How to Make Authentic Italian Porchetta at Home

This Porchetta recipe is the real deal. Crispy, juicy, and full of flavor, you can make it right in your home oven with no special equipment needed. The result is perfectly balanced between rich, fatty layers and tender meat, rolled into a tight log that cooks evenly and stays moist inside. Each slice is packed with the aroma of whisky, fennel, rosemary, granulated garlic and black pepper, all sealed under a golden, bubbly crust.

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#porchetta #pork #vincenzosplate

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INGREDIENTS:
4kg/ 8.8 pounds / 141oz pork belly (boneless)
1kg / 1.1 pounds/ 35.2oz lean pork fillet
Bottle of whisky
Fennel leaves
40g/ 1.41oz fine salt
20g /0.70oz mixed dried herbs
Granulated garlic, to taste
Black pepper
A fresh bunch of rosemary
4 bottles of beer
2 glasses of water

METHOD:
1) Optional: Put on gloves. Pour a small splash of whisky over the pork belly, just enough to coat it lightly. This gives the meat extra flavor without overpowering it.
2) Sprinkle salt evenly across the pork belly, then place the lean pork fillet in the center. Season the fillet with a little more salt to make sure every layer is perfectly flavored.
3) Next, add granulated garlic over the surface, as much as you like. Sprinkle the dried herbs evenly so they cover the meat from edge to edge.
4) Strip the rosemary leaves from the stems and scatter them generously over the top. Add plenty of fennel leaves too, avoiding the hard stems, until the entire piece is beautifully covered. Finish with freshly ground black pepper to taste.
5) Find the center of the pork belly and carefully slide an aluminum rod through it. Roll the meat around the rod to form a tight cylinder.
6) Use a trussing needle to secure the roll. Start from the middle, threading the butcher’s string through to the other side, and tie it tightly like you would a shoelace. Keep sewing and tying until the porchetta is fully closed around the rod.
7) If threading with a needle is tricky, simply slide pieces of string under the roll, pull them up, and tie them firmly. The goal is to keep the shape tight and secure. Trim off any extra string when you’re done.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to the Homemade Porchetta Recipe
0:34 Ingredients of Porchetta
4:36 Preparing the Meat
7:06 How to Stitch and Tie the Porchetta
11:12 Storing Porchetta Before Cooking
12:20 How to Roast Porchetta
15:54 How to Make the Skin Extra Crunchy
18:10 The Crunch Test
19:57 How to Serve Porchetta
21:00 Time to Eat the Porchetta, E ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

This is the juiciest, mouthwatering, crispiest, homemade porquetta you will find online. I see popular porquetta videos doing everything. Today you will become a porquetta master. Stop rolling the porquetta long way and skinny. We want the porquetta fat. Stop making incision on the skin. We want bubbles and a nice crust. Stop adding puto mortadella and spinach to your porquetta. We don’t do that. It’s time for you to learn ingredients for a 4 kilo porqueta which you can feed eight to 10 people. If you want to make this porqueta, you can always do it for a family of four and have leftovers for the next few days. The first thing you need to do is to be calm. Open a bottle of wine or drink some kinto. Now you can start. Ingredients. I have 4 kilos of boneless pork belly from my butcher. This pork belly has enough meat and fat. The skin, as you can see, has no incisions. We don’t want incisions on the skin. We want to create bubbles and crispy skin. Okay? So, we do not want incisions. Now, as you can see, the meat is long and kind of skinny. We’re not going to roll it long and skinny, but fat. Okay? So, for this reason, we need to fill up this more. So, I’ve got 1 kilo, two pieces of pork fillet. We’re going to make the porqueta fat, no longer skinny. Don’t I don’t want to see that. Okay. Porqueta should be fat. Very important that you add the extra meat. If we don’t add the extra meat, what’s going to happen is when we roll it, it’s going to roll like this. Okay? And then what we’re going to do, we’re going to have the fat, too much fat inside, too much skin inside. Okay? We don’t want that. Okay? Okay. So, what we want to do, we want to fill this up so that when we row, we have less skin hiding inside the porqueta. I’m lucky because I learned how to make porquetta from the awardwinning best porquetta master in Italy. He makes a beautiful professional porqueta. Also, my dad is an amazing homemade porqueta maker. So, I combined the two porquetta recipes to give you the ultimate porquetta experience. We’re going to use whiskey, but you can also use cognac or Cuban rum. My dad uses it to marinate the meat and I think it’s it gives extra flavors. You don’t have to use it if you want to. My touch is to add feno leaves. So, buy fennel from the shop and we’re going to use the leaves from the feno. And you can use the fennel to make a salad. Now, the seasoning for 4 kilos of pork belly, I use 40 g of fine salt. So, about 10 g of salt for every kilo of pork belly. black pepper. I have 20 grams of mixed dry herbs. It’s margar, thyme, oregano, rosemary. I like to do that. We’re going to use granuled garlic, okay, which has been dried, okay? And when you add it in the porquetta, it’s going to add extra flavors and it kinds of disappear in the porqueta, okay? It’s a life-changing experience. Use as much as you like. Last but not least, fresh rosemary. It must be fresh. This is a very important technique to use. This is aluminum stick. I got this from the hardware store. And these is going to be so helpful for when we have to cook the porqueta. And I’ll show you why. One trusting needle and butcher strings. Okay, this is wax and it’s vegetable based. When we finish making porqueta, we need baking paper and also large ziploc bags or you can use uh plastic wrap. Last but not least, beer for cooking. Get cheap local beers and we’re going to use beer to cook the porquetta. Now, we have a few important steps to follow to make an amazing, incredible, life-changing porqueta. Let’s do it. You want to change the ingredients a little bit, you can do that, okay? Like you don’t want fennel, okay? But just replace with herbs, don’t use salads like spinach or rocket or don’t put pruto, don’t do stuff like that, mortadella or cheeses. No, no, nothing like that. Or no, no even pesto or creamy sauces, nothing like that. You can replace it with the spices that you want. You want to make it spicy cuz you like chili, okay, go for it. It’s your porqueta. You make it for you. Great. But just put dry stuff in it. And then fresh stuff you can use. Could be rosemary. Maybe you can use thyme, oregano, stuff like that. Why not? Okay. But this type of spices, okay, the porqueta is the pork crust and the meat should stay the pork crust and the lean parts of the pork, okay? That you can use any type of pork parts that you like. But do not add anything else that doesn’t belong to porqueta. And the first step here is to actually pour the whiskey. Just don’t go crazy. Don’t have to make the orc drunk. Just enough. Spread it around. I’m only using the left end as you can see. Now, this is going to add value to a porqueta. You don’t have to do it. If you don’t have alcohol in your house or don’t want to use alcohol, please do not do it. You don’t have to. All right. So, now we start by putting the salt. So, I want to put salt on like this. Just try to put salt everywhere. You have to be even. Okay? I know it might sound you put a lot of salt, but trust me, it’s not. So now what we’re going to do now and we’re going to add this meat right here. Okay. Put it here in the middle. So you have to be able to fold this like that. Yeah. Now let’s add more salt. Now we added the salt. Now it’s time to add the garlic. And when I say guys, you add as much as you want. Please you decide how much is enough for you. But the good thing about this granulated dry garlic is it kind of disappears in the cooking process. Here we go now with the dry herbs. Here we go. Just try to be even. Try just try to cover the meat completely. Okay. This is what gives flavor to the boretto. Beautiful. Now the fresh rosemary. Now with a fresh rosemary. And we put the rosemary kind of upside down. That’s the top part. And we get all them out. And just spread the rosemary everywhere. Fresh rosemary plays a very important role with any kind of roasts. Okay. Porqueta is a roast, so you cannot miss this step. And guys, there is no rules of how much you use, okay? Rosemary is good. Don’t be scared of using too much. It’s never too much. Now, this is my touch of this recipe. Let’s get the fennel leaves. And I’m only talking about the fennel leaves, okay? You don’t have to get this part. Only the leaf. Now, see, I’ve got the fennel leaves here. You don’t want to add the stems. You don’t want this in the petta. And here I just want basically the leaves. Oh, beautiful. Just smell it already. Look, I’ve seen many chefs using fennel seeds for porquetta, which is great. Fennel seeds do a good job, but I tried once uh to use uh the fresh leaves instead. And to me, it’s it’s like a game changer. And I never use the dry fennels anymore unless I’m making salami. Final touch, black pepper. Add as much as you like. Now every single piece of porqueta it’s covered as you can see. See how good it is. Okay. So what we do is we get this aluminum or bas if you have stainless steel and we just put it in the middle. Now I really want to check where the middle part is. Okay. So when I fold can see that the middle will be yeah right in between the two. And now I’m going to fold. Okay. Going to fold this way, guys. Now, what we’re going to do is we’re going to start using the trust needle from the center so that we can hold the shape. Take your time to do this. Great. So, now try to connect the two pieces together here. I make it tight again. Now, we’re going to I’m going to put this underneath just like that. Go around it. All you can see. See? And now we do like a shoelace. Just be careful with the trusting needle. You don’t want to hurt yourself. Here we go. Now we cut this. We go here. And we do it all over again. There is one thing I need to make clear to you, okay? I’m not a butcher and I don’t want to be a butcher. Okay? So I’m trying to do my best here. Okay? Now butchers of course will do a great job but they will tell you oh it’s done this way that way okay we are doing a homemade porqueta we cannot be oper butchers or painters concreters or doctors can’t just be everything right so just try and do your best okay here today I’m trying to do my best and I try to make it as easy as possible to be and to you but if you have butcher skills of course you’re going to be a lot better than me and other people out there now let’s keep going okay so now we have to here to make this tight. Okay. So, this should go in from here and again from here to here. So, we go and we make it tight. See, we’re trying to close this. All right. Go from one side of the skin to the other. The goal basically here is to close. Okay. To close the oreta. Okay. That that that’s our that’s our goal. That’s all we’re doing. Nothing else. Now, let’s try and get this stick out there. There we go. Got a stick back out. So, now to focus on the middle part, do the same. Go from one side. Just be careful not to cut yourself. Very careful when you do this. Great job. Okay. What’s important, guys, is that we completely close this beautiful porquette. It’s like, you know, we’re stitching this up. We’re stitching the porquet out. That’s all we’re doing. All righty. Okay, guys. All right. Almost done. Trust me, this is relaxing. Now, I’m going to turn this around so you guys can see. Now, this is where we have to close it. Okay. We got three more stitches to do. So, it’s it’s about there. here. Right. Going to do one here. Go there. Here. Let’s find the whole area here. Perfect. Came off again, which is okay. So, now we have to make it tight, guys. Okay. So, as tight as we can. Great. Amazing. Amazing. We got one more. One more stitch. Here we go. Okay. Great. Great. Look at that. We close it. Now with this is what I like to do. Then I go around it. I go around like that and I go underneath just to make sure the porquetta doesn’t open up and just to reinforce. Okay, that’s it. I think I’ve got it. Great. Our porquetta is now ready. Amazing. Look at this. Look at this beautiful roast. This is beautiful. We’re going to get some baking paper. And what we’re going to do with the baking paper, we just want to fold that, cover it completely. Okay. And now we’re just going to use some glide wrap. Go the opposite way. Just some plastic wrap. You can also use ziplo bags if you have large big ones big enough for this. I don’t have them today, so I’m going to do this. Something else you can do to reinforce the porqueta is you can use aluminum. You can use a foil and that will do a very very very good job. A porquetta is now ready to be stored. You have two options. Option one, you can freeze your porqueta. So if you have a large freezer, which I do, I prefer to freeze this porqueta and then I can go within a couple of months or whenever I’m ready, right? All I have to do is to defrost it for about 2 three days in the fridge slowly slowly defrosting it and then when it’s defrosted I can cook it. Option two is to cook it today tomorrow or the day after tomorrow. If you cook it today, you’re ready to go. If you want to cook it tomorrow, the day after tomorrow, you keep it in the fridge. Time to cook the porqueta. My porquetta has been in the freezer for about 2 months. I’ve defrosted it in the fridge for about 2 days. Today is the third day. It’s completely defrosted and it’s ready to go. So, this is what we’re doing. Get a baking tray just like this. Okay, you want to make sure it’s deep enough. And you want to have this as well. This is a cooking rack. This is very, very important for a porqueta to have a cooking rack to put it in the tray. Okay. So, you’re going to place this cooking rack right in the tray. You want to make sure that your tray is big enough for the porqueta. You also want to make sure that the porquetta fits in the oven. Okay? So if your oven is too small, you might have to cut this just before you do the porquetto to make sure it fits. The reason why we need the cooking rack is because it keeps the porquetta higher elevated. Okay? And it is very very important that we do that. We don’t want the porquetta to touch the bottom of the tray. Let’s reveal a porquetta. Yeah. Look at that. Beautiful. So now if you look at this a porqueta this is the side that we want to keep at the bottom when we cook it. That way the fats when they melt they leave the porqueta and they go to the bottom of the pan. And what happen is they go to the bottom of the pan and then flavors will come back up and give more flavors to a porqueta. This is actually very important and I’ve learned this from the best porqueta maker in Italy. We’re going to cook the porqueta with beer. You don’t have to. You can just use water. But by adding beer to the bottom of the tray is going to help to tenderize the meat and to add more flavors. Okay? It’s really really special what the beer can do. Right now, if you don’t want to use beer, just go for water. Let’s put beer in the tray. Now, we’re cooking the porquetta in the normal electric oven from your kitchen. The porquetta needs to cook for 3 and 1/2 hours in total. Put your oven at 220° C on a conventional mode, static mode. So, cook from the top and bottom. Okay. We need to cook the porqueta evenly. Make sure the oven is nice and hot. When you first put the porqueta in first hour, we cook it at 220°. Second hour, 210°. The third hour, 200°. After 3 hours of cooking the porquetta, and we don’t touch it. It’s not covered. We don’t turn it around. will leave it as it is. All you have to do is to reduce the temperature in the oven. You want to make sure that you put the porqueta right at the bottom. You want to have enough space on top so the porquetta is not too close to the top part. And that’s it. Going to now cook it 1 hour, 220°. All right. So, we cooked the porquetta for 1 hour at 220°. Now, we put the temperature down. Now, we’re going to cook it at 210° for an hour. We’ve been cooking the porqueta for 90 minutes and look how stunning it look. I didn’t touch it. I didn’t turn it. It’s just great. The fat is melting perfectly. I’ve got enough liquid at the bottom. Okay, I’ve used about four bottles of beer and look at that. Perfect. It’s wetting perfectly. Okay, guys. Look, it’s been 3 hours. Look at that. Look at that porqueta. Look how beautiful it is. Perfectly cooked. See, we still have to work on the crust. But look, if you look at the details, we got rid of all the fat. Now, as you can see, it cooked perfectly. You can see from the inside. Look at that. If you look on this side, you can see it’s perfectly cooked. This stick also, of course, helped to cook the inside part. What I’m going to do now, two things. I’m going to take this metal stick out. Here we go. Gone. This helped us to cook the inside part. Okay. Very well. It’s such an important detail. I learned this from the master of porqueta in Italy. And it’s a must. You do that. You must do that. Look at the inside. Look how perfect it is. Stunning. And as you can see, even though it’s kind of crunchy, it’s not ready. What we want to do now, we want to create the bubbles and the crust. The crust, in my opinion, is the most important part of the porqueta. Now, I see people online adding salt or vinegar on the porqueta skin to make it crunchy. You don’t do that. That’s not a porqueta. It’s a different pork cross, maybe different national, different country does that. In Italy on the porqueta crust, we don’t do that. We only put two glasses of water. Here’s what we do now. Water on. Now, the porquetta goes back in the oven. The temperature of the oven now should be 250° C. So, crank it up to the maximum. We’re going to cook the crust for half an hour until we get a beautiful crunchy crust. [Music] Look how the porquet is bubbling. Look at that. That crust is bubbling. That’s the most important part, guys. That’s what we working hard for and that’s what we want to see when we cook porqueta. I think we got about 10 more minutes and then we can take it out. Look how stunning. Stunning this boreta is. Wow. Look at that. Three and a half hours of cooking and look at this perfect crust. Look at that. Listen. Beautiful. Amazing. This is perfection, guys. If for any reason you don’t get this crust within 30 minutes, what I suggest you to do, put another glass of water and keep it a little bit longer. But you do want to see this wonderful crust on the porquetta. This is the crunch test, which is the most important part of this recipe. Are you ready? Listen. Look at that. [Music] How does it sound? Sounds good. Now listen to this. Tasty. Crunchy. Oh wow. Oh, that beautiful crunch. Can you believe this was done with a normal electric oven? Wow. You know what? You never get sick of the sound. Let’s do it again. [Music] Now I’m going to cut enough and show you how perfect this porqueta cook. Ready? Wow. Wow. Are you ready for the big reveal? Look at that. Wow. Look at the big reveal. How beautiful is this? Wow. Look at that. Let’s see how juicy it is. Ready? Let’s do the juicy test. [Music] Now, porqueta for me is served in a nice panino. Okay. A nice panino with porqueta. You can put some roasted capsicum, some cheese if you want or today people like to put on pizza which is great. You can serve with potatoes. You can do so many things with porqueta but for me the pano is the best way. So this is how you cut porqueta. First we remove the crust. Cut the crust off. And then we cut it just like this. Look how juicy it is. What I like to do with the porquetta is to cut it into small pieces so it’s easier to eat. Okay. Look how juicy that is. Wow. Super super juicy. [Music] [Applause] What we do is we get the meat, juicy meat goes inside the sandwich. Wow, look at that. Full of flavors. And now we’re going to put the crunchy flavors in there. Close it. And this is the best way to eat porqueta. This is street food from Italy. This is Italian street food. M crunchy and tender. [Music] I just want to eat it just like that. How beautiful is this porqueta? Huh? And please, when you see this porqueta videos and they add puto and salads and vinegar on the crust and salt. Tell them don’t do that, please. Okay, this is Italian street food at it best. Put in the panino. Enjoy it. I personally like it with roasted capsicum and porqueta. They make the perfect match or some nice fresh tomatoes or roasted potatoes. Enjoy it. Make porqueta at home. It’s fun. Everybody will love you more. You serve this on a family party, the crowd will love you. Thank you so much for watching this video. I will see you in the next Vincenzos play