After seeing this, I'm doing it for Christmas. I know it depends on size, but any amounts for seasoning? Will cook time change if I add pork loin and roll the other direction? Can't wait to try it!
Honestly anyone wanting to make this but is worried. Honestly do it. It's so easy, tastes and looks amazing and so easy to scale up to either feed two or 22 people. I've made this more times than I can count. The biggest worry is just the temp or how long it takes. Everything else is easy!
1.5 hours total seems fast! I do a whole belly 30 mins at 200 then 2.5 hours at 160 and its super tender. Looks amazing though! Just wonder if the meat and fat would still be a bit firm.
Once you put the pork belly in the fridge for 24 hrs, do you wait until it is room temperature before you put it in the oven or it goes straight to the oven?
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what internal temp are you looking for? thank you! looks perfect
When I roast a pork belly roll like that the skin on the bottom side doesn't crisp up like the top
I need the ingredients written down
God like!
L' olio non occorre basta il grasso che fuoriesce dai buchi che si fanno sulla cotenna.😂
Pefect
🤤🤤🤤
Perfect 👍👍👍
Wow!😳👍😋look very nice I will try to cook it 😋
Keine garlic in porchetta
No fennel seeds…fennel flower. No lemon
After seeing this, I'm doing it for Christmas. I know it depends on size, but any amounts for seasoning? Will cook time change if I add pork loin and roll the other direction? Can't wait to try it!
This Is not PORCHETTA.
What size is that pork belly?
Honestly anyone wanting to make this but is worried. Honestly do it. It's so easy, tastes and looks amazing and so easy to scale up to either feed two or 22 people. I've made this more times than I can count. The biggest worry is just the temp or how long it takes. Everything else is easy!
So interesting the way you butterfly the belly! I've never seen this way before.
The temperatures you are giving are on Celsius right?
❤voaaaavvvv very nice❤
220 C fan?
Looks great
Wait….is that you mate? The beeehhhsss player?
i‘d cook/steam the skin a lil bit. gets crispyier
I absolutely HATE pork but I'd give this one an exception 😋
Yup, I'll eat a whole damn log alone
To be clear, my fellow Americans, he does mean in Celsius
Sorry can't eat no pork belly herbs I'm on a very strict diet and I'd rather keep pork meat out of my diet and keep it healthy!
Celsius or Fahrenheit?
Wow!
Looks lush 🙂
You want to have the loin attached which you can get via a special order from a butcher. Andy Cooks has a great Porchetta vid 👍
ps. this propably tasted fabulous nontheless
How much pork did you ask your butcher for? Thank you 🙏🏽
Yummy
That looks so good.
OMG, it looks stunning 🥹😍
1.5 hours total seems fast! I do a whole belly 30 mins at 200 then 2.5 hours at 160 and its super tender. Looks amazing though! Just wonder if the meat and fat would still be a bit firm.
I've made this loads of times, but I love to see it made, and my mouth still waters every time. 🙂
Some dried chili will do wonders to cut the fattiness
I like how practical and easy you tie it, unlike those complicated tying techniques
It’s bloodied well done! BRAVO
Once you put the pork belly in the fridge for 24 hrs, do you wait until it is room temperature before you put it in the oven or it goes straight to the oven?
Would it be better to put the salt on before placing in the fridge to better dry the outside?
So it bubbles up in that time period also?
bro trust me, cover the porchetta with aluminum paper (idk how to say in english but in italian we use aluminum) and put in the oven
I couldn’t find fentanyl seed so I went downtown and got some pure
Ahaha I am actually salivating watching this 🤤😂