Welcome back to Guga Foods everybody. I want to thank the National Pork Board
for sponsoring this video. Today I'm making an amazing porchetta.
Check it out!
Yes it is crunchy, fatty, flavorful and a very memorable dish. If you've never had
it this video will change your mind to make sure you make one. And the best part
of all it's easy.
And everything starts off with this cut of pork to be
precise it's a pork belly. One thing I look forward to the most is to make sure
that it has a good amount of meat. And as by default it already has plenty of fat.
another thing to keep in mind is the skin if you get one that it's skinless
that's not good for this dish. As you saw it previously, you want that crunch. Talking
about that the first thing I like to do is to scrape the skin, and what that does
is remove all the moisture that there is on top of it. You want to grab a nice
sharp knife and scrape it all over. The enemy of a crispy skin is moisture and
by doing this you are ready expediting the process. Just take your time and
remove as much as you can. The next thing I want to do is to make as much surface
area as possible and in order to do that I gotta open it up. With a very sharp
knife I want to split it right in the middle. When cutting the one thing you
want to keep in mind is to keep them even. I recommend doing nice slow strokes
and don't rush, it's not a race. When getting towards the end be careful not
to cut all the way through. When you're done it has basically doubled its size,
this will give us a lot more surface area for the seasoning. To ensure
everything is nice and flat and the same exact size I like to use a meat mallet.
Now this one you don't have to be gentle, make it as flat as you can. Now let's
talk about seasoning. Remember as always exact amount and ingredients are always in
the description down below for you. I started with the master of all seasoning
that is salt. You want to make sure you season it well. Then I jump right into
freshly ground black pepper. I recommend you ground your own it does make a
difference, to make it short it just tastes better. Then we went right into
the herbs and I started with sage. I am not using the dry stuff, this was freshly
chopped. Then I also added thyme and rosemary, again
everything was fresh. This one is the one that takes your pork belly to the next
level. And a lot of people make a crucial mistake when putting lemon zest most of
the time they just don't put enough. This is a big piece of meat add a lot of it.
But most important only use the yellow never the white. If you do you will taste
bitter. For this entire pork belly I use a total of three lemons. And once I was
done you can see every single surface was covered. To make it even better
I made an amazing stuffing and here's how to do it. Under medium-high heat I
added a little bit of oil and saute some onions. You want to cook them until they
are translucent. Then add freshly chopped garlic. Mix everything well until it
has a nice golden color. Then throw in minced pork. Now you want to lower down
your heat and cook it all the way through. To make it even better I'm also
gonna be adding some bacon. And for bacon you don't want to add the oil to the pan
just throw it in and cook it until you have a nice golden brown color. By that
time my minced part was to fully cooked. Then using all the bacon and its fat I
threw it right into the mix. Now all there's left to do is to mix everything well and
that's how you make an amazing stuffing for your porchetta. You want to make sure
you spread everything evenly, that way every bite will have a little bit of
everything. The next thing to add is parmigiano reggiano.
Add the good stuff try to get the real deal, it is better. You want to
grate it yourself and there's a few ways to do it. You can either use a box grater,
a micro grater or the quickest way use your blender. Just keep in mind if
you want to make an amazing porchetta don't use the pre grated one. Once my
cheese was added the last layer is some prosciutto ham, this will give a nice
finishing touch. Then we want to roll everything into a cylinder. The important
thing to keep in mind is to make it as tight as possible. And to help me even
more I'm using butchers twine. As I'm tying this up it gives me time to talk
about today's sponsors; the National Pork Board. They represents America's pigs
farmers who are committed to giving back to their community throughout the entire
calendar year but especially at the holiday time. I partner up with them to celebrate
their ham Across America program, which is all about paying it forward with pork
throughout the holiday season. In 2018 this program saw over half a million
pounds of pork donated across America, which equates to 2.2 million servings of
pork. And I am very happy to take a part of it. Food can definitely make a world a
better place . And the Hams Across America program is a great way to
say thank you. Give a meal to someone in need or simply do something nice and pay
it forward. This program is all about improving the quality of life in your
community, and it's something that I am very proud to be a part of. So make sure
you pay it forward this holiday season. Give the gift of ham.
So thank you National Pork Board for sponsoring this video. But now getting
back to our porchetta, and once I was done tying it and this is what it looks like.
To roast it I have a very important step. Remember this is the belly, there is
a good amount of fat and it will all render. So you have to have something on
the bottom to catch that fat. The last thing you want is a grease fire. So for
that I like to use a tray with aluminum foil. A lot of people like to put
vegetables underneath it that is a great idea, the only problem with that is that
the porchetta will cook for a few hours and your vegetable will be done in just
one. So, can you do it? Yes you can. But just keep in mind you might want to take
it out in the middle of the cook and put a new one. But with all that being said
I'm gonna be roasting it at 375 degrees Fahrenheit in indirect heat. Then to
finish it off and crispen in the skin I'm gonna be using my torch. But now I say it is
enough talking and it is time to cook it. So let's do it!
All right everybody this is my take on porchetta. I hope you guys enjoyed it. Now
the only thing left to do is our favorite part.
You ready Angel? Oh he's ready I must say as soon as I cut everything open the
family went like a shark attack. You know what I mean? And they just took
everything and we only have this one left and one more everybody. That's
pretty much it it's all gone already. With that being said, me and Angel we
haven't tried it yet. You ready to try it? Yeah everyone just
savagely devoured it and we just like yeah okay. Yeah we're gonna set up the
cameras. We kind of need that though. Anyway, are you ready to try it?
Let's go. Cheers! Cheers.
Wow hmm that is amazing everybody.
And it is super flavorful. And the fattiness, the fattiness of that pork
belly is just amazing let me tell you. It's got like a lemony taste to it. Yes
there's a little bit of lemon lemony hint that's because I put a lot of lemon zest.
You know lemon zest? I love that stuff. I know right. Guys when you're putting the lemon zest on
top the fragrance of it it's absolutely incredible.
Mmm! And I'm seeing like some green stuff I think that's like rosemary, thyme? Don't
look at the green stuff bro. Did you enjoy it? I did like it, but I know it's there.
We all know it Angel is not a big fan of the green stuff. No but you know I do like
rosemary any thyme those type of things are fine. Well it's there to make it more
flavorful you know what I mean. Yeah. So you're putting additional flavor into it when
you combine all those herbs together the fat renders inside and combine it with
all the herbs together with the spices and everything, mmm. That is amazing
everybody! I must say this now, I just got a piece... Yeah. I think it's from like
this area. Oh the top part? Okay. Whoa! Ha, ha. You okay boy? That was a good one!
Is a completely different experience from the Cuban pork that we did the other day. Oh
this oh this will get the Cuban pork a run for it's money. If you have not watched
that video make sure you check it out everybody. I know this is good but
there's another way that I like to do my porchetta as well, and that's to put it
on a nice beautiful sandwich. Oh okay. He's excited because he saw it.
What I did was I butter up some nice hoagie bread everybody, and then I
chopped up the porchetta fine into small pieces including this crispy
skin as well and put it up on a nice buttery bun and chop it up. That's one of
my favorite things to do. Oh it's coming. I am not gonna let you hanging boy.
This is probably one of my favorite ways to have porchetta
in a nice sandwich with a buttery bun, man. You ready for this
one Angel? Are you? I think. I'm ready. My Italian friends please correct me if
I'm wrong, but I think this is the way you guys eat it in Italy. And if it is
please put it in a comment down below. If you did it any other way, let me know as
well. But porchetta you can't go wrong with it everybody.
You ready for this one Angel? I'm ready.
I'm pumped for this one! Cheers everybody!
Mmmm.
Mmmmm!
Mmmm!
That is amazing. Oh man mmm. You feel a little crunchiness mmm. And
you can feel like the lemon on your tongue. Yeah I put a lot of lemons just
put a lot of lemon zest everybody. Which one do you prefer on the sandwich or... ha ha.
I know you like this one. But which one do you like better the Cuban sandwich or
this one here? Bro if I answer that they're gonna try to fight me in the
streets bro! Why? I live in Miami bro! What do you mean why.
I don't think you can answer that one brother.
It might be a little bit dangerous to answer that question so
we're gonna keep that question unanswered yeah. I plead the fifth.
I must say they are both amazing you can't go wrong with anything when you're working
with pork it goes well on a sandwich it goes well on a main dish it goes well as
a side dish it goes well as an appetizer like chicharrón. I mean there is
indefinitely ways to make amazing pork everybody. You can't go wrong.
That's right. I hope you guys enjoyed this video if you do enjoyed this video
make sure you give it a thumbs up. If you're not a subscriber be sure to
subscribe for future videos. Remember if you're interested in anything I use
everything is always in the description down below. Thank you so much for
watching and National Pork Board thank you so much for sponsoring this video.
Make sure you check them out in the description down below their ham across
America program give the gift of pork it is easy to make it is affordable and
there's hundreds of different recipes that you can try it. I hope you guys
enjoy it and we'll see you on the next one take care everybody. Bye bye. Bye guys.