If porchetta is in the top five sandwiches in the world, what would the other four be? 🤔

@aris1956

8 ай бұрын

Per me al primo posto un bel panino fresco e croccante (anche un pezzo di focaccia fresco) con la mortadella !! 😉

@rumbleinthekitchen_Amy

8 ай бұрын

Cubano, Ruben/Pastrami, grilled cheese & BLT would be in mine. But it's hard to pick only 5.😂

@ragazzotexano

8 ай бұрын

BBQ Pork banh mi are spectacular. There’s a huge Vietnamese community in Houston, and banh mi places are everywhere. Best of all, you can pick up a banh mi for less than 4 bucks at a lot of places. Why would you ever go to McDonald’s?

@gk891

8 ай бұрын

Hard to narrow it down! I'm partial to BBQ pork banh mi, carnitas cemitas, toast skagen, and American-style pulled pork sandwiches. There's also the Croque Monsieur.

@killianmmmoore

8 ай бұрын

Could you use the 4 cheese dishes rule to make a 4 cheese grilled cheese? Maybe in sourdough roll or ciabatta?

Every time porchetta skin crunches, an angel gets his wings.

Porchetta is proof that God loves us and wants us to be happy!

@ps5801

8 ай бұрын

One of the best comments ever.

@laurapavone3513

8 ай бұрын

And that pigs are dammed 😮🐽

@HopeLaFleur1975

8 ай бұрын

SO TRUE❤❤❤❤😂😂😘😘😘😘😘😘😘😘😘😘😘🌹🌹🇨🇦

@custos3249

8 ай бұрын

Unless you're asked to make a kosher or halal version

@HopeLaFleur1975

8 ай бұрын

@@custos3249 well then they are out of luck😉🙌 Jesus removed these kinds of ridiculous rituals.🤷‍♀️

here in colombia in my city there was only 1 place that sold porchetta, but they only sold it to an italian school so I had to pretend I was a teacher from that school to buy a couple of times, and it was delicious!

Years ago I was introduced to porchetta by a friend whose Italian dad immigrated to work on the iron ore range in Minnesota. Her Finnish mother learned how to prepare his favorite dish and she taught it to my friend.

Can we all give Harper a shout out for his editing? He adds funny little touches like zooming in the pork belly tipping over while Eva talks about the importance of having crispy skin on porchetta. He could have edited that out, but both Eva and Harper are able to laugh at the little foibles of making these videos. In a world of puffed up personalities, it's nice to know there are still people who admit they aren't perfect and who can laugh at themselves.

This is my favorite channel, period. The recipes are great and still approachable. Eva and Harper are very charismatic. Love it.

Harper, when I first visited Italy in 1999, my husband took me to a little shop that sold cured meats-prosciutto, salami, etcetera. I had my VERY FIRST panini there. And it was marvelously delicious, crusty bread with paper thin slices of prosciutto and some type of cheese. No condiments, no tomatoes, no mayo; just the meat and the bread-it was the best sandwich I ever had! Years later I heard of panini presses here in the US. There were no panini presses in Italy!

Harper, I am sure I am not alone in this, I would love to see your dad in another one of your videos.

@PastaGrammar

8 ай бұрын

Stay tuned! 😉

About 12+ years ago, I used to make a porchetta with a picnic shoulder, boned and butterflied. it was delicious (garlic, sage, rosemary. oil, salt, pepper flakes). cooked on a bed of vegetables 4+ hours. Yes it lasted a while.. I think I'll try yours.

I've had it a few times in Italy, but it's been hit and miss for me. I've had AMAZING porchetta in Lucca, Florence, and near lake Trasimene, and mediocre porchetta from the supermarket and in northern Italy (near Domodossola). Like most Italian food, it's regional.

19:05 Wait... I didn't know that Harper was Max's son! Max was one of the best contestants on MasterChef Italia, a proper gentleman with an authentic appreciation for our culture and traditions. I remember he made an amazing 'gumbo' and Massari even complimented his dessert... profusely! 😂♥ Such a lovely thing to see! That porchetta looks **Homer Drooling**

Now that porchetta looks sensational 😍😍 that crunch was fabulous when Eva cut into it.

That looks AMAZING!!! I'll need to plan this one for when we have some company over to help eat it! Thank you, Eva and Harper! ❤

I have made porchetta but it's been years..😂 I know exactly how delicious it is! Thank you Eva and Harper.. my Sunday mornings are such fun with you two! ✨️♥️

I am so happy you made a small porchetta in the Dreo Air Fryer, as I own one. This is my third air fryer and the best so far. What's important here is that there are so many people who own air fryers and here's a classic and delicious recipe that can be made regardless of air fryer. My daughter is going to try this recipe in her probe-less air fryer. She's using an instant read thermometer to monitor temperature. Making this in the regular oven is time consuming but doable. For those who bemoan the fact that you made a video of making porchetta in an air fryer instead of an oven, I recommend you repeat the video making the porchetta in a regular oven so those folks can see how time consuming it is to monitor a porchetta in a home oven as I well know. What is important about using the air fryer is that a home oven temperature fluctuates and is not always on target regardless of make. So the porchetta has a greater chance of overcooking and drying out. Even the most expensive brands can be off. That's why thermometers/probes are a must.

I got in on the Chef Maker kickstarter and received mine in July. I LOVE my Chef Maker! I was like Eva in the beginning. I didn’t know how it would do what it promises, but I am glad I took the chance. And Eva is right about getting rid of your microwave. This takes the place of many appliances (air fryer, sou vide, dehydrator, toaster, microwave), but only uses the space of an air fryer. I love how meat turns out in chef mode. I set it and my phone notifies me when it’s done. Perfect and juicy every time. I use it every day.

As always, the Porchetta looks amazing!!❤️

A Calabrese witch with an American good guy. This is the best mix I've stumbled upon on youtube ever, You are making me consider Italy in a new perspective. You are both fantastic. Love from Milano.

You make me want to try this. I go to local Mexican stores and they fry the Chicharrón fresh and it’s so good. It is not cooked like a Porchetta but it is also pork belly with skin. I’m sure cooked this way must be amazing. The new “air fryer” oven looks amazing! For some reason I did not get my normal email from pasta grammar today. But, I always watch you with Sunday Morning breakfast. Thanks again for a fun video. ❤️

Love watching you guys! Thank you

This is pretty revolutionary - you've shown Porchetta doesn't have to always be prepared on a party scale...Not only does it scale down easily to weeknight dinner, but it's the perfect dish to be cooked in everyone's favorite modern kitchen innovation - the air fryer. I love how you guys keep coming up with one great episode after another, and I was blown away when Harper mentioned the old porchetta episode with his dad because I remember that was one of the first PG episodes I ever found. You guys have come so far, and I hope the journey just keeps going, long live Harper and Eva, cent'anni! ❤🍷

Oh! My! Goodness!!! This is born and made in heaven for those of us who love all things pork! Love this channel!

This looks delicious!

That looks so good. The way you described the outside of the porchetta reminded me of fried pork skin that you see in grocery stores.

I love the labor of love that Eva put in seasons and marinating The pork belly. She gives me one of my childhood memories is the kitchen when my mom made me sit and rub the seasoning into the meats and explained to me that you must massage the seasoning as deep as you can into the meat so that you can taste the flavor. I also learned that brining is not for all meats or techniques to penetrate the seasoning and flavor

Omg. Thank you guys so much. My wife and I just got back from our trip to Italy for our 25th anniversary. Our only restaurant we at at twice was a porchetta place in Rome. We were both watching this with our mouth’s watering.

Proprio oggi mi sono mangiato la porchetta di Ariccia! Una delizia 🤤

I could listen to Eva talk all day long. Today for the first time ever I bought a pork belly. I usually only cook bone in center cut, or boneless pork loin. Love your channel! 👍😎

I can almost taste that sandwich as you eat it - fantastic! Looks as though I'll be getting an air fryer too. The best food video I've seen in a while - well done the two of you!!!

What a delicious work of art.

Thank you for showing that porchetta can be made on a small scale. I’ll be making this very soon.

My cousin will make porchetta once in a while, and while it's pretty good I was in full Homer Simpson drool mode watching this. Bravo!

I was in New York in August and had lunch at All’Antica Vanaio where I had a Pritchett sandwich. I can’t get it out of my mind. With this recipe I now have a way to replicate the best part - homemade porchetta. Thank you!!!

One of the best Roman dishes. I love it.

Oh my that looks amazing!!!😋

What amazing air fryer! I really wish I could have that in my corredo! That porchetta, by the way, it's heavenly done!!!

We put also pork belly in our beans in Spain, it's amazing. Crunchy pork skin is wonderful, we enjoy having torreznos here and they are heavenly!

Great episode. Thank you for some childhood memories with my Nona.

Great recipe, thanks ❤

Bravi. This looks delicious. Grazie.

One of my favorite foods, as we get a little older, sometimes we have to watch what and how we eat, so as an old guy, I’ve found that I can make a Porchetta from a pork loin roast, but you have to get it with the fat cap and you need the correct end cut, you can butterfly the loin and spice it, then roll it up and put a generous piece of pork skin over the entire Porchetta, tie it off and slow roast till you have an internal temp of 137*, take it out and let it rest for 1/2 hour, then put it in a 500* oven till you reach 150* internal, take it out and let it rest for an hour, it will continue to cook to about 157* while it’s resting, then enjoy. I promise, it will be fantastic, nothing beats a pork belly porchetta, nothing can take it’s place, but if you want to be a little bit health conscious, try it my way, you won’t be sorry. Dio benedica tutti 🇮🇹😎🇮🇹

@gk891

8 ай бұрын

Interesting. I would never think to make porchetta with pork loin roast. I have thought about making it with a pork shoulder picnic roast though.

@stevieg4201

8 ай бұрын

@@gk891 It really comes out good, but like I said there’s no substitute for pork belly, but when we get older and want to be careful, I’ve been doing it this way, if you try this, temperature is everything, we don’t want it to be dry, so it’s a process, but it’s acceptable

@gk891

8 ай бұрын

@@stevieg4201 Awesome

That looks amazing guys This summer I was at probably the best porchetta sagra in Umbria and yours looks even nicer

I love porchetta. I have struggled to get it right here at home and have new hope for success now.

This looks nothing short of magnificent. Subscription earned 👏 👍 🙌 😋.

I was part of the kickstarter and love my Dreo. Use it all the time instead of turning on a big oven. Will defo try porchetta in it

Porchetta look delicious 😋 Thanks ⚘️

Hi. My daughter and her family live in Naples. She has three sons who love to cook. So does her husband. I'm going to send this to them. Thank you for sharing this. Caio, NC USA 🇺🇸

Love your channel. ❤ You two are an amazing couple. The foods good too.

Ohmyporklovingheart, this looks absolutely divine. I don’t realize how easy it was to make.

@marcobiagioli3905

8 ай бұрын

Easy? 2 kg maybe, try with a whole pig and then tell me😉

I have to say: porchetta is Italian char siu. 😆 And I'd gladly eat both. Absolutely wonderful vid!

New subscriber- ya got me on the porchetta video, my son is Smoker/BBQ/air fryer enthusiast so I’m hoping he’s going to make this for us !! Buon Appetito! ❤️ Nonna Cath

Ready for this

I don't cook, so when I want a porchetta fix, I head to Vignola Gourmet in Rockville Maryland for their porchetta sub. They add sauteed rapini to complement the pork. I'm cutting down on carbs and have pretty much eliminated bread from my diet, but this is one exception I allow myself.

I call dibs on the first slice off the end! My word! My mouth is watering for a porchetta sandwich with a little olive oil, Balsamic and onions and maybe a slice or two of raw fennel on the side.

I just bought an air fryer oven, last week. I wish I had seen this before I bought a Toshiba. It has a rotisserie chicken, but no thermometer probe, but I’m gonna make ‘na porchetta in it. I will report back with the results on Your IG. I adore You, Eva e Harper! ❤🥰🇮🇹❤

mmmm a must try here in usa dmv here love your videos

Reminds me of a Cuban pork can’t wait to try this method

We made this at a cafe I ran, we used a whole side of pork.. Belly and Loin with skin. Covered it with fennel pollen and other spices. Had a local mustard maker, make us a mustard with the same spices. I miss that sandwich.

It's perfect to eat for breakfast, lunch, dinner, and late night snacking, rome new york

You can tell by her accent Eva knows what she's doing. 👍🏼

Hey Harper and Eva. I live in DC and there is no place that I know of here to get porchetta. BUT. There is a place in Philly. Called Porco’s on Washington Ave. Anytime I get anywhere NEAR Philadelphia I make my way there. Hole in the wall….no seating….no one cares. It is that amazing!

I remember getting a good supply of pork belly when I was in Tucson from either Lee Lee Oriental market or Dickman’s.

Leave the skin flap attached and use it to cover the end of the rolled pork where the meat shows. Love your channel

Gratzi!!!❤❤❤!!!!

If you wrap the string twice when first stage of the knot it will hold better without slipping till you can finish the knot

Good recipe 😋

vi adorooo❤❤❤ un bacio evaa

I would love to see what the bean dish is. I love beans and would love to see this Italian version. Next video maybe? 🙏❤️

Looking forward to trying to make porchetta for the first time. I would get this cooker if the inside was made of a stainless steel. I avoid plastic finishes heated to high temps.

Grazie, lovely couple. I do culinary projects like this also ( in USA). Will make this sometime. And learn Italian. .... Meanwhile, the 7 lb chunk of pork shoulder/butt in the fridge is going to be made into American state classics: .... Hawaii's smoky Kalua shredded pork - for rice bowls/plates, sandwiches, nachos, empanadas. .... New Mexico's Green Chile Stew, and maybe a Carne Adovada. .... Latino chicharrones, served with fresh salsas and fried yuca ( cassava root ).

My mouth is watering. Wondering where to get that height expansion ring on your BBQ Kettle.

I used to cook lamb belly the same way, but I used to put breadcrumbs in the filling too to catch the flavour from the fat. Then I changed to crisps/potato chips crushed up in the filling. Pick any flavour that suits (bacon flavour always worked well). The joy of lamb belly is that it costs buttons from your butcher. Went out of fashion years ago, so you may have to order it. Well worth it.

If only i could have a bite right now!!❤😂 ...that crispy crunch had me❤❤❤😋😋😋😋😋😍😍😍😍

What about pizza bianco con porchetta ? They serve it in Rome and it's also delicious.

That crackling sound!

I lived in Livorno for a year and a half and went some local friends house and had these amazing sandwiches. It’s so cool to see how it’s made! Also, are we all going to ignore that beautiful mane of hair she has. Those are some beautiful curls? Che bella!

Looks amazing! My husband would be in heaven!

That looks Perfect !!!!! Drooling ! How big was tour roast? Thank you !

Complimenti Eva e Harper.

Love this channel❤❤ Are they living in Italy now?

Hi. Love the channel. As I recall porchetta includes juniper berries. Am I confusing its use with another pork dish?

Yummy 🤤

This is similar to pernil that is a latino dish _ (pork shoulder or pork butt is used) I like that this is a smaller version and it has the crunchy skin. I will try this version! Thank you.

We in Umbria don't usually use fennel, even if i really like it on meats and cold cuts, it is considered to be an heresy. Mostly in Norcia. But anyway, really good job Eva. Teaching the whole world how to cook italian dishes. ❤❤❤❤

@gk891

8 ай бұрын

What do you use to season porchetta? One Italian person I know uses garlic, rosemary, sage, crushed red pepper flakes, black pepper, and fennel seeds. Another Italian person I know who is from a completely different part of the country uses a combination of garlic and dill. It's amazing how a dish can change depending on what part of the country you're in.

@nikopantalloni7916

8 ай бұрын

@@gk891 salt, black pepper, Red wine, garlic (this Is the base) and if you want you can use also wild fennel and other spices, my grandmother used some grounded cinnamon too (be careful not to put too much, It can be really overwhelming).

@christopherness81

8 ай бұрын

Doesn't surprise me one bit that the seasoning is regional. Northern Ontario, Canada in the Sudbury area is definitely from the area that uses dill. It is delicious.

@gk891

8 ай бұрын

@@nikopantalloni7916 Cinnamon! Wow, I would never think to add that. That would be interesting.

@gk891

8 ай бұрын

@@christopherness81 Pork and dill go together well too. I've never tried in it porchetta but I've tried Chinese-style pork and dill dumplings and I quite liked them.

That was kind of fun with Eva talking up the sponsor.

Love the Chefmaker! Question-if I wanted to serve six or seven people, which would be better to wrap with pork belly- pork loin or tenderloin?

I love braciola! I make mine with minced garlic, pine nuts, basil, Regianno Parmesan, roll it up, brown it, then put it in my pasta sauce❤️. I used to make porchetta, but, for reasons I cannot remember, I stopped making it😔.

We love porchetta with sharp provolone and broccoli rabe on a crusty sub roll.

If you have Korean butcher 오겹설 (oh gyup sahl) is pork belly with skin. Gyup is one syllable, not gee-up - yup with a g at the front. If your butcher imports pork from Korea, the tastiest one is the black pig from Jeju Island. Spanish pork is also very delicious.

You need to try the spiedo from Brescia, if you wanna try something different and amazing

I'm doing it. Goes in the oven tomorrow.

Thumbs up because it looks delicicious, but mainly because Harper got rid of his old blue head cap.

I love porchetta! I was wondering if you are familiar with the version Jake and Elle made on master chef? With the filling and all. Ive made that filling with my porchetta and its absolutely amazing! I was wondering if its custom in Italy to have some sort of filling like that in or with your porchetta?

Great video and I hope to try this one day! I have an idea for a video... My wife is wheat and gluten intolerant. So normal wheat pasta isn't an option. How about a video trying rice pasta in it's different styles and brands. What brands are the best, how to cook it so it tastes good, and the best recipes that rice pasta works with. There are a lot of wheat and gluten intolerant people out here that love Italian food!

I'm always on the lookout for a toaster oven or air fryer with a safe nonstick coating. This Dreo uses Teflon for it's nonstick coating, just fyi.

I love this machine!!!! I was in the market for a new stove. My current one is ok. I think I'll buy this machine. BTW 1. Porchetta looks amazing!!!!! 2. Eva, your hair as always, beautiful. What products do you use. Thank you for this wonderful video. Buen Provecho!!!! Saludos from, El Barrio de Spanish Harlem, NYC. 🙏🙏💯💯🗽🚖✈️🙏🇵🇷💯

That looks absolutely divine! Do you fight over who gets the end piece?

@PastaGrammar

8 ай бұрын

Yes! 😂

a lot of helpful tips in here. One I would add is that it would help more to chop up the flavoring ingredients (alliums, herbs, spices) and make a paste with the oil. Then slash cuts into the flash of the belly and massage the paste deep into the meat. By only placing it on the inside before rolling it, you really aren't going to get any of that flavor throughout most of that dense meat, and only the very center will have flavor. Also, that is why your garlic and herbs kept squeezing out when you rolled it; if you had cut slashes, it would've held onto it better. Lastly, I don't believe you are really getting much flavor by using fennel fronds in there. I think you are supposed to use fennel POLLEN in the seasoning, which is much more fragrant and traditional.

Yes, that's how I do it here in Salerno. Foolproof!:)