A true Philly. Also, again please make a full takeout Chinese meal; beef with broccoli with fried rice, crab rangoon, and egg rolls. Thank you for all your content Sonny!
You're constantly delivering ideas/recipes/inspiration that someone like me (just some homecook ) can take, turn around and just nail it. A delicious plate and some serious compliments come to whomever follows your channel. You're doing it right.
yea and as a professional cook myself, he also has the chops and repertoire that a professional can also appreciate. good stuff. he'll be on food network and they'll ruin him in no time.
In the north of Minnesota porchetta is a staple among Italian niches. I have the luxury of enjoying 1-2 porchetta sandwiches a week. But my god, that looks 100x better than anything I've eaten. Well done - I am looking for pork belly this holiday season.
Dude, I really hope you see this comment. What I love about you most is that befor you shared your gift with the world I can tell that you were just another working class schmuck just like me. But you had a gift and played your strengths and found success. Your not just a chef. But an inspiration. Thank you
This looks incredible. I was introduced to porchetta in northern Minnesota where apparently every butcher/meat counter has their own that they sell, but the best are made by somebody's mom/grandma. A slice of porchetta on a hard roll is the perfect lunch after a morning of hard drinking. Those of you in the Iron Range know what I mean.
I love and appreciate the fact that you put the ingredients list in the description. Thanks. This looks so friggin fantastic. I was planning on doing either Cubanano's or pastrami sandwiches, tied for 1st place in my book. A 2-3 day project, as I make the pan Cubano and rye bread from scratch. But so worth it. 2nd place is a simple BLT. Now it's your version of the BLT. Not now. Now I'm going to tackle this one. I don't have a 3rd place yet, and I'm betting this is going in that group. Just have to find out if it will unseat #1& #2. And I'm lucky that we have several good butcher shops around here, that source local ranches that use ethical and humane methods. Pasture raised, grass fed and finished for the cows, pasture raised chickens, all free ranging including the pigs. I get all my pork belly skin on. Great video. One of your best.
"....if you want to be a d#%? about it!" 😂 It never gets old watching you make rosemary salt. And I never get tired of making it. Thanks for sharing it with the world.
I was looking for a good recipe for Porchetta for a long time, but I think I found it. I'll make it with skin on and on the kamado. Thanks for your recipe! Groetjes uit Utrecht!
Looks super tasty, but it takes real commitment to make an entire porchetta for a sandwich. I'd be eating those for weeks every day if I had to cook a thing like that 😂😂
Just discovered this channel. Love his cooking style he definitely understands food and cooking techniques. Great recipe but for me chimicurri needs to be hand chopped!
Hey Dude! Love your videos, you're by now my go-to youtube channel for cooking :) I got a humble request: I despise the taste of cilantro (I refuse to believe it isn't based on genetics or something, because it almost tastes like soap to me). So when you use cilantro (not just for garnish) can you please suggest an alternative, or just say if it can be left out? 🙏
Damn, if you rate taste on a scale of degree of destruction wrought on the fridge, your porchetta broke through the stainless. That tells me all I need to know. Going out to get belly today.
“That is the juiciest line I’ve ever had” - wrong! “Tune in for my next series to find out how to extract the maximum juice from your limes” - correct! Ok never mind, you’re not scamming us; solid channel!!
You are a mean man, here I am trying to stay on my diet and you upload this!! I will be heading to the store to get everything I need to make this tomorrow!!! I didn't like that diet anyway. 🤣🤣🤣🤣🤣🤣🤣🤣🤣😪🤣🤣🤣🤣🤣🤣🤣🤣😪
Sup Sonny! Sandwich looks AMAZING and can’t wait to try it. I have access to great pork belly with the skin on here in Hawaii. How do I prepare the skin side for this recipe? Thanks for all your hard work! Yes I know you love me and your out lol, I love you too lol!
Great video as always. Question though, is there any chance you could do a video on buying knives? So many knives online feel like scams, and I've see multiple knives sell for over 1 or 2 hundred that look great and show up with sub par steel and fake imprints for hammer or fold marks. And as someone new to higher level food prep I'm having a hard time. 🤘keep on keeping on, my friend.
I love your videos but the new kitchen is so clinical… ;( I miss the charm of the old kitchen. Still your cooking videos are the best on RU-vid thank you
I’m a dude. I can cook. Watching you makes me a better dude that can cook. If there were awards for being a dude you would win a dude award. Keep it up Sonny. Love the content.
I find it funny how you used a skinless pork belly because its easier for us to find then he wips out a 1 of a kind garlic grinding dish you cant buy. 🤣 im just busting ya balls, love the content!
