I didn't follow the video super exactly, but took a lot of inspiration from it yesterday on my first try at a porchetta and it was delicious. I kept the herb rub the same but put a couple basil leaves in there and think it was a good addition
One of my favourite things to cook. I often use fillet in the centre but I'll try butterflying next time. I also cook mine over good quality charcoal (indirect) and finish in the oven to ensure a good crackle
Congrats on a brilliant five star review in the ES. (For the new place) Jimi isn't an easy man to please, when he gives five stars you know it's earned. Can't wait to get down there and give it a go.
I tie mine differently which is quicker as I’m knocking out a few of these on the weekend at work but as far as I’m concerned this is an ideal way to tie it also and looks bang on as always with your food
The only things that are missing is tortillas,some very spicy salsa, guacamole,pico de Gallo and some habaneros to bite on the side. Im Mexican so that's how we eat☺️.
Looks great though I would recommend starting with a butchers knot for ease. The first knot just go back under one more time with the string and it will hold without needing your finger to press down on it.
I tried this on a huge pice of pork rib (much cheaper than belly here) with a fat cap and it worked great the first time. But I'm going to try the pork belly approach tomorrow. I've written down the method, one question I have is when you pull the porchetta out of the oven from cooking it at 105C, how long did you throw it in the freezer? Last time i tried to fry my fat cap and I was cooking the internal too hot to keep going
Interesting for the crackle - almost everything you read/watch on the internet regarding achieving crispy crackle is all about drying the skin out (in various ways) - this is the opposite!
In the video you said a 10% brine, but the description has a 25% brine, and the weights listed under that look like a 20% brine? Trying to make it soon and looking for a proper number
How is it possible to get crispy skin after you brine the pork in water and then cook the pork in water ？ Wouldn't the skin absorb too much water and become soogy？
Filipino here! I cook a lot of crispy pork belly aka Lechon Kawali- I’ve found if you’re going to cook it first using a wet cooking method and then blast it on high heat it’s very important to do the following to crisp up the skin 1.pat dry, then score or put holes in the skin 2. Rub white vinegar and salt the skin moderately to help draw out the moisture 3. Let it dry for 24 hours in fridge uncovered (if you’re in a pinch a couple hours will do but you’ll have to roast it for longer and the skin may become a lil chewy) Also remember that commercial ovens get hotter and cook more evenly than what you might have in the kitchen so Chef’s recipe will have to be adjusted for your specific setup in terms of cook time and temp - example I cook my pork belly at 375 for 1.5-2 hours and then at 500 for another hour or longer to get the skin crispy Lastly make sure the pork belly you purchase IS skin-on Bon Appetite!
Im sure this is very basic stuff for you, but as a homecook I've always wondered : Doesn't it harm the slow cook process when you put in afterwards into a very high temperature oven for 20minutes ? I always feel like it will ruin the tenderness and moisture inside the meat. Thanks for your time
The slow cook breaks it all down and makes it tender. If this was a lean beef cut it may become dry but because there’s so much fat and the skin on the outside it won’t dry out in that time
It's the fact that you're hitting it with the high heat for a very short time. Heat needs time to work its way through the meat (via conduction mostly) and the tender meat in the middle won't be impacted by the high temperature finishing process since you're only blasting it for 20 minutes or so. The same is true when I cook a tender steak via sous vide - 2 hours at 52 degrees C isn't impacted by 2 or 3 minutes getting blasted in a ripping hot pan at 300+ degrees C. Instead, it just develops a wonderful crust while the inside is tender and moist. I hope this helps.
all im gonna say is boys, youe heart is like an engine and the more coffee and time you put into that sucker .... the less time it has so .....stop when ya can boys or your doomed but itll work out for now
Have you ever had it with the liver stuffed in the middle? I'm not the biggest offal fan and just think it will end up that over-cooked and fluffy texture.
Traditional Tuscan Porchetta just uses Fennel Pollen, not Fennel seeds, and some herbs + salt and pepper, Garlic is not authentic and Fennel seeds taste completely different to Pollen. Traditional flavour can only be achieved with the Pollen but I understand it's probably a bit too expensive to use and keep your profit margins healthy. Look forward to trying your Porchetta regardless as looks delicious!
@@korenmoscovich4681 okay just saw the notes I was just going off the first 15 seconds. The brine recipe makes no sense at all, neither 10% or 25% add up. My apologies @psarras01. @Fallow please confirm
