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
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.
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
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
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"
Melissa Clark makes pork shoulder seasoned with fennel fronds, rosemary and sage. Produced by: Jenny Woodward Subscribe to the Times Video newsletter for free and get a handpicked selection of the best videos from The New York Times every week: http://bit.ly/timesvideonewsletter Subscribe on YouTube: http://bit.ly/U8Ys7n Watch more videos at: http://nytimes.com/video --------------------------------------------------------------- Want more from The New York Times? Twitter: https://twitter.com/nytvideo Facebook: https://www.facebook.com/nytimes Google+: https://plus.google.com/+nytimes/ Whether it's reporting on conflicts abroad and political divisions at home, or covering the latest style trends and scientific developments, New York Times video journalists provide a revealing and unforgettable view of the world. It's all the news that's fit to watch. On YouTube. Porchetta Pork Roast | Melissa Clark Recipes | The New York Times http://www.youtube.com/user/TheNewYorkTimes
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..
Check out Traeger Grills Now - http://www.traegergrills.com/ Ingredients 1 pork belly, skin on, 2-3 pounds 1 Tbsp Salt 3 tsp Baking soda 5 cloves of garlic 2 tbsp fennel seed course ground Zest of 1 lemon Season the meat side of the pork belly liberally with the salt. Flip the pork belly over and rub the baking soda evenly into the skin. Leave the belly in the fridge overnight with the skin side facing up, uncovered **Subscribe for Free!(Get notified when I release a new video!): http://www.youtube.com/subscription_center?add_user=mothersbbq Check out www.mothersbbq.com SOCIAL MEDIA Facebook : http://goo.gl/e36rFr Twitter : http://twitter.com/mothersbbq Pinterest : http://www.pinterest.com/mothersbbq/ Music courtesy of Audio network Royalty free music -~-~~-~~~-~~-~- Please watch: "MothersBBQ | How to make Pull Pork on the PitBarrell Cooker" https://www.youtube.com/watch?v=R2IDQmjgB5Y -~-~~-~~~-~~-~-
The Italian version of hog roast, stuffed with garlic and herbs and generously salted, is utterly sublime. But lacking consensus on how to prepare it, I’ve had to spend a month testing slow-cooked pork and salty crackling Créditos: Pitmaster X
Porchetta is one of the most delicious things you can make and put into your mouth. In Italy, porchetta is done with a whole, deboned pig, but I don't got time for that so I'm showing you how to do it Italian-American style with a butterflied pork loin. It's stuffed with garlic and herbs and it's really delicious. Along with the pork, I'm serving agrodolce (sweet and sour) cipollini onions and truffled, roasted potatoes. You are seriously gonna love this dish. Complete text recipe at: http://gianni.tv/porchetta/ Facebook: http://www.facebook.com/GiannisNB Google+: http://plus.google.com/+GianniNorthBeachTV Twitter: http://www.twitter.com/giannitv Web: http://www.gianni.tv Music by David Molina: http://drmsound.com/ Video by Hungry Village: http://hungryvillage.com Watch all my cooking episodes: http://www.youtube.com/playlist?list=PL7BEADADCCAD445F2 SUBSCRIBE: http://www.youtube.com/user/gianninorthbeach?sub_confirmation=1