My friend Guga in this video tried to make Porchetta, but did he really succeed?
Well, in my opinion he did make a quite good job, the meat looked super tender and juicy, but I would have left out the Mortadella which is absolutely not a part of the Porchetta recipe.
Other than that, it really looks like he knew what he was doing, so a thumbs up for guga 👍🏻 He deserves it!
💯 Follow this link to read and print the World Best Porchetta Master recipe : https://www.vincenzosplate.com/porchetta-recipe/
#guga #porchetta #reactionvideo
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31 Comments
Not sure about the Mortadella but maybe I guess it could be OK. I put some Speck in Braciole before and it was pretty good.
Perfect video Guga. I'm adding pepperoni to mine.
@gugafoods could you do an authentic Italian menu video. Not just porcetta but also the italian influenced sidedishes that aren't adjusted to American standards. I usually hear you say: it doesn't matter if you use a particular product. This again proves that that's not the case.
Mortadella? Why? Why???????????
Vincenzo: "You can't eat too much" Me: Challenge accepted.
I would love a video of you two together😄
You live in Australia? What?
I thought you lived in Sicily? Why Australia?
Thank you for the reaction video vince 😅 loved it
Mortadella? Blah. Gugga needs to stick with steak. I can't watch this.
I think he wrote porchetta like that because guga’s native tongue is Portuguese
He does experiments on food. Don't let it bother you. Being a Catholic you should know tho shalt not judge someone.
Personally Vincenzo his Porchetta doesn’t look good. The way you do it is way better. 👍
I love Mortadella but thats a crime, Mortadella is for eating with a delicious cheese, some figs and good bread (or a sandwich:) that center should be packed with fresh rosemary, sage, black pepper and doused with white wine
Isn't he just using a propane torch to get the crust? Isn't it the same one he uses to light all his coals?
I love Guga but putting mortadella in a porchetta is like putting pineapple on a Neapolitan pizza.
Regarding the torch… it's a flame diffuser that attaches to a standard propane utility torch to let it act as a handheld broiler head. They're sold under a few names and often available where you can find sous vide equipment and paraphernalia. The name I vaguely remember is Searzall. A nice advantage to using them (apart from more even heating than a standard torch) is more complete combustion so you get less of that characteristic propane taste (often none at all). But it can be a little slower than a plain torch would be.
In case you don't see the other answer(s), the torch Guga is using is called a Searzall. It's an attachment for Bernzomatic torches. Very worth it for things like crisping up pork skin or giving steaks, et al, a nice crust after sous vide cooking.
React to his dry aged PB stake
Thank you Vincenzo! I really want to go to Italy and try every food because of your videos! Only you and Lionsfield are my go to, when i look for Italian cuisines and culture.
You will be happy to know this was an older video. In his new cookbook he put out he has a Porchetta recipe that does NOT have mortadella in it. only ingredients are pork belly, olive oil, shallots, sage, rosemary, thyme, salt, black pepper, lemon zest and parmesan.
16:24 maybe it’s “Porquetta” because they added mortadella, unlike traditional porchetta.
I mean, I have a dealer but he doesn´t provide Pork
You and Guga need to meet up!
How on earth, by all that is holy, is this dry aged?
It was vacuum packed, with all the liquids trapped inside. I'm a butcher, this is just…. no. No good.
It’s amazing seeing your channel grow so quickly, Vincenzo. You’re doing a great job! Thanks to you, i’m trying to teach my family how to cook the Italian way (instead of the Dutch way of making pasta). I even react the same way you do when i see them throwing wrong ingredients in their pasta😂
My Da made the best Porchetta 😢 wonderful recipes so much passion, love your Channel ✌🏻💗
What is that thing????
'All the ingrediens and equipment in the description down below'
/Gustavo 'Guga' Tosta – literally in every single of his video/
Is it possible to make a Halal porchetta ?? 😆
Vincenzo the "gun" that Guga used is called a searsall
I noticed that Cole’s have porchetta could you give some advice on how to cook that properly
What do you think of the porchetta that Gennaro Contaldo does that includes mortadella? He's also Italian which is a shock!