This Porchetta recipe is the real deal. Crispy, juicy, and full of flavor, you can make it right in your home oven with no special equipment needed. The result is perfectly balanced between rich, fatty layers and tender meat, rolled into a tight log that cooks evenly and stays moist inside. Each slice is packed with the aroma of whisky, fennel, rosemary, granulated garlic and black pepper, all sealed under a golden, bubbly crust.
💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/homemade-porchetta-recipe/
#porchetta #pork #vincenzosplate
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INGREDIENTS:
4kg/ 8.8 pounds / 141oz pork belly (boneless)
1kg / 1.1 pounds/ 35.2oz lean pork fillet
Bottle of whisky
Fennel leaves
40g/ 1.41oz fine salt
20g /0.70oz mixed dried herbs
Granulated garlic, to taste
Black pepper
A fresh bunch of rosemary
4 bottles of beer
2 glasses of water
METHOD:
1) Optional: Put on gloves. Pour a small splash of whisky over the pork belly, just enough to coat it lightly. This gives the meat extra flavor without overpowering it.
2) Sprinkle salt evenly across the pork belly, then place the lean pork fillet in the center. Season the fillet with a little more salt to make sure every layer is perfectly flavored.
3) Next, add granulated garlic over the surface, as much as you like. Sprinkle the dried herbs evenly so they cover the meat from edge to edge.
4) Strip the rosemary leaves from the stems and scatter them generously over the top. Add plenty of fennel leaves too, avoiding the hard stems, until the entire piece is beautifully covered. Finish with freshly ground black pepper to taste.
5) Find the center of the pork belly and carefully slide an aluminum rod through it. Roll the meat around the rod to form a tight cylinder.
6) Use a trussing needle to secure the roll. Start from the middle, threading the butcher’s string through to the other side, and tie it tightly like you would a shoelace. Keep sewing and tying until the porchetta is fully closed around the rod.
7) If threading with a needle is tricky, simply slide pieces of string under the roll, pull them up, and tie them firmly. The goal is to keep the shape tight and secure. Trim off any extra string when you’re done.
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https://www.vincenzosplate.com/homemade-porchetta-recipe/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to the Homemade Porchetta Recipe
0:34 Ingredients of Porchetta
4:36 Preparing the Meat
7:06 How to Stitch and Tie the Porchetta
11:12 Storing Porchetta Before Cooking
12:20 How to Roast Porchetta
15:54 How to Make the Skin Extra Crunchy
18:10 The Crunch Test
19:57 How to Serve Porchetta
21:00 Time to Eat the Porchetta, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
45 Comments
Using a 15 year Scotch for marinade. 😥
That looks so amazing! Maybe I'll give it a shot sometime!
I know an amazing chef, here in America, who makes an amazing porchetta!
@AngeloCompetiello @AltaIrpinia
😋 that looked good. i had something similar at a stall at car meet. not sure what roll they used. it was 20 years ago.
Looks fantastic, i wouldn't apply for a jod with Houdini thought 😂
we make porchetta a few times a year. we love the versatility and just how amazing it turns out. one of those recipes that delicious and always impresses!
Vincenzo, as always very engaging! Love how step one was relax and have a drink!
boh,non mi fa asaggiare la porchetta non e gentile 🙂
instead of saying it can feed four to eight people a better sell would be saying it can feed me four to eight times.
Great video, stuffed with filets is new for me – do be done on the grill in christmas holiday. Thank you very much – mille grazie Vincenzo 🙂
Instead of water at the end why not sacrifice another beer … you know ? For more flavor haha
Next video ? Making those drippings into a world class gravy/dipping sauce
Beautiful! 🙂
I am a professional chef in Italy, and I have been making porchetta for many years. Mine is a recipe that is inspired both by the porchetta of my region, the Marche, and by the influences of Umbria and Lazio, in short, a recipe from central Italy; for every kg of meat, I put 20/21 grams of salt, and 2.5 of black pepper. 1 large clove of garlic for every kg + 1, finely chopped with the peel, will give a particular aroma to the porchetta… then I add coriander and nutmeg (a little). Finally, I prepare the finely chopped aromatic herbs: wild fennel and rosemary, and in smaller quantities also thyme and sage. I massage the meat well with the spices, and then I also add the aromatic herbs. I cook it at a low temperature for at least 4/5 hours, or in any case until the "heart" temperature reaches 74/75 degrees celsius. And in the last minutes before the end of cooking, I raise the temperature almost to the maximum and add coarse salt over the crust, so that it rises slightly while remaining nice and crunchy. I hope my advice has been helpful
Sciabbó, can you do a legit version? very little on the web.
Looks very tasty. If you want some sweet notes in your porchetta try swapping out the beer for some apple cider.
Repent to JESUS CHRIST as your Lord and Savior!!!!!!!
For it is written
Deuteronomy 12:20
20 When the LORD your God has enlarged your territory as he promised you, and you crave meat and say, “I would like some meat,” then you may eat as much of it as you want.
Deuteronomy 12:27
27 Present your burnt offerings on the altar of the LORD your God, both the meat and the blood. The blood of your sacrifices must be poured beside the altar of the LORD your God, but you may eat the meat.
1 Kings 17:6
6 The ravens brought him bread and meat in the morning and bread and meat in the evening, and he drank from the brook.
1 Kings 19:21
21 So Elisha left him and went back. He took his yoke of oxen and slaughtered them. He burned the plowing equipment to cook the meat and gave it to the people, and they ate. Then he set out to follow Elijah and became his servant.
Romans 14:21
21 It is better not to eat meat or drink wine or to do anything else that will cause your brother or sister to fall.
1 Corinthians 8:13
13 Therefore, if what I eat causes my brother or sister to fall into sin, I will never eat meat again, so that I will not cause them to fall.
1 Corinthians 10
The Believer’s Freedom
23 “I have the right to do anything,” you say—but not everything is beneficial. “I have the right to do anything”—but not everything is constructive.
24 No one should seek their own good, but the good of others.
25 Eat anything sold in the meat market without raising questions of conscience,
26 for, “The earth is the Lord’s, and everything in it.”
27 If an unbeliever invites you to a meal and you want to go, eat whatever is put before you without raising questions of conscience.
28 But if someone says to you, “This has been offered in sacrifice,” then do not eat it, both for the sake of the one who told you and for the sake of conscience.
29 I am referring to the other person’s conscience, not yours. For why is my freedom being judged by another’s conscience?
30 If I take part in the meal with thankfulness, why am I denounced because of something I thank God for?
31 So whether you eat or drink or whatever you do, do it all for the glory of God.
32 Do not cause anyone to stumble, whether Jews, Greeks or the church of God—
33 even as I try to please everyone in every way. For I am not seeking my own good but the good of many, so that they may be saved.
Psalm 78:20
20 True, he struck the rock, and water gushed out, streams flowed abundantly, but can he also give us bread? Can he supply meat for his people?”
Psalm 78:27
27 He rained meat down on them like dust, birds like sand on the seashore.
Wait, didn't we do this years ago?
Ah well, guess I'm gonna learn again! It's been a couple years since my last porchetta anyway, this just might inspire me to do it again. 😁
You can also 2 smaler ones if you dont have big owen
In order to stick the water on the crust, I use a spray bottle and patiently wait for absorbing as much as it can.
And, I make my own bread.
I make it always in something that is called "Caja china" …very popular in Latin America. Comes out perfect every time.
Wow. I remember great porchetta sandwiches from Hreve amd Siena 😊
This seems an offensive request. I am very sorry, but can you make Benito Mussolini's last meal? Sorry for the request 🙏.
Oh, Vincenzo!
You are still preparing your Porchetta but I can already hear the sound of the crust. Why can I hear it? Easy! As a long time follower I do remember the Porchetta made by your Dad and the other one. This is now the third one …
Unfortunately I have no kitchen.
Thank you very much, Vincenzo, for sharing your video with us.
PS: I am wondering if it is possible to make a Porchetta just for one person.
The thumbnail is so funny with you in the background smiling at the porchetta like a proud parent 😆 it looks incredible so that makes sense!
It seems that Bulgaria and Italy have quite a few similar things in the kitchen.
Here's what we do here.
We don't use aluminum, simply because it has poor thermal properties. The meat at the edges is better cooked than the meat in the middle… Instead, we use a copper pipe or if we have a thick enough cable and wrap it in aluminum. Some use two birds. For example, in the one like yours, they would put two sticks instead of letting the meat hang..
The crust. Here it depends on the regions in Bulgaria and preferences. Some pour it with white wine, I like it with beer, and some prefer to cool it, then put it in the refrigerator. Only the next day, on a preheated oven to bake the skin.
This in the pan. Well, here I agree with you, beer is definitely the better choice. But in Bulgaria they only use water…
Choice of meat, from where it is, which part… 90% of the spices are 1:1. Some people add ground yellow peppers, but never red ones (they dye them a lot)
Ho visto il video a mezzanotte, adesso devo uscire a trovare un porchettaro.
Vincenzo, you make me hungry every time I see your videos.
Will definitely make this with your recipe. We love pork belly at our house. Just lovely.
Beautiful!👍♥️
Bravo, Vincenzo.
The one from Not another cooking show looks much better. Good try Vincenzo
Just such a joy to watch you Vincenzo show us to cook like a true Italian, so flavorful. An Outstanding recipe with the best step by step details. Happy Holidays Chef Vincenzo + beautiful family. ❤
Vincenzo, grazie grazie grazie!!! My wife is from Rome and tells me all the time about the street food. Especially porchetta pannini. We have an Italian market nearby where I can get the bread. And I'm definitely making porchetta!
Fantastic
this looks like AI. Pay attention to 13:44 to 13:56 and look at his head compared to the rest of the his body and the back ground.
I work at a meat counter and hear so many different recipes for porcetta. I appreciate a real recipe. Totally different from what I normally see or recommend
too much herbs for me. you cant feel pork belly
We are waiting for Chef James to make a video commenting on this video.
Amazing! We used to do pig roasts for big crowds so this reminds me of a mini gourmet pig roast with less hassle. Definitely will try this art form!
Looks amazing! I always use Birra Dolomiti when making Porchetta, gives it perfect taste 🙂
At the end of the cooking process, instead of pouring water on the porchetta, I pour more beer!
Making a porchetta for my wives Italian family and want to go with this recipe. Wonder what pouring the water over it after the first bake does? Can you please explain please?
Congratulations on the registration of Italian cuisine as the intangible cultural heritage by UNESCO! I'm so happy.
Every video tells you to make it as dry as possible. Here we have it steaming in beer then water over the skin and it also makes it super crispy.
The worse way I've seen in a long time. You do it totally wrong
I assume you don't need to wrap and freeze it if you want to bake it fresh. Or is that important?