The name doesn’t matter!! No one cares. I’ve made this recipe several times-outstanding. Friends love it. Easy, delicious, something different. I like it with broccoli rabe and marinated linguini.

How long do you cook it in the stove.and a what temperature for well done.Ty.

Mother of god. You make it look so ridiculously easy.

Porchetta is perfect. It's a perfect food.

That's not a porchetta.

@matthewvine6507

4 жыл бұрын

Or crackling. Just scorched rub on skin :(

Este es uno de mis deseos!! Una gran porchetta

What temperature????????? How long ???

"A sausage is seasoned ground meat pushed in a tube. My version takes that ground meat and instead makes into a patty, but it's still a sausage, honest."

Jesus, Mary and Joseph. That looks amazing

@Zante_on_google

7 жыл бұрын

Looks nice, but that isn't porchetta, not by a long stretch.

Ahhh!!!

Oh my god. This is not porchetta people.

By the way, she really cheated. She did make the roast the traditional Italian way, but porchetta, which is a little bit more involved than just a roast, works a whole lot better when you use a boneless pork shoulder, butterfly the roast and flatten it out so that it is about the size of a pork belly. You use the mixture for mainly the inside, and then you roll it up and use butcher's string to tie it up so that it remains in place. You then put it on a dish and put in the refrigerator for 24 hours to dry it out. Then you, take it out, and on the outside, you would sprinkle a little more salt and pepper and rub in some olive oil to shine it up a bit. I would put in the little holes with a knife all around and do my mother's thing with the fennel fronds and slivers of garlic, which is what an Italian grandmother would do, and that's it.

That is NOT Porcetta......... you don't marinate it, it is not scored...........That is not Traditional Roman way....

Melissa, please do not mislead people, that is NOT a porchetta. to make a porchetta you must use the belly of the pork with some loin, remove the skin have the pork belly flat on your table place spices and salt , roll it then roll the skin around the pork belly, tight that up with butcher twine and roast at around 150 to 180 F for 3 to 4 hours. I hope you will follow my method. for your spices make sure to have fennel and anise seed fresh grind.

They make Americans laugh in the kitchen 🇮🇹

This looks good but this isn't porchetta. Porchetta is a savoury, fatty, and moist boneless pork roast.

@Zante_on_google

7 жыл бұрын

And it's made with the belly, not with the shoulder.

This is not Porchetta !!! WTF !!!

Porchetta is a fatty boneless pork roast.

@ckalnicki

5 жыл бұрын

Christy Oliva - Try it before you knock it...

FFS that's NOT porchetta. Its just a leg roast.

This is American porchetta. Which is to say, it simply is not porchetta.

The cracklings are the best part if you don't mind having your arteries clogged by a tremendous amount of fat. There is even an easier and less fattening way of making porchetta -- by either using a three to four pound boneless pork loin roast or, like I did last night, using a small 1 1/2 pound pork loin.. I didn't use rosemary, and I used about a small amount of sage powder. When doing it with a small pork loin, be careful not to use to much salt, especially if you grind it. I also used a squirt of of lime juice on the inside and outside. When my mother made a pork roast, she would puncture the roast all around and then stuff in slivers of garlic and fennel chopped fennel fronds. And so, after I rolled it up, I did that. Btw, instead of using string, four tooth picks for this small size works very well. I used some of the same mixture and rubbed it on the outside. But I also took some of Newman's own Italian dressing (any Mediterranean style dressing would do) and squirted on top completely so that it acts as a glaze. I put it on 450 for 15 minutes, and then I reduced it to 250, but then, when it seemed it wasn't cooking fast enough, I eventually raised it to 325. The total cooking time was about an hour and 20 minutes. The meat was a little pink on the edges, but that's ok. The next day, put a few slices on a plate and put some provolone cheese on it and zap it in the microwave for thirty minutes, then you you put it in a high quality Italian club roll or football roll, and you got yourself a great sandwich.

That’s not how u make porchetta. That’s just roasted pork shoulder. Lazy!

That isn't how you make porchetta

wow. Nope thats not it.

fake