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 ✌️

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

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!

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

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.

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.

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. 👍♥👍🇬🇧

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.

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.

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

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

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 👌👌👌

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

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

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

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)

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!

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

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

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

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

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

love your stuff man, keep doing your thing😮‍💨

Well done from Italy Andy👏👏👏 best matching with porchetta is good bread, friends and some wine or beer.... food is better when shared... especially this recipe... love your work👍👍

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

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

Excellent video and great technique. Looks so good!

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

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

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.

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

I’ll definately try this. Thanks heaps Chef!

FINALLY! Been asking for this for ages chef

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

Soo good looking. That crunch❣

Awesome stuff Andy love your work

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?

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

You are the only chef on KZfaq that makes me smile while he cooks, absolute legend

Looks absolutely amazing. 😋

Love that crunch!!!

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

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

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.😊

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

What a beautiful piece of cooking!

My mouth is watering. This looks divine.

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.

YUM! I can't wait to try this one.

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...

Well done chef, love your work

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

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.

Awesome and calming video!

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 love this dish. So good

WOW, you just made Porchjetta simple! thank you

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?

Looks amazing chef!

Superb! Thank you!

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

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.

Amazing! Love it. Like an Bavarian Krust Fry! 😉👌👍

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

Awesome video. Thanks pop

That looks Amazing 🤩 ❤️👏🏻🙌🏻✌🏻

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

Outstanding. Cheers from Ottawa, Canada🍁

Great chef, well done Nz proud 👍

Yum I love it.

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!

That looks so yummy! Thank you! ❤

Gonna give this a go. Nice one man.

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

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

That looks delicious!😊❤🔥🔥

Yum Andy, looks so delicious!❤

I wanna try this on my smoker! Looks amazing!

will go on my to do list, thank you

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

Can I have some please. Insane recipe. Chefs made that look easier than it probably is. Great video.

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

Very nice bro! I at least double the amount of herbs, if not triple, and I add dried morels in it, the flavour goes up a level I think! Keep up the nice work!

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

Not very often you can go to comments on youtbe videos and everyone is nice and loving the video!

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

Love this recipe chef! I always do a porchetta for Xmas. You’re right about the citrus, I use orange zest and juice. Pine nuts are also used in the filling along with just a hint of winter spices like nutmeg and a hint of clove.

Thank You Andy.

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

BEST RECIPE IVE SEEN!

Wow! heaven on a plate 😋😋

I love this dich !!!! Aspacialy with some pineapple bits in the meat typically Italian idea to put pineapple on and in every thing 😃👌

Thanks Andy and Team…. The crunchy crackling is still going in my ear😂❤

"as good as lunch gets" Andy you baller, eating that for lunch would kill my day this is more a supper item lol. That looks fantastic either way and glad Made In is sponsoring excellent chefs these days

Gorgeous studio, love the minimalism.

My mouth is watering!

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

lechon belly as its finest. well done chef. those crunch are mouth watering.

I want to try this for a fancy dinner! Looks amazing!