--worst/p-1/4000033--vuur-en-rook.html?_globalsearch=naald Kettle rotisserie - http://amzn.to/2eGApIl Ingredients: Porchetta cut of pork 4kg Thyme - 1/2 cup fine chopped Rosemary - 1/2 cup fine chopped Sage - 1/2 cup fine chopped Lemon zest - 2 lemons Salt - 1/4 cup Black Pepper 1/8 cup Vennel powder 3 tablespoons Garlic - 8 cloves How To: 05h10m - Chop all the fresh ingredients and zest the lemon 05h00m - Cut the skin and butterfly the pork mid section 04h50m - Stuff the pork mid section with the spices and wrap it in the skin. Sow the pork skin up 04h40m - Start up your barbecue and set it to indirect heat 150C / 300F 04h10m - Place the porchetta in the spit and on the barbecue let it cook for 3 hours 01h10m - Turn on the back burner, low heat. let it rotate for another hour while cleaning up the skin 00h10m - Let the prochetta rest for at least 10 minutes 00h00m - Enjoy the feast!!!!! X's social media Follow me on instagram - https://instagram.com/pitmasterx/ Share your pictures or ask me questions on my facebook forum - https://www.facebook.com/groups/pitma... Like my facebook page - https://www.facebook.com/BBQPitmasterX Follow me on twitter - https://twitter.com/bbqpitmasterx Music courtesy of Audio network Royalty free music Title: It's a dangerous Game 3 Artist: Jake Field
In this scene from IT'S SUPPERTIME!, Matty guides you through our first Big Dog Challenge: a mouth-watering porchetta that's juicy on the inside and crispy-crunchy on the outside. WATCH NEXT: Matty Matheson's Bomb-Ass Bánh Mì - https://vice.video/2ysvAMc Subscribe Now: http://bit.ly/SUBSCRIBE-TO-VICELAND Follow VICELAND: VICELAND.com | https://www.viceland.com VICE Video | https://video.vice.com Full Uncensored Episodes on iTunes: http://itunes.com/Viceland Facebook | https://www.facebook.com/VICELANDTV Twitter | https://twitter.com/viceland Instagram | http://instagram.com/viceland Newsletter | http://bit.ly/1kpnyN6
Vito’s Norcineria was established a century ago or so in Marino, a small town a few kilometers south of Rome. There, he makes a mix of classic salumi, sausages, and prosciuttos, along with some more esoteric stuff that has grown out of his obsessive desire to research and perfect his craft: coppa di testa without testa, Arnad-style lard, and three kinds of salumi made from three different breeds of local pigs (some of whom are raised for him by an acquaintance who regularly blood-tests the animals to confirm the purity of their pedigree). Video by Gabriele Stabile and Ari Takahashi.
Gennaro Contaldo, Citalia Brand Ambassador, loves making this Christmas porchetta stuffed with pork mince, chicken livers and mortadella dish. His Porchetta Natalizia recipe is great to make for large groups of people, can be made in advance and sliced when required. The traditional porchetta, a popular street food in the region of Rome, is seasoned with lots of herbs and cooked on a spit, sliced thickly and served as a substantial sandwich. Gennaro likes to use this porchetta recipe for special occasions like Xmas time when family comes to visit. It also makes for an alternative Christmas lunch served with some roast potatoes. It is simple to prepare, slow-roasted in the oven, first at a high temperature and then much lower to cook the pork thoroughly through. INGREDIENTS makes (4 - 6 servings): 3 kg jacket of pork (loin and belly boned) salt & pepper 70 ml Vin Santo zest of 2 x lemons 2 x tablespoons EVO & extra for rubbing 1 x onion, finely chopped 175 gr pork mince 175 gr chicken liver, finely chopped 10 x sage leaves 2 x rosemary sprigs 2 x thyme sprigs 350 gr bread, soaked in lukewarm water, 15 gr pine kernels 30 gr sultanas 6 slices mortadella 4 x large carrots, sliced lengthways in half METHOD : Unroll the jacket of pork and lay it flat on a board, sprinkle with salt and pepper and rub well in. Drizzle the vin santo, sprinkle the lemon zest and massage well in. Roll, wrap in cling film and leave to rest in the fridge for about 30 minutes. Preheat the oven to 220 degrees centigrade. Meanwhile, heat the evo in a pan, add onion and sweat for a couple of minutes, add the pork mince and brown all over, add the chicken liver and brown all over. Remove from the heat and allow to cool. Squeeze the excess water from the bread and chop finely. Add the bread to the cooled meat together with the herbs, pine kernels, sultanas and mix well together. ------------------------------------------------------------------------------------------------ Learn more about our partnership with Gennaro Contaldo: http://bit.ly/GennaroCitalia Click this link to Subscribe to our channel so you don't miss anything that Gennaro has in store for you: http://bit.ly/CitaliaYouTube Please visit http://bit.ly/Citalia if you are thinking about planning your next Italian getaway Follow Citalia Holidays on: Facebook: http://facebook.com/citaliaholidays Instagram: http://instagram.com/citalia_holidays Twitter: http://twitter.com/citalia_holiday
From the May 3, 2018 episode of The Chew. For complete recipes, go to The Chew.com! Watch all-new episodes of The Chew 1e|12c|p WEEKDAYS on ABC
How To Make A Mini Porchetta. The classic Italian pork dish.For mine i use a pork belly, then make a herb blend of sage, rosemary, thyme, garlic and fennel pollen.Butterfly the belly, sprinkle on the mix then roll and tie it, and roast it off in the oven. So simple to make, and the flavour paired with the crispy skin is truly special. How To Tie A Butchers Knot.. https://www.youtube.com/watch?v=2aq_0t5OsaE Please Subscribe to my channel by clicking on the link below, as new videos released every week. http://www.youtube.com/subscription_center?add_user=thescottreaproject https://twitter.com/ScottReaProject?lang=en https://www.facebook.com/pages/Thescottreaproject/132366100270676 TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
An easy Holiday Porchetta cooked up on the Napoleon, using their rotisserie accessory. Napoleon Grills: http://www.napoleongrills.com Seasoning: Sea Salt Ground black pepper Three sprigs rosemary chopped together with five cloves garlic Dried cranberry Chopped pecan Fennel pollen http://www.amazon.com/gp/product/B00BVDGGO4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00BVDGGO4&linkCode=as2&tag=babb0f-20&linkId=46ZBRBHY2LDCMCLT Orange zest Olive oil This video was sponsored by Napoleon Grills For those who are wondering, I use Shun knives and the beer I had (I'm always asked) was Ballast Point, "Victory at Sea"
Pork is fantastic if done correctly. Any Porchetta is no different. On today's lunch I decided to make this awesome treat for the guys. This was a successful cook and it turned out amazing. By using pork belly to make it the most tender thing in the world with Sous Vide and being able to crisp up the skin is perfection in my book! HOW TO COOK SOUS VIDE PORCHETTA I cooked it for 24hrs @ (165°F / 74°C) * INGREDIENTS * I used for this sous vide cook. 1 pork belly 1/8 cup Thyme 1/8 cup Sage 1/8 cup Rosemary 8 gloves of garlic Lemon zest (1 lemon) * Pork Belly provided by Grand Western Steaks Their Website: http://bit.ly/2ConGtC Use Code "SVE" for 10% Off any purchase, no restrictions! * For Personal Touch Speak to Rep. Emilio (305)310-0559 F.Y.I. They have picanha, TELL HIM GUGA SENT YOU! ----------------------------------------------- SUBSCRIBE to This Channel https://www.youtube.com/SousVideEverything?sub_confirmation=1 ----------------------------------------------- Subscribe to my 2nd Channel https://www.youtube.com/gugafoods?sub_confirmation=1 ----------------------------------------------- SVE Merch: https://teespring.com/stores/sve ----------------------------------------------- FOLLOW ME ON Facebook: https://www.facebook.com/Sous-Vide-Everything Instagram: https://www.instagram.com/sveverything/ ************************************************* THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Heat Gun: https://amzn.to/2qH5JOy Mini Food Processor: https://amzn.to/2Hca58b Joule Sous Vide Circulator: http://amzn.to/2mXdzRI Anova Precision Cooker WiFi: http://amzn.to/2mi76T3 Sous Vide Supreme: http://amzn.to/2s2nCtY Sous Vide Container: http://amzn.to/2merrsb Sous Vide Container Cover: http://amzn.to/2mbpTxt Tongs Tweezers: http://amzn.to/2nsiv0P Best Chamber Sealer: http://amzn.to/2hGHYF8 Cheap Suction Sealer: http://amzn.to/2mtj1Oi Chamber Bags: http://amzn.to/2fpvSzD Suction Bags: http://amzn.to/2mXfSUO Bag Holder: http://amzn.to/2vjBYp5 Mini Weight: http://amzn.to/2nF3Q2Q Pepper Grinder: http://amzn.to/2BYhNiz Large Clips: http://amzn.to/2nsunQP Stainless Steel Searing Circle Grate: http://amzn.to/2osFD3y Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10x15) Rack System Lifter: http://amzn.to/2tMRNDE Sous Vide Rack System: http://amzn.to/2qu0eAK (Choose the right size for you) ************************************************** * EVERYTHING I USE in one LINK * https://www.amazon.com/shop/sousvideeverything ************************************************** * TORCH SET UP * Torch: http://amzn.to/2BWYvv1 Searzall Torch: http://amzn.to/2meJLS7 Searzall (Heating Lamp): http://amzn.to/2mX8Pvl Torch Gas: http://amzn.to/2mwc5jG * SEARING GRATES * Searing Grates: http://amzn.to/2mbgI04 Round Elevated Grate: http://amzn.to/2rgnF54 * KNIVES * Main Knife: http://amzn.to/2AUAKDD Chef's Knife : http://amzn.to/2lwnIHQ Chef's Knife Japanese: http://amzn.to/2n6swju Sushi Knife: http://amzn.to/2mbhYAp Butcher's Knife: http://amzn.to/2mMOLip Long Carving Knife: http://amzn.to/2mXoJWD Electric Knife Battery: http://amzn.to/2rYSk74 Cleaver: http://amzn.to/2rwCuBe Nicer Cleaver: http://amzn.to/2rlnbr6 * SMOKER AND GRILL * Smoke Gun: http://amzn.to/2frGzyO Smoke Dome: http://amzn.to/2xAHgj7 Portable Stove: http://amzn.to/2hqF5VN Smoker: http://amzn.to/2DTMeYZ Wood Pellets: http://amzn.to/2mMOR9O Charcoal Grill: http://amzn.to/2mXaIbp Weber Griddle 1/2 Moon: http://amzn.to/2mehj2S Cast Iron Griddle Round: http://amzn.to/2nsi0E7 Heat Resistant Glove: http://amzn.to/2BFEk3J * OTHERS * Blender: http://amzn.to/2n3IpKx Cutting & Serving Board: http://amzn.to/2lTpcrz Granite Cutting Board: http://amzn.to/2mMYPb0 Food Grade Gloves: http://amzn.to/2lTd8H4 Bundt Cake Glass Pan: http://amzn.to/2mSE25M Glass Mason Jars 8 Oz.: http://amzn.to/2mSF6qm Glass Mason Jars 4 Oz.: http://amzn.to/2oxtx7Z Glass 7 Cup with Lid Container Kit: http://amzn.to/2onMYhB * VIDEO EQUIPMENT * Main Camera: http://amzn.to/2imsWSi 2nd Camera: http://amzn.to/2ldEOal Slow Motion Camera: http://amzn.to/2jTt8J8 Drone: http://amzn.to/2jSbK7G Pocket Drone: http://amzn.to/2Aw0NQZ Gimbal: http://amzn.to/2ilc3HU Main Lens: http://amzn.to/2AzKumn Zoom Lens: http://amzn.to/2BMF7k8 Large Travel Camera: http://amzn.to/2ntMidD Microphone: http://amzn.to/2jVU3UC Slider: http://amzn.to/2DeQTnd Tripod & Fluid Head: http://amzn.to/2mXhkGs Voice Over Mic: http://amzn.to/2n69j1h Acoustic Isolation: http://amzn.to/2BVgm9a * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
SUBSCRIBE FOR MORE RECIPES YouTube/HomemadeItalianCooking www.HomemadeItalianCooking.com Facebook/HomemadeItalianCooking Twitter: @homeitaliancook Pinterest/HomemadeItalianCooking Instagram/HomemadeItalianCooking This is the King of Pork Roasts – an All-Belly Porchetta Roast! Yes, as in an ALL-BACON roast! The best pork belly is Berkshire pork that you can order from D’Artagnan. I stuffed the boneless, skin-on pork belly with a mixture of garlic, rosemary, thyme, fennel, & pepper and slow-roasted it for 6 hours. After 5 cups of fat rendered out, we were left with a roast of juicy meat, and a very crispy skin. Get the recipe at www.homemadeitaliancooking.com