How to Make Martha Stewart's Porchetta | Martha's Cooking School | Martha Stewart

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Watch Martha use tender pork loin to make an Italian classic, porchetta. This crispy rolled meat dish is made with hefty butchers cuts and lots of highly aromatic spices. Serve the slices at your next family dinner, or use them to make a memorable sandwich.
#MarthaStewart #Porchetta #Pork #Loin #Recipe #Italian
Get the recipe at: www.marthastewart.com/1056744...
00:00 Introduction
00:09 How To Prepare Pork Loin
2:22 How To Make Filling
4:37 How To Roll The Meat
5:29 Drying And Cooking Instructions
6:43 How To Slice And Serve
8:50 Final Result
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How to Make Martha Stewart's Porchetta | Martha's Cooking School | Martha Stewart

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Опубликовано:

30 июл 2024

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Комментарии : 54

@MarthaStewart Год назад

Get the recipe at: www.marthastewart.com/1056744/porchetta

@Sourpusscandy Год назад

How much did that weigh before cooking it? 5 lbs?

@CFByrne1 7 месяцев назад

@@Sourpusscandy From the text detailed recipe linked above: "1 (5- to 8-pound) pork belly, skin-on" "1 (3- to 4-pound) pork loin". Just from my eyeballing it, the video looks like it might have been on the lower side of these ranges. So yes, maybe #5 for the belly and 2 or 3 for the loin.

@dogsofberkeley 7 месяцев назад

Closer to 10 lbs @@Sourpusscandy

@joejackson3415 7 месяцев назад

I joke with others but it's the truth, I've hung many a hams and allot of bacon in a pillow case.lol😊. We used white meat paper of course and old pillow case was economical for smoke/meat shed. You have my total admiration Martha ❤!

@ParkersCrossing Год назад

Martha, you make everything look and sound so amazing….my mouth was watering while you were slicing the meat!! Lol! Thank you for sharing this beautiful recipe with is!!

@patriciavincent5076 Год назад

Amazing! Mouthwatering!

@enriquemendoza1137 Год назад

I LOVE IT!!! EXCELLENT RECIPE. THANKS..

@ambrosejoseph4843 Год назад

Wow, looks amazing.

@mrsbluesky8415 Год назад

Omg mouthwatering!

@rudevalve Год назад

Certified Gold!!!!!

@frankendoll1455 Год назад

Oh my!!! Yummy 😋

@user-sj1dy2rd9e Год назад

Dear Martha! I am writing to you from Russia, from Siberia. I love your program and your wonderful recipes! I cook with pleasure!

@DavesIneosGrenadier Месяц назад

I love Porchetta when i am in Italy and I have seen so many cooking shows that absolutely destroy it. Many of the American ones do it without the crackling/skin. Others really mess up the herbs and particularly the lemon zest. This one looks perfect. A really critical person could say that some of the skin needed to be crispier in places, but honestly that would just be beautiful to eat.

@leadingkitchenbysumaira Год назад

Amazing looks tooo yummy delicious

@bestkksser Год назад

No Matter How You Feel Today,Get Up,Look Up And Give God The Glory For Waking You Up🇧🇸❤️

@DIETRICHCICCONE Год назад

'God' is just a myth dear 😂

@noahmoore9162 Год назад

@@DIETRICHCICCONE Enjoy your Creation Death Eternal

@chriswren1825 Год назад

Wtf does this have to do with the cooking video? Get a life, lady.

@DavesIneosGrenadier Месяц назад

@@DIETRICHCICCONE No I'm not! My wife often looks at me, rolls her eyes, and says oh my god!

@usandplus Год назад

OMG! This is so good! Half of the meat is full of taste!😀💗

@cathyrector8846 Год назад

1:03

@sophacooking 11 месяцев назад

Amazing cooking 👍👍👍 I like your videos ❤❤

@annamariayannetta242 Год назад

Bellissimo Martha!!!!🇮🇹🇮🇹🇮🇹🇮🇹♥️🍷

@justgoodfood Год назад

Very good recipe❤

@jujub4553 Год назад

Yummmm 🤤🤤🤤

@kingk2405 7 месяцев назад

Fennel pollen is a part of the original recipe . Very few people are using it maybe because if its price but that is the real thing .

@Mannymac25 3 месяца назад

Yes Amazon has it but pricey for a small amount

@homevalueglass3809 9 месяцев назад

I trust in mama Martha

@GrampiesCorner Год назад

Putting slip knots on your string makes this task much easier to do tightly by yourself.

@daveklein2826 11 месяцев назад

Not necessary

@miriamarias9230 4 месяца назад

❤

@annamariayannetta242 Год назад

🇮🇹♥️

@paxetbonum8558 Год назад

👏👏👏👍😍

@jackiwannapaint3042 5 месяцев назад

Martha: fennel Pollen? its $22/oz !

@judithsweeney2553 Год назад

Fennel pollen?

@daveklein2826 11 месяцев назад

Yes what didn't you understand

@user-er9fx3qx7n 11 месяцев назад

well explained of course - just wondering where to find it - there's always Amazon I suppose

@cathyrector8846 Год назад

Stuffed cabbage

@BrandensOutdoorChannel Год назад

Umbria = "oombrians"

@davidcomtedeherstal Год назад

The Germans call it a "Rollbraten".

@gibbleking 2 месяца назад

most of that joints topping was soggy..the underneath clearly had sat on the pan instead of being raised so the underneath was barley cooked...a poor example of crsipy skin..needed to be cooked on the outside for at least another 20 minutes...it wasnt turned either ..as a chef id have been sacked for this..

@mikebaglione1536 10 дней назад

Should she have also brushed the top with olive oil and added a little more salt and pepper? I've never eaten or made this, but I feel like that's always a nice touch when roasting.

@gibbleking 10 дней назад

@@mikebaglione1536 you can use the porks own oils and spoon over the meat as it cooks..cook the meat on a grid so its raised off the pan..when prepping the meat wipe down the skin so its dry ..apply a small amount of salt and leave in the fridge for 24 hours.wipe the skin dry now and then to remove moisture before putting in the oven at 180 c for the required time.about an hour into cooking raise the temp to high..drizzle with pork oil as you go along...

@mightybitchy Год назад

Looks delicious. But the raw meat made me cringe. It looked like human skin.

@daveklein2826 11 месяцев назад

Bok HOO Princess

@dogsofberkeley 7 месяцев назад

I've never seen human skin that looked like that

@carlosmcse 5 месяцев назад

The skin is too soft. You need a torch

@jonfrank4454 8 часов назад

Ill start out that I’m a fan of MS. I made it exactly as shown and it’s a disaster . The temps are way off and the skin doesn’t even come close to being crispy. Again don’t hate me as I make something of hers at least every week but this one is a loser.