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Hacking The Italian Porchetta - The Ultimate Recipe 

2 Guys & A Cooler
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Today we are talking about the Classic Italian Porchetta roast. You can find a printable recipe (with adjustable quantities) here: twoguysandacooler.com/porchetta/
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8 июл 2024

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Комментарии : 159   
@2guysandacooler
@2guysandacooler 2 года назад
You can find the recipe for this porchetta here: twoguysandacooler.com/porchetta/ Also, the first 1,000 people to use this link will get a 1 month free trial of Skillshare: skl.sh/2guysacooler09211
@kenomarz1132
@kenomarz1132 2 года назад
I'm really impressed with the amount of knowledge and technique you are incorporating in these videos. I really appreciate that you do not only explain how you do it, but also why you do it.
@ChileExpatFamily
@ChileExpatFamily 2 года назад
I love this recipe. I have been making this for 30 years. I used to feed everyone at Church with this meal for about 200 people so I was making about 8 to 10 of these roasts at a time. Man it was and still is a crowd pleaser! I cut my belly off the loin and then butterfly the Loin or roll it our then I make a layer of breakfast sausage (Usually legs seasoning) and then I roll it and tie it up for a wonderful roast. It makes drippings that are great for a gravy that thickens up perfectly. I love your recipe as well but here in Chile if I run into a good pork belly I can not waste it on a roast. I have to make bacon out of it. We just do not see good pork belly here. So typically I am growing my own pigs. Thanks for another great video Eric. Jim in Chile
@homevalueglass3809
@homevalueglass3809 9 месяцев назад
Thanks for the tip. I have never seen belly and loin attached where I shop so will try buying a loin separately
@similihocmoto
@similihocmoto Год назад
I made this for Christmas last year and will again this year because it is absolutely fantastic! Love the channel, keep up the good work.
@SmokyRibsBBQ
@SmokyRibsBBQ 2 года назад
Outstanding! That crunch on the skin and the juicy meat inside said it all! Thanks for sharing your method on this!
@2guysandacooler
@2guysandacooler 2 года назад
Thanks Russ. I can still hear that crunch😁
@lukejosselyn7706
@lukejosselyn7706 2 года назад
This looks so much simpler than other porchetta recipes but much easier especially incorporating the piece of pork shoulder. Can't wait to try this 🤤
@2guysandacooler
@2guysandacooler 2 года назад
Thank you. That pork shoulder makes a huge difference!!
@charleshodel6145
@charleshodel6145 2 года назад
Made this for Christmas dinner, turned out great. Thanks for the recipe/video.
@erickbelvin4781
@erickbelvin4781 2 года назад
Thanks for the hack. I've been salivating since the beginning, now I NEED to make one.
@pattayaguideorg
@pattayaguideorg 2 года назад
Oh man... you're killing me Ha ha ha listen to that crackling, and look at the clear juices running when you give the meat a squeeze, looks fantastic! Watching your attention to detail and instruction is 2nd to none, keeps me coming back every time, can't wait for "Celebrate Sausage 21" to begin! Made a batch of Aussie snags today, turned out pretty good and tasty, thanks Eric, luv ur work!
@2guysandacooler
@2guysandacooler 2 года назад
Thank You,. Aussie Snags!!! I bet that was tasty
@pattayaguideorg
@pattayaguideorg 2 года назад
@@2guysandacooler Yeah mate totally ridgy didge.
@theartofpizzamaking2927
@theartofpizzamaking2927 2 года назад
Thanks again Eric ! wonderful well explained video once again, you are a true master ! I'm actually hosting a BBQ porchetta on Oct 10th, I'll be doing this one on a charcoal BBQ rotisserie. Thanks for the great tips (temperature, cooking time, , scoring and all the other details that really matter). You have a wonderful patience for making videos, thanks for the phone call the other time, it was great talking to you. Joe
@vaazig
@vaazig 2 года назад
Great idea. I'm thinking about going low and slow on my Weber with some cherry wood for smoke.
@michaelgerhold7649
@michaelgerhold7649 Год назад
Eric,you have done it again. Made it for Christmas Dinner. WOW it was hard to stop picking at it. Merry Christmas from your friend in Covington, LA. Thanks again
@chris6291
@chris6291 2 года назад
made this for Thanksgiving, minus the coppa (just a whole belly). Worked perfectly for the skin and of course the spicing is pretty classic and oh-so-delicious. Great technique. thanks!
@monicasanchez8438
@monicasanchez8438 2 года назад
This channel deserves more subscribers:) thank you for sharing as always
@2guysandacooler
@2guysandacooler 2 года назад
Thank you for watching 😁
@McGieHomesteadAdventures
@McGieHomesteadAdventures 2 года назад
I absolutely love this! Glad you mentioned the “sandwich obsession” series……. I’m gonna feature you and the Philly cheesesteak on Tuesday the 5th of October!
@2guysandacooler
@2guysandacooler 2 года назад
Awesome! Thank you!
@stevieg4201
@stevieg4201 10 месяцев назад
Great video Eric, some of those spices are a nice twist, and the baking powder and salt trick is always a great way to go, as an Italian American we have made porchetta quite a bit, your technique is actually spot on, I remember the old timers stuffing pork belly with different cuts of the pig and tying it all up and roasting for hours, huge porchetta’s, all to make sandwiches with that crispy skin in there too, seeing you cook this just reminded me of better days when we were all together having the best of times. Thanks for this. 🇮🇹😎🇮🇹
@richhansen8617
@richhansen8617 2 года назад
Great video, it looked amazing, will have to try this one soon.
@2guysandacooler
@2guysandacooler 2 года назад
Thanks Rich.. Had a great big sandwich for lunch today!! So Tasty
@mariosfamilytable
@mariosfamilytable Год назад
I began my career in Italy (Frascati) with countless Porchetta as a professional (Ret,) meeting their delicious destiny. Always looking for a twist and you did!!’ Congratulations and continued great success. Subscribed, Liked & Notifiable! I’ll be watching.
@CoolJay77
@CoolJay77 8 месяцев назад
To what internal meat temperature do you cook? Eric cooked to fall off tender 200 F. Some people cook to as low as 145 F
@billshepherd4331
@billshepherd4331 2 года назад
That looks amazing!
@DamonJohnCollins
@DamonJohnCollins 8 месяцев назад
This is awesome.... I'm trying this for Thanksgiving this year. Thank you!
@denverbri69
@denverbri69 2 года назад
Love the new kitchen!
@eatomucho
@eatomucho 2 года назад
Looked great cant waite to give it a try.
@albailey7923
@albailey7923 Год назад
Eric, thank you! Great recipe. I made it this past weekend and learned a few things. First, I had the whole day so I roasted it at a temp less than 250. I think the fat in the belly would have rendered better at the prescribed temperature. Second, scoring the belly skin is more important that I figured. The score marks give you an easy place to cut once the Porchetta is done. Without the marks it's a bit like cutting through a helmet. Finally, I learned that my baking pan was only rated to 450! Oops I really enjoyed the process though and it yielded a truly unique dish. Liked and subscribed!!!
@mrj7872
@mrj7872 2 года назад
Thanks I love this channel
@mariol.7328
@mariol.7328 2 года назад
I think, this is the best! This taste comes over to me, to here! I have seen anyone, but thees are very good!
@BadeaGabrielcookinglife
@BadeaGabrielcookinglife 2 года назад
everything looks very tasty!!! 😍😍
@KowboyUSA
@KowboyUSA 2 года назад
Today I learned a new baking powder trick and that I need to order some fennel pollen. Bella porchetta 👍👍
@alexmentes1348
@alexmentes1348 2 года назад
Fennel pollen is incredibly expensive. I put fennel seeds in a spice grinder and grind it fine. Given all the flavorings in his spice mix, I doubt you'll tell the difference.
@robertsaca3512
@robertsaca3512 10 месяцев назад
2000 years of evolution of a dish, but these guys on RU-vid know better lol.
@2guysandacooler
@2guysandacooler 10 месяцев назад
Thank you 😉.
@jacklawson1367
@jacklawson1367 2 года назад
Yesterday I cooked a deboned suckling over fire for the very first time. This is what I’ll be doing next. Thank you, Eric.
@billmclaughlin8438
@billmclaughlin8438 2 года назад
My mouth was watering as you took that bite. 🤤
@theartofpizzamaking2927
@theartofpizzamaking2927 2 года назад
My butcher gave me what look like half a pork belly along with one cappocollo. He told me to slice the cappocollo in half and to split it evenly on the inside of the porc belly. So it gave a 22 inch porchetta but I wasn't able to wrap close the belly like on the video but it turned out to be great as well. it weighed 16 pounds, we were 18 feasting on it and some was left. The porchetta was cooked a BBQ spit on wood lump charcoal and took 5 hours to cook at 250 F. It was simply outstanding, thanks again Eric , it was a huge success. Note, I didn't have to do the final roast at 500 F because the skin of porchetta was nice and crispy in the end because it was in a BBQ, rotating.
@2guysandacooler
@2guysandacooler 2 года назад
That sounds amazing!!
@wendigotactical9892
@wendigotactical9892 2 года назад
This is the caliber of video that made me subscribe, killer videography. I cannot wait to give this Italian recipe my brown sugar and cayenne Cajun twist... on the smoker with applewood!
@2guysandacooler
@2guysandacooler 2 года назад
Thank you. That's what I'm talking about, a Cajun Porchetta!! YUM!
@RidgeRunner5-
@RidgeRunner5- 2 года назад
Damn Eric, your making me hungry. Another great episode. Keep up the good work.
@HVACRTECH-83
@HVACRTECH-83 2 года назад
Hey buddy, I must find where you purchased the fancy box cutter. I need to add some of those to my collection they are the nicest ones I've ever seen. Great vid as usual. Thx
@SpiteBellow
@SpiteBellow Год назад
gotta try this
@mileskirsch8880
@mileskirsch8880 2 года назад
Killer Stuff!!! Thanks
@vaazig
@vaazig 2 года назад
Hello Eric. Great video and one I will try to recreate. We barely have any butchers left so it's tricky sometimes. (London UK) Just a suggestion: create a playlist for "my sandwich obsession", or just sandwiches in general! 😋
@2guysandacooler
@2guysandacooler 2 года назад
That sounds like a great idea!!
@monami1359
@monami1359 2 года назад
Wish it had more of a blistered outside, but the spice combination I would try.
@kingpickle3712
@kingpickle3712 2 года назад
You went above and beyond. Damn.
@nicholasking6066
@nicholasking6066 2 года назад
If I wanted to keep the original meat instead of replacing it with shoulder, and then preserve it like Precuito instead of cooking it, still doing the seasonings and the preservation mix on the scored meat and then when it's time to dry it maybe use the meat glue stuff to hold it closed and smoke it. Is there a way in doing all of that to still make the skin crisp up or in some other way become eatable? Or would it be a layer that needed to be cut off of the finished product before eating?
@chefe2152
@chefe2152 2 года назад
I can't get enough of your videos! I'm s Chef ,but I wish I had good butcher training!
@2guysandacooler
@2guysandacooler 2 года назад
Thank you. I have a quick question. Where are you from. I can't place the accent?
@chefe2152
@chefe2152 2 года назад
@@2guysandacooler I am from Poland ,but now live in Montreal Canada.I made my fair share of Kielbasa in my life!
@2guysandacooler
@2guysandacooler 2 года назад
Nice!!! My guess was Poland 😁. Thanks for watching the channel..
@chefe2152
@chefe2152 2 года назад
@@2guysandacooler thanks for doing it! Keep it up ,it's quality content,which is rare nowadays! Cheers
@Dmenbiker
@Dmenbiker 2 года назад
That made me hungry.... Thanks.... Beautiful do on the "porchetta".. I'm bettin' it's better than the original...
@2guysandacooler
@2guysandacooler 2 года назад
LOL Thanks Dave. It's certainly juicer!!
@MatttheButcher
@MatttheButcher 2 года назад
Looks so good, chef! If only it was standard to have a rotisserie in every house, it would be porchetta every night!! ❤️🥩🙏
@2guysandacooler
@2guysandacooler 2 года назад
LOL. What's for dinner....... PORCHETTA!!!
@TheSkogemann
@TheSkogemann 2 года назад
😀 Thank you for this video! When cutting the skin, would it not be much easier to use a 1 cm "Pork Scorer" knife with 5 blades? Or is there a downside using those?
@2guysandacooler
@2guysandacooler 2 года назад
WHAT!!! This is the first time I'm hearing of this!! That would be brilliant.
@TheSkogemann
@TheSkogemann 2 года назад
@@2guysandacooler As pork roast is almost the danish national dish, we use those a LOT. 🤣 They are absolutely a must whan making whole pigs. :D I really hope you can find one, I was not able to find the correct english word for it. ;)
@danemmerich6775
@danemmerich6775 2 года назад
Anothe great Video Eric.
@luigibacchetti6539
@luigibacchetti6539 2 года назад
Congratulations, greetings from Florence, Italy
@geniuspharmacist
@geniuspharmacist 2 года назад
Can't wait for the sausage awareness month 😉😂😋🤣
@alexanderreeveshamilton3577
Just stunning 😍
@rustysunaudio9323
@rustysunaudio9323 Год назад
Think this would be good in a pellet grill not using high smoke mode?
@RhodeIslandWildlife
@RhodeIslandWildlife 2 года назад
My family has been making a small casing, hand cut Soppressata (salt, red pepper, coriander and fennel) for generations. Dry cured in a cold cellar. We make enough to trade for homemade wine and venison. In one swap I accidently was given a couple links of raw sausage that had a small amount orange zest in it. It was delicious. He claims they were drying this, but I only got to cook up some of the raw. Is it safe to use citrus zest in dry cured meats? Seems like I may be asking for trouble.
@thesteakman8107
@thesteakman8107 2 года назад
If you are going to use citrus zest like that I would recommend drying it out first as the water could be bad news for shelf life
@chrisbrennan8702
@chrisbrennan8702 6 месяцев назад
We are trying on Wednesday dec 27
@valeriancolaco1112
@valeriancolaco1112 2 года назад
The music was awesome
@deoconsulere
@deoconsulere 2 года назад
please, where to purchase the fennel pollen that you used, please, thank you
@2guysandacooler
@2guysandacooler 2 года назад
The one I use I got from amazon. Try this: amzn.to/3lVAb47
@charlesa3374
@charlesa3374 2 года назад
Great recipe as always! As an aside...what are those fantastic looking salamis hanging behind you at the end of the video?
@2guysandacooler
@2guysandacooler 2 года назад
Thank you. That sausage in the background is Lap Cheung. You will see that sausage being made on Episode 4 of Celebrate Sausage 😀
@charlesa3374
@charlesa3374 2 года назад
@@2guysandacooler Thanks Eric...looks like another project I'll be undertaking!
@jonathanhadden8199
@jonathanhadden8199 2 года назад
Are the score marks on the skin a necessary step to help crisp up the skin or is it just to help with cutting after cooking?
@2guysandacooler
@2guysandacooler 2 года назад
The score marks are optional. If the roast is open on the ends (like mine was) you don't have to do anything to the skin, but if the ends are sealed shut (either tied or sewn) you will want to pierce the skin a few times to allow steam to escape during the cooking process
@jonathanhadden8199
@jonathanhadden8199 2 года назад
@@2guysandacooler ok great, thank you for the information. I'm probably going to try and make this in the coming weeks.
@podiodoc
@podiodoc Год назад
Making this tonight! Wish I could post a picture 😢
@2guysandacooler
@2guysandacooler Год назад
Make a post on our reddit page: www.reddit.com/r/twoguysandacooler/ I'd love to see a picture of your finished product
@Tree2Tool
@Tree2Tool 2 года назад
How many pounds was the porchetta before cooking? I am trying to gauge the amount of pork belly & shoulder to prepare. Thanks. I just remembered that I ordered some fennel pollen for the rabbit porchetta I prepared.
@2guysandacooler
@2guysandacooler 2 года назад
total weight was close to 10 pounds
@tonyhickq
@tonyhickq Год назад
The coppa muscle is called the neck, as you use the neck to make coppa.
@senoralecthompson9589
@senoralecthompson9589 Год назад
Great video! One suggestion- at the very end, spend 20-40 seconds on a close up zoom of a piece that was cut off. Instead of just eating it, zoom in and show us the part, what to expect from each part, and how each part tastes. IOW, a close-up look and review of the final product. This looks ridiculously delicious, by the way.
@2guysandacooler
@2guysandacooler Год назад
Great idea!
@senoralecthompson9589
@senoralecthompson9589 Год назад
@@2guysandacooler Appreciate the feedback. I also love how you make THE FOOD the star, and not the host. More hosts could follow your lead. Certainly S-- the C------ G--.
@2guysandacooler
@2guysandacooler Год назад
@@senoralecthompson9589 lol. I know what you mean... 🤣🤣
@barber0611
@barber0611 2 года назад
could you do a video on cold smoked salmon?
@2guysandacooler
@2guysandacooler 2 года назад
Yes. Thanks for the suggestion
@mitchson290
@mitchson290 2 года назад
Would that baking powder trick work on other skins like chicken skin?
@2guysandacooler
@2guysandacooler 2 года назад
yes
@Angela-yt5bf
@Angela-yt5bf 2 года назад
Where do I get the recipe for the Porchetta seasoning, please?
@2guysandacooler
@2guysandacooler 2 года назад
Check the description box. You'll see the recipe link at the top
@jewelcitizen2567
@jewelcitizen2567 2 года назад
*_McGie Homestead Adventures_* recommend you. Subscribed…
@2guysandacooler
@2guysandacooler 2 года назад
Thank you. Welcome to the channel...
@mohammedbayzid350
@mohammedbayzid350 2 года назад
BRAVOOOOO
@Fliesforstripers
@Fliesforstripers 2 года назад
Been watching your videos for a while now. And only have one question………….where the heck is the 2nd guy? 😂
@happytomeetyou.3027
@happytomeetyou.3027 11 месяцев назад
So with the younger animal, you have a thinner belly, better for rolling? What dimensions of Coppa and Belly? Would work without the Skin? Thanks so much!
@gerardjohnson2106
@gerardjohnson2106 2 года назад
CARNIVORE forever. Thanks for sharing
@heyscotttt1024
@heyscotttt1024 2 года назад
When can I come over for dinner?
@2guysandacooler
@2guysandacooler 2 года назад
😋😋😋
@jamesmalone334
@jamesmalone334 Год назад
What is the average pork Boston butt size that will yield a 1000g coppa muscle? Thanks!
@2guysandacooler
@2guysandacooler Год назад
it would be pretty small. Regardless, when you buy the belly and the coppa just weigh it and enter that weight (in grams) into the section that reads 1000g. It will auto calculate the amount you need for whatever size you are making.
@judygarland7611
@judygarland7611 7 месяцев назад
SO THAT VERY END YOU SEE, IT WOULD BE GREAT TO JUST SEAL THAT END, WITH A SKEWER.
@majdahana5561
@majdahana5561 9 месяцев назад
Hi could send me recipe please Thanks
@davidlewallen8048
@davidlewallen8048 Год назад
How much did the porchetta in the video weigh ?
@2guysandacooler
@2guysandacooler Год назад
Around 8-10 pounds
@davidlewallen8048
@davidlewallen8048 Год назад
Also was the fat on the inside of the pork belly completely done ( soft ) ? Looking at doing one for Thanksgiving.. but wasn't sure if the belly fat would be to fatty / chewy for some . Outside looks fabulously crispy ..thanks
@ridethespiral1219
@ridethespiral1219 Месяц назад
Looks great, but tying the two parts up then untying them seems counterintuitive. Why not just season both things, let sit overnight, then proceed with cleaning the skin and tying everything up the next day?
@brianmogle1121
@brianmogle1121 2 года назад
No Rosemary? If you sew the skin together it's easier to then tie it every two inches. The ends should be closed as well so they don't burn like yours did. You need to slice it thinner.
@2guysandacooler
@2guysandacooler 2 года назад
Perhaps but I personally find that sewing the skin is a giant PITA... This version is much easier and arguably more tasty😉
@RobBernard
@RobBernard Год назад
I'm confounded why you would completely disassemble it and retie it when you could have just scored the skin before you tied it up the first time...
@Food-Fire-and-Featherboards
@Food-Fire-and-Featherboards 8 месяцев назад
I assume so that salt, and more importantly baking powder, can all be cleaned off and doesn't get left inside the score marks. Cheers!
@ristorantanen5769
@ristorantanen5769 10 месяцев назад
Porchetta is a principle and not a recepie. Been a chef for 30+ years in 5 countries and its everywhere Filled with dry fruit or mushrooms or onions Personally i like it with apple bacon and melasses But pierce the skin and leave it on for extra crisp
@CoolJay77
@CoolJay77 8 месяцев назад
To what internal meat temperature do you cook? Eric cooked to fall off tender 200 F. Some people cook to as low as 145 F
@ristorantanen5769
@ristorantanen5769 8 месяцев назад
@@CoolJay77 68 C precooked when cooking several rolls at a time. After that they can be frozen whole. At service we have sliced them into 200gram steaks and reheated them in the oven, taking care not to drying them out. They will keep refridgerated for at least a week depending on the filling used.
@theblobfish9614
@theblobfish9614 2 года назад
I prefer not to score the skin and instead just to prick it
@anncollins1216
@anncollins1216 2 года назад
I can't believe the slices are only 1cm thick!!!
@rolfoelmeyer7430
@rolfoelmeyer7430 10 месяцев назад
Ich habe mir ja schon einige Videos angeschaut aber das hier ist nicht mal annähernd außer der Form, was mit diesem Original Gericht zusammenhängt.
@BrandensOutdoorChannel
@BrandensOutdoorChannel Год назад
no ruler. my recipe is ruined lol. 200F is overdone. Pork is cooked at 145F.
@2guysandacooler
@2guysandacooler Год назад
It depends on what you are trying to achieve 😉.
@carfvallrightsreservedwith6649
@carfvallrightsreservedwith6649 2 года назад
Seems like a waste of time to trim excess string on first tying when you'll be retying it after the overnight rest.
@2guysandacooler
@2guysandacooler 2 года назад
I've found that tying it first without scoring allows the inside meat to season uniformly and the outside skin to dry out nicely. You could just wipe it down after the overnight rest and bake it but I like the presentation and appearance of the score marks. Cuts easier with less mess and better distribution of cracking pieces. 😉 How do you make your porchetta?
@hansjohansson8053
@hansjohansson8053 2 года назад
👍🇸🇪❤️
@jasonward6723
@jasonward6723 11 месяцев назад
not porchetta wth is this?
@matthewhunter6421
@matthewhunter6421 6 месяцев назад
They explicitly state it's not a traditional prochetta you numb nut
@A_DR
@A_DR 2 года назад
Stopped watching at baking powder.... ffs, just watch how the old Italians do it...
@DamonJohnCollins
@DamonJohnCollins 8 месяцев назад
The video title isn't "traditional porchetta".
@patrick5028
@patrick5028 2 года назад
Hot peper that not porchetta italian
@benthetank3594
@benthetank3594 Год назад
its as italian as a Cheeseburger
@balaamsdonkey1524
@balaamsdonkey1524 2 года назад
WHAT KIND OF ...........BLACK GLOVES............ASSUME....WATER PROOF.....OR MORE THAN ....DESCRIBE?????????????
@2guysandacooler
@2guysandacooler 2 года назад
Nothing special. Just black Nitrile gloves: amzn.to/3FJm5w9
@moiraelvira
@moiraelvira 7 месяцев назад
No Italian would make it the way you do baking soda ??? Jeez
@2guysandacooler
@2guysandacooler 7 месяцев назад
Lol. who cares?
@Urbansito_KolKol
@Urbansito_KolKol 2 года назад
That was wrongly cooked haha..looks like a bread
@Adam-wl8wn
@Adam-wl8wn 2 года назад
When he sliced that nipple in half....
@iggyodwyer1
@iggyodwyer1 2 года назад
looks amazing but ... did you have to keep the nipples on?
@thesteakman8107
@thesteakman8107 2 года назад
Who doesn’t love nipples?
@hexmachine6599
@hexmachine6599 2 года назад
@@thesteakman8107 I love them 😍
@michaelscarface
@michaelscarface Год назад
This is not Italian Porchetta
@2guysandacooler
@2guysandacooler Год назад
Obviously, it's been hacked😉
@joycepanelo9306
@joycepanelo9306 3 месяца назад
Yuuuum.ty
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