Thanks to Made In for sponsoring this episode! You can use my link to save 10% off on your first order over $100 - madein.cc/0224-andycooks ✌️

@janinekaretai4306

3 ай бұрын

Wrong place!!!!!!

@Klaus680

3 ай бұрын

u did a good job but u have to learn a little italian is not hard :(

@stefanmargraf7878

3 ай бұрын

I was always asking myself, how in the hell did the italians shoot the bones out of a pig? On markets in Italy it looks like a complete pig without bones.

@Gareth

3 ай бұрын

I was going to buy the Made In Saute Pan but it doesn't ship to an Australian address.

@ethantsai8261

3 ай бұрын

Props for showing pots and pans that were clearly used in that segment.

"It's really important that we keep this noice and toight". YES, CHEF! 😊

@Sufferingzify

3 ай бұрын

If it's not tight, it's not right - Shwrma Man

@_Prendii_

3 ай бұрын

Gold

@duffman7065

3 ай бұрын

“Yesh yesh. Put that one in the schkin box. Save me from myself!”

@itsfqndave

3 ай бұрын

"Toite! Toite toite toite!" - Jake Peralta

@DoctorWho8

3 ай бұрын

@@Sufferingzify the irony is Shwarma Man wouldn't use pork. Must prozekt the kulture!

Dude, you are THE mood. Positive, professional, easy going and just such a pleasant vibe to be around. Thank you for your vids

We served this in a pub i worked as a chef......served it as a part of sunday roast...loved making this! we also prepped it the day before you cook it and dry it out with a little salt rubbed in ! works and still keeps the skin dry and meat moist!

@andy_cooks

3 ай бұрын

Great dish for a Sunday roast!

@mattjammy9884

3 ай бұрын

@@andy_cooks Perfect!

Andy, this is excellent. As someone from center Italy where this is from, there is no need to be too dogmatic about the herbs - depending on the town, you have people preferring fennel (like we do) while others focus on rosemary. I have been told there are towns that even use amarena cherry or almonds (this would make many of my friends recoil, BTW). Salt, pepper and garlic are a must. One thing I wish to point out - to exalt everything, we often add liver or spleen pieces ("fegatelli") cooked together with the herbs. They balance well the meat texture. This is often a street food, with a "porchettaro" seller found in strategic corners. I always try to get some when I visit the old country.

Nice Job chef! ❤ As an Italian I can just say that Polenta and porchetta is a kind of unusual match. This is because Polenta is a traditional Northern dish, while porchetta is very popular in center Italy. Usually porchetta is served with an orange and fennel salad and some toasted bread.

@virgola2126

3 ай бұрын

I thought so as well after living for many years in the North of Italy. However, I thought it could be a nice combo for winter.

@Sambell3936

3 ай бұрын

Sounds tasty

@richmondvand147

3 ай бұрын

shhhh let him cook lol

@rasurin

3 ай бұрын

@@whatshappenedhere1784they're being perfectly nice about it tho why are you being an ass

@chiclett

3 ай бұрын

@@whatshappenedhere1784 No, its only obligatory with Gordon Ramsey

Momma always made for the holidays, momma would add potatoes to another tray and place the Porchetta on a rack on top and the juice from the roast would cook the potatoes. Yummy

@Superintendent_ChaImers

3 ай бұрын

For some reason, I read your comment in Forrest Gump's voice.

My Mom used to get suet to roll all around her roasts so they wouldn't shrink while cooking. The suet also added flavor to the roast. I love how "everything old is new again"- LOL.

@NPC.Memasak

3 ай бұрын

Not a native english speaker here. What is a Suet?

@dee_dee_place

3 ай бұрын

@@NPC.Memasak It's actually "the hard white fat on the kidneys & loins of cattle, sheep, & other animals." Mom used to ask the butcher for a piece of it & then tied it onto the roast the way Andy did with the pork.

@NPC.Memasak

3 ай бұрын

@@dee_dee_place ah, i see. thank you for the explanation!

@richmondvand147

3 ай бұрын

so it was just a hard hunk of fat tied to the roast to protect the meat from what I'm assuming is baking (older woman so older stove without convection)? Was thinking you might mean caul fat but thats more something you'd wrap around delicate things to keep them together as its like a fatty net @@dee_dee_place

@dee_dee_place

3 ай бұрын

@@richmondvand147 Caul fat is actually a thin membrane. Suet is actually fat. My Mom & I used a suet that was ~1/2" thick & you could request the length to be equal to that of the roast, so it covered the entire roast. It is similar in texture to the fat you would find on the side of a thick steak. You would wrap it & tie it exactly like Andy did with the pork loin. It was used mostly to prevent shrinkage because the roast, itself, was cut quite lean (most of the natural fat was removed). I hope that makes sense. Mom used both a gas & a regular electric oven to make her roasts. She'd be 101 this year, & I'm 65, so I'm an old gal also- LOL.

I've always wanted to cook this at home and I've watched many online clips but never really felt confident. This video of yours has ticked all the boxes. Great level of detail and full explanations in a laid back and relaxing style. You are an amazing teacher. Thank you for putting this together.

Once again congratulations from Italy (I live not far from Ariccia, where real porchetta comes from). And thank you for pronouncing "ch" in Porchetta correctly!!!

I have watched hundreds of Andys vids but jesus christ this is epic. He is the best channel on youtube for cooking by a mile. EPIC MATE UNREAL

Also my pork skin scoring trick is a Stanley knife with the brake away blades when it dulls snap it off and keep going

@kazwilson425

3 ай бұрын

Yeah, Stanley knife is the way to go.

You are great, great explaining and great channel! However, I'm Italian and let me just say that you mixed three things that come from different areas of Italy and in our habits we would not use in a same dish! :) we use Porchetta mostly as it was a kind of prosciutto, in thinner slices than yours, with bread ("panino con la porchetta"), a classic of Roman surroundings. Polenta is a traditional dish of northern Italy and we usually eat it with more juicy and liquid dishes of meat ("spezzatino", "brasato", stew), where the Polenta is deliciously flavored by the sauce. Then, the Gremolada is a traditional seasoning in Lombardia that we use with a fat and wet beef cut (ossobuco, I don't know in english), and it helps in giving freshness. This being said, my compliments for bringing these 3 Italian pieces of cooking and reproducing them well!

I love roasting pork. You can’t beat it. The flavours, and the crackling are amazing. Even a nice shoulder of pork is very delicious. Cheers chef, another excellent roast. 👍♥👍🇬🇧

Hey Andy, that looks delicious! The only thing is that porchetta is a dish from Rome and they would NEVER accompany it with polenta which is a dish from Northern Italy. Romans tease us from Milan by calling us "polentoni" (people eating polenta)! 😅

@radeghast6581

3 ай бұрын

La porchetta é super veneta che vai a dir!

@A_DR

3 ай бұрын

​@@radeghast6581Ahem. E di Roma! Ma il migliore e Abruzzese!

@radeghast6581

3 ай бұрын

​@@A_DRcibo tipico veneto dal novecento! Si mangia sempre con un sacco di polenta

Amazing job Andy, in Italy the most regular way to have it is cold in sandwiches, I've got memories of walking around Perugia in Umbria where they absolutely love this eating sandwiches with beers. Amazing.

Hi Andy, What a great video. I made it right away, I used my BBQ instead off the oven and it turned out fantastic. The crackeling is amazing. Thank you! Greetings from the Netherlands.

OMG.... I am drooling. What a marvelous thing.

This has honestly been my go to meal for a while now, even a small amount feeds loads of people, it looks delicious and it's honestly easier than you think to do, highly recommend it. (Also can stick a tray under it to collect some fat and roast potatoes in it during the final hour or so of the cook 👌 or get a small piece of pork belly for a side dish with your Christmas dinner. (Left overs make brilliant sandwich fillers as well)

Thanks CHEF! Respect for the care you put into each dish!

@andy_cooks

3 ай бұрын

thank you!

@kiba4687

3 ай бұрын

@@andy_cooks So excited you replied and then I realized I wasn't subscribed so I fixed that thanks! :) 🌲

It’s awesome that you’re so down to earth explaining all these tips and your cheffy behaviours 😅 I loved your little dance with that first crunch

That was stunning! I'be been so wanting to do this for ages now, and this breakdown really helps!

Andy, you’re simply the best kitchen teacher out there! Thanks!❤️

I'm so glad I came across this video. I purchased some pork belly which was already cut in to thick strips. I adjusted the ports of the herbs/seasonings and rolled my thick strips, baked and made "porchettini" hahah! It. was. outstanding! I'm making it again today for some friends!

I do the exact same to mine, same size, bout 6kg, but I put a light sprinkling of bread crumbs n white wine inside, sometimes a little truffle oil inside, then spin it over charcoals bout 3hrs, absolutely delush, so good 👌👌👌

Awesome stuff Andy love your work

Porchetta BINGO!!!! Loved playing BINGO for Porchetta at the Beef n Bird in Sudbury.

Thanks AC, now I can get the skin super crispy. High for a while, touch at the end. Love it.

Hey Chef Andy, I really like doing porchetta on a regular basis, 'cause this is something of the rare things, the whole family can appreciate and no one's complaining at all... 😂 I use to cook the fennel seeds and the garlic cloves in a little white wine, instead of parsley, I use a bunch of sage, what even makes that beautiful dish even better imho...

@DatsWhatHeSaid

3 ай бұрын

Wow, sounds great! Appreciate the inspiration! 🤤👍

Loving the detail with your butchery, those little tips about keeping it square make a massive difference when you tie it up

Love that crunch!!!

Thanks! I made this recipe this weekend, and it was a hit!

I’ll definately try this. Thanks heaps Chef!

Mate as a old butcher you should turn the loin around and the it will be the same thickness ie no thick end . Also use a box cutter to score the skin

Excellent video and great technique. Looks so good!

Looks absolutely amazing. 😋

Soo good looking. That crunch❣

BEST RECIPE IVE SEEN!

love your stuff man, keep doing your thing😮‍💨

Well done chef, love your work

Omg, I love this. Watching this happen made me so happy

Looks great Chef!! Another very interesting video and with great tips and explanations. 👍

@andy_cooks

3 ай бұрын

Glad you enjoyed it

Wow congrats excellently prepared! This comes originally from the surroundings of Rome, from Ariccia, we use to eat porchetta cold (it is so good even cold) in the weekend withe friends, with some traditional bread named "casareccio" and some delicious wine from the Castelli Romani soooo good

Love it. And yes that cut can be difficult to find. Anyway, I love to nerd out about stuff, but at the end of the day that looks amazing.

What a beautiful piece of cooking!

Awesome and calming video!

This looks incredible, I really want to try making it.

this sound and look ridiculously good. thank you for the inspiration chef!

I love this dish. So good

Looks amazing chef!

FINALLY! Been asking for this for ages chef

WOW….. my favourite so far…. simply stunning and unbelievably delicious….WOW!!!

My mouth is watering. This looks divine.

Awesome video. Thanks pop

Gonna give this a go. Nice one man.

Thank You Andy.

Yes Chef! Andy, Legend! Wow that looked amazing and delicious! Thanks for sharing! Peace and ❤ to you and all of the team

@andy_cooks

3 ай бұрын

Thanks mate!

Hi Andy, first of all love your channel, your recipes, and your personality. But yes there is lemon in the filling. They just use the juice instead of the zest. I've used the zest with the juice and i really like it.😊

Yum I love it.

Beautiful, that crunch is everything. I can taste it from West Coast USA 😊

I had one with dried fruit smashes up as filling. Was fantastic with sweet bit with pork.

I wanna try this on my smoker! Looks amazing!

Thx Andy, been wanting you to do this dish for a longtime. 😊

@andy_cooks

3 ай бұрын

i hope you enjoyed it!

will go on my to do list, thank you

That look of pure joy when you took that first crunchy bite of the skin, lol

Outstanding. Cheers from Ottawa, Canada🍁

My mouth is watering!

Yes yes chef you made it, I make a couple different ones with different fillings, but the herb mix of rosemarry,tyme,parsley,basil,garlic,lemon,chilli,I also use the tops of freash fennel with a white wine is my favorite

@dee_dee_place

3 ай бұрын

I really appreciate the different filling mixes used by the chefs. I get so tired of the same old, same old, & I'm not very creative so, I wouldn't have come up with these myself. I'll keep the white wine in mind the next time I make a filling. Thanks for the suggestion.

@anthonygm85

3 ай бұрын

@@dee_dee_place I leave the meat open flat with the wine in it in the fridge for a few hours like 3ish then roll it up Another filling I do is using the herbs as stated but add prosciutto,gorganzola cheese,and use a chilli infuassed oil in place of olive oli

@dee_dee_place

3 ай бұрын

@@anthonygm85 Wow, those suggestions sound wonderful. Thanks.

Excellent cooking chef.

That looks so yummy! Thank you! ❤

@andy_cooks

3 ай бұрын

thanks for watching

Nice mate. Love it.

Oh man, knocked it out of the park!!!👍

@andy_cooks

3 ай бұрын

Thank you!

Great chef, well done Nz proud 👍

Thanks a lot for this recipe ! Lots of great tips, from cook to cook im grateful Also, very nice black plate ! I'd love to know where you got this one ?

Hi Andy. Another great recipe on a great channel. Thanks. Any chance of doing a home cook hack Porchetta, using boneless shoulder for example?

I made this yesterday and just some observations. My roast was about this same size as Chef Andy's and it was enough for eight people with a little leftover. The only place you'll find this cut of pork is at a butcher and it's super expensive. When I ordered mine, I (foolishly) didn't ask for an approximate price and when I picked it up, it was $400. Yes, $400 DOLLARS as pork belly isn't cheap. Chef Andy didn't mention the biggest issue with this and it's the FAT!!! If you opened the oven door, the kitchen filled with fat smoke. I had to drain the pan twice as it would have overflowed. I got a full three quarts of fat drained off during the cook. Carving it to serve, again, the fat was a lot of the waste. I'd estimate of the $400 dollar cost, $150 was drained off or thrown away in fat, AT LEAST. I also had to foil the ends, half way through as they were getting too dark. Everything I touched was greasy, the carving knife, the cutting board, the couter tops, was just a fatty mess. I even had to shower after the cook and carving as I had a thin film of fat from the smoke in my hair and on my face and arms. My oven will need a cleaning cycle today, that's for sure. On the positive side, it was a beautiful presentation and the meat was juicy, most of the skin was crunchy but could have used salt before the cook. The skin on the lowerside of the roast is not edible as so much fat saturates the skin and it turns hard as a rock. With eight people around the table, every plate had a ton of fat on it which turned off some of my guests. Would I cook this again? NO as the juice is not worth the squeeze.

Gorgeous studio, love the minimalism.

🤩 perfect!!!

Wow, I can smell it in Canada. I’m going to make this for my family next holiday gathering.

Awesome recipe chef thank you. Do you season the skin at some point during the cooking process, after the first 45 minutes?

That looks delicious!😊❤🔥🔥

thats looks so nice !

Amazing Chef

Looks lovely. I’m an Aussie so I have to have gravy and apple sauce even for a sandwich. As a roast I need the roast veggies potatoes, pumpkin, carrots and sides cauliflower and white sauce. ❤ I don’t get no salt on the crackle, I have to have salt on the crackle.

🎉Cheerios ,Andy u're by far the very best & lovely chef ever

your videos are so therapeutic

My mouth is just watering right now Chef,,,😂😂😂

I really enjoyed this video. New subscriber.. watched your shorts. But, THIS.. is an education. It's like watching Julia Child years ago. Not a tournament, cook off, game, just showing you how to do it. Thanks Chef!! 😊 I apologize that us Americans don't know the metric system. I was never taught in school?

That looks Amazing 🤩 ❤️👏🏻🙌🏻✌🏻

I love your back to basics cooking. You and Chef Jean Pierre are the best of today's shows. Love what you do. Keep going Chef! What sauce do you recommend with the porchetta if one was to do one?

@i.m1981

3 ай бұрын

Ketchup lol. Kidding, it's gotta be a pork gravy with cider

@andy_cooks

3 ай бұрын

I like gremolata or salsa verde with it

@vicmiklausic5415

3 ай бұрын

@@andy_cooks . Okay I trust you chef. But I would of expected something sweet as pork and sweetness go great together. As you can guess I am going to try to make one myself and see how it goes. THX!

@richmondvand147

3 ай бұрын

Chimichurri might go well too with that earthy acidic note maybe tone down the heat @@andy_cooks

Wow! Ive never had luck with pork crackle, thanks for these tips

This looks delicious 😋 I'd love to try and make it!

@andy_cooks

3 ай бұрын

It was good!

@triplelnails22

3 ай бұрын

@@andy_cooks I'm glad to hear it! I'm sure anything you make is good!

Gahhhhh watching you eat pork crackle ……now I need to make pork crackle 😂 Top job chef, thanks for sharing ❤

Yum Andy, looks so delicious!❤

@andy_cooks

3 ай бұрын

Thank you!

I love 5 Clad Stainless steel pots pans and trays. Made In look great

Great colour on the crackling, moist meat and good explanations. Hate it when youtube people talk about something being crunchy when it obviously isn't. I think you even underplayed how good you actually made that crackling at some parts. And it is done on a home oven which is insane. I think the only thing you could do is to separate the crackling from the meat so it doesn't get soggy. Absolutely good job, well done.

@richmondvand147

3 ай бұрын

well his "home" oven being what I assume a pretty high end one that the majority of people probably dont have lol. But yeah on a non-commercial oven

@Ianthe22

3 ай бұрын

@@richmondvand147 Well, I didn't mention it, but I come from a family of cooks. Getting that kind of an even colour isn't just up to the oven alone. And even if that is a better than average oven You still have to know how to use it.

Loved the crispy skin dance, Chef 🤣🤣

Great recipe chef..now i found idea to cook pork belly👏🙏

I love how even Andy is surprised at that crunch! Well done

Thanks Andy , you're really inspiring me to take up cooking again !

@andy_cooks

3 ай бұрын

That's awesome to hear, cooking is an incredible thing