Right here, this is pretty much a pork chop.
This is pork belly.
You can make bacon, you can make pancetta,
but we're not making pancetta today.
No, we're making porchetta.
A porchetta is such a great piece of meat,
and I think that is why you can bring it to
a funeral, a birthday...
Bring it to some swimming lessons, fuck it.
So what I'm gonna do is I'm gonna kinda butterfly this
just so I can add more seasoning.
We're just gonna take a little olive oil,
and we're just gonna kinda layer this up.
Watch this, I love this.
We're gonna take a little sea salt.
I'm building a landscape of flavor.
Some dried chili flake.
I like mine a little spicy.
We're gonna take some garlic.
We're just gonna zest some beautiful orange.
Some fresh cracked pepper.
Rosemary, parsley, really quickly.
Cooking machines.
This is Amaro.
Amaro is an Italian digestif,
and it has those deep kinda caramelized flavors
that I wanna put inside of the porchetta just as a flavoring.
♪
Then we're gonna cut our orange.
Watch this.
We're just gonna squeeze it.
Oh, mama.
Now we're just gonna take our hands,
kind of rub everything in.
Kinda get those meat slaps going.
So that's amazing.
So now you're gonna do this really tight.
As tight as possible, okay?
We're just gonna take a box cutter, really quickly.
We're doing like length-wise, so this way it's more unison.
I'm just like a little kitty cat,
just scraping away at this.
And that will make sure that the skin gets really crispy.
This is just butcher's twine.
You can get this anywhere.
So I'm just gonna take this.
And when you do this, you do a double knot,
and then that way it doesn't come loose.
What we're gonna do is tie this puppy up.
So you go under...
come up, another knot,
and you pull it from side to side, and then boom.
By doing this, it keeps the porchetta tight in unison
so then it cooks evenly.
Have to restart it a little bit.
(Laughing)
To make it nice and tight.
Gotta tie down that little piggy!
He doesn't go anywhere!
(Grunting)
Look at this fucking por-coo-chi.
You gotta tie 'er up!
You gotta tie that fucking pig, and then you rip it!
So when you're trussing a porchetta,
you don't have to do it the exact same way that I do it.
You can just take twine and literally
just fucking loop it around a million times.
Just wrap it around so the pork doesn't open up.
Once it starts roasting, it sticks together and you're fine.
Holy schnikes.
Look at that, see?
Watch this.
A perfect little porchetta.
It's beautiful.
Gonna take some salt.
We want the outside to be dry.
This may seem like a lot of salt because...
it's a lot of salt.
Follow me!
Porchetta's in the oven.
That's got about three-and-a-half hours
at 350 degrees Fahrenheit.
Woo!
Look at this!
This is perfect already.
I'm gonna cut the strings off this,
and now we're gonna step it up even further.
So this is kinda dangerous...
as I pinch my balls.
This is a hot pot of canola oil.
This is pig skin.
This will, because it's so nice and dry,
this is gonna turn into chicharrón.
Chicharrón is crispy pig skin.
And then when you hit it with that hot oil,
it puffs, it blisters, and you get that
super crispy, glass-like chicharrón effect.
But make sure there's no kids around, 'kay?
There's no drunk people,
there's nobody stoned on the marijuana sticks.
Whenever you're dealing with hot oil like this,
this can fuck you up.
'Cause I'll tell you one thing, you treat this thing with
disrespect, it will burn your fucking life away.
My older brother came home drunk one time.
He threw in a bunch of fucking frozen chicken fingers
into a pot of fucking like smoking hot oil,
and it fucking blasted him.
Please be careful!
Don't blow up your face like my brother!
(Sizzling)
Oh, you hear that?
(Sizzling)
And it just blisters away.
So as you can see, it's blistering,
and you gotta just keep ladling.
You get that amazing porchetta, crunchy...
just chicharrón, look at that.
♪
So here we go, listen to this.
(Crackling)
Oh my god!
Do you see that?
See all the fat around that pork belly?
When you hit it with that hot oil,
it melts it all down really quickly.
And then the skin comes away from that pork belly,
and it just makes it incredible.
Oh my god.
Here, listen to this.
(Crunching)
It never stops itself.
It is a monolithic ball of pork, and it's coming.
So we got our salsa verde.
Now I'm gonna add the final lemon juice.
Lemon juice in last.
It will make sure that it's super fresh,
and it will also make sure that it doesn't turn brown.
This is an insanely incredible meal.
That perfect pig skin, the salsa verde,
the rapini with the guanciale,
the velvety, meaty, roasted red pepper salad
with the golden raisins, the goat cheese,
the crispy olive oil roasted fingerling potatoes
with the bomba!
This is the big dog meal, and now you will have these dishes
in your life forever.
I'm Matty Matheson.
It's Suppertime!
Let me tell you, this porchetta is fucking lit.
♪
My god, porchetta!
You're mine!
(Laughing) You're mine!
Why the fuck...
(Laughing)
...did some kid with a French last name decide to make--
French?
Isn't it French?
What is it?
No, it's Swiss German, buddy.
- Swiss German?
- Swiss German.
Auf Der Mauer?
- Yeah, Swiss German.
- Auf Der Mauer.
My whole family, the name is Swiss German.
It comes from Switzerland.
And that's where the porchetta--
the porchetta was invented in Swiss Germany?
No, of course not.
Where was it invented?
In Ariccia, so just-- just outside of Rome basically.
Oh, I thought it was Rome.
Have you been there?
I haven't had a chance to go yet.
Been to Rome, been to Naples...
You haven't been to Ariccia.
I haven't been there yet, no.
So you actually don't even know what porchetta tastes like?
(Laughing)
How many porchetta sandwiches have you eaten?
Recently?
- Oh fuck, recently?
- Recently.
I had-- I actually had one today.
Yeah?
'Cause again, we're like, you know, testing some things.
So you know, you gotta go for it.
You've eaten a lot of porchetta sandwiches?
I've definitely cut back over the last couple years.
They can get ya.
I know for the first six months it was like every single day.
But what-- I still don't understand.
Like besides filling the market,
like did you have a porchetta sandwich that you were like,
"What the fuck, I've never had a porchetta sandwich that good,
and now people need this"?
Like there must've been a moment, or were you just like--
one day you woke up and you're taking a shit,
and you're like, "Porchetta!"
It was-- It stemmed from me wanting to first do something
really small and different, and I kinda just wanted to take
a different path, and not...
Work-- Work smarter.
Well, work-- Yeah, a little bit.
I think it's working smarter for sure.
I mean, it's definitely fucking hard, that's for damn sure.
Well, you're making everything as real, you know.
Yeah, it's real.
It's not like you're buying pre-packed porchetta
and just warming it up.
Fuck no!
God no!
I'm really lucky to have a friend
that has a porchetta shop.