You heard Marcus at the end, top 5 sandwiches of all time!! LETSSSS GOO!!! Next time we find one with the skin though.....

Your approach: humble Your precision: impeccable Your directions: easy to follow Your comedy: consistent Your vernacular: chill Keep it up, sir.

The tip of not adding acid in the Chimichurri until ready for use, amazing thank you Chef!

You're constantly delivering ideas/recipes/inspiration that someone like me (just some homecook ) can take, turn around and just nail it. A delicious plate and some serious compliments come to whomever follows your channel. You're doing it right.

I’m crying over here with how beautiful it looks 😭

This looks incredible. I was introduced to porchetta in northern Minnesota where apparently every butcher/meat counter has their own that they sell, but the best are made by somebody's mom/grandma. A slice of porchetta on a hard roll is the perfect lunch after a morning of hard drinking. Those of you in the Iron Range know what I mean.

didn't meat to offend anyone with my porchetta pronunciation joke, was just some sarcasm lol

Dude, I really hope you see this comment. What I love about you most is that befor you shared your gift with the world I can tell that you were just another working class schmuck just like me. But you had a gift and played your strengths and found success. Your not just a chef. But an inspiration. Thank you

Love the haircut. And, no bad words. Thank you. Blessings.

Best cooking show on YT hands down 🤩

best chef on youtube.

Amazon has that garlic grinder. Holy pig that looks yummy! Thank you God is right! I have to make this. God Bless all the physcos!

I almost cried with you, when you where taking your victory bite of that beautiful beautiful sandwich.

In the north of Minnesota porchetta is a staple among Italian niches. I have the luxury of enjoying 1-2 porchetta sandwiches a week. But my god, that looks 100x better than anything I've eaten. Well done - I am looking for pork belly this holiday season.

I wanted to cry with you, I wanted a bite so bad! Your in my top 3 favorite cooks. Love your channel

Your content lifts up my spirits, each single time.....

This is a great example of why technique matters. Great looking sammy!

Sonny, aka Giovanni Ribisi's little brother, I literally want to eat/make everything you do! 😍

Ayyy Finally. I love it when there's at least a second taste tester.

i love you sonny! genuinely one of my favorite food creators on the platform

Duuuuude...lol...that WAS the juiciest lime.....LOL...Sandwhich was PERFECTO... ive learned SO much....thanks for awesome vids😁

I love prochetta sandwiches! I usually do it with a pork loin or tenderloin. It takes a lot more work to find a pork belly.

That looks tremendous, love the video.

"....if you want to be a d#%? about it!" 😂 It never gets old watching you make rosemary salt. And I never get tired of making it. Thanks for sharing it with the world.

You've come a long way Sonny. Congrats man, you're killing it.

OMG sandwich must be great look at the size of that dent! Indiana loves TDCC!

8:52 Loving the theatrics

I love the part where you remind people that you've been doing this a while and you didn't "forget" to put the acid in the chimichurri sauce!

OMG!!!!!! This looks deeeeelicious!!!

Honestly - how can anyone not like this guy? Well ok maybe the neighbors with all that fridge pounding 😂👍🏻💙

I *LOVE* my rosemary salt! Ohmygosh!!!

I love and appreciate the fact that you put the ingredients list in the description. Thanks. This looks so friggin fantastic. I was planning on doing either Cubanano's or pastrami sandwiches, tied for 1st place in my book. A 2-3 day project, as I make the pan Cubano and rye bread from scratch. But so worth it. 2nd place is a simple BLT. Now it's your version of the BLT. Not now. Now I'm going to tackle this one. I don't have a 3rd place yet, and I'm betting this is going in that group. Just have to find out if it will unseat #1& #2. And I'm lucky that we have several good butcher shops around here, that source local ranches that use ethical and humane methods. Pasture raised, grass fed and finished for the cows, pasture raised chickens, all free ranging including the pigs. I get all my pork belly skin on. Great video. One of your best.

Absolutely saved to my Playlist of things to try

I've made porchetta together with chimmichurry before and in my opinion it overwhelms the pork itself

Only one word needed here AMAZING!

🤣🤣🤣🤣 the ending, was drooling the entire video man good shi!!!!

Youre trult the best out there man! Never ever stop please

Great work sonny love your content brother sending love from down under ✌️

I watched this while eating and I’m starving now. I’d have to have a porchetta party to make this 🤔

Wow just wow!

Looks super tasty, but it takes real commitment to make an entire porchetta for a sandwich. I'd be eating those for weeks every day if I had to cook a thing like that 😂😂

Mmmm Central Market ingredients are *chef’s kiss* (if you know, you know)

Bring Marcus point of view at the end more often. Love seeing a type of rating even tho we know it’s already delicious!

This looks sooo goooood

That looks phenomenal!!

Made it and now my wife wants it all the time thank you for the recipe 🙂

Just discovered this channel. Love his cooking style he definitely understands food and cooking techniques. Great recipe but for me chimicurri needs to be hand chopped!

That looks incredible

That freaking good yummy 🤤 beautiful great best ever sandwich 🥪 😅😅

“That is the juiciest line I’ve ever had” - wrong! “Tune in for my next series to find out how to extract the maximum juice from your limes” - correct! Ok never mind, you’re not scamming us; solid channel!!

The more ridiculous the fridge thing gets…the better it is. Still hilarious. Keeps me coming back. And the food. 😂

I’m crying for the fridge - I’m calling PETF

Hope you are enjoying the new digs!

Beautiful

I was looking for a good recipe for Porchetta for a long time, but I think I found it. I'll make it with skin on and on the kamado. Thanks for your recipe! Groetjes uit Utrecht!

Excellent video and recipe…looks spectacular.

Great recipe…. What I love the most is that you say herbs….. herbs with an H…. Not the annoying erbbz as all Americans say

That looks damn good

Marcus looks like he could be Captain Sparkles brother

"I'll just take my time here" no pun intended

This is definitely another one of your recipes I'm gonna end up making!

Fantastic 👍

Bros unleasing his inner italian soul

Always solid.

You are a mean man, here I am trying to stay on my diet and you upload this!! I will be heading to the store to get everything I need to make this tomorrow!!! I didn't like that diet anyway. 🤣🤣🤣🤣🤣🤣🤣🤣🤣😪🤣🤣🤣🤣🤣🤣🤣🤣😪

That sandwich looks delicious!

While watching the rosemary salt going on I find myself saying “if you know, you know”. 😂😂❤

His neighbor: "He's attacking the fridge again"

... Great Job ...

That garlic grinder is a staple in the Czech Republic. Maybe I should import them.

I am going to make this

I’m a dude. I can cook. Watching you makes me a better dude that can cook. If there were awards for being a dude you would win a dude award. Keep it up Sonny. Love the content.

Best EVER!🍖🌶🫠

Did you say 'pop a cap on it" gangsta, yes gangsta for sure. Knew you had an edge. Frig kill always suspect! Cook on my friend, cook on. no limits!

Damn, if you rate taste on a scale of degree of destruction wrought on the fridge, your porchetta broke through the stainless. That tells me all I need to know. Going out to get belly today.

Hey Sonny, try using ascorbic acid for the sauce. Preserves flavour, even with acid. You only need a gram or 2

I can’t believe that stupid fridge is still taking those beatings! I’m convinced I should have kept my old one.

I've got to know what your new neighbors think of your fridge abuse

Awesome!!

I offer my GF to watch this video together like "wanna watch how dude that kicks the fridge is making a sandwitch?"

I love your videos but the new kitchen is so clinical… ;( I miss the charm of the old kitchen. Still your cooking videos are the best on KZfaq thank you

Well……I’m ready to be a full time food tester !!! Giddy up!

This is so awesome!!!

another thing you can do for extra crispy fat/ skin is to rub that side with salt and leave it uncovered in the fridge fat side up overnight

I knew the fridge was gonna take a bear down!!

I loveeeee you!!!!!!!🙏🏾🙏🏾🙏🏾🙏🏾

FYI: You need to add the actual link for the "Rosemary Salt video" in the "right corner".

SoCal's best porchetta sandwich is the Rocky Balboa at Cortina's. If you live anywhere near there, go!

Hey Dude! Love your videos, you're by now my go-to youtube channel for cooking :) I got a humble request: I despise the taste of cilantro (I refuse to believe it isn't based on genetics or something, because it almost tastes like soap to me). So when you use cilantro (not just for garnish) can you please suggest an alternative, or just say if it can be left out? 🙏

That fridge Will Never go down… 🥲😂

If you wanna find that plate, it’s called a garlic plate, or a garlic press rocker

I love pork! 🐖

Thanks! It's like a 300 level course at a college.

I'm gonna be honest, I've never heard of porchetta before just now

I’m hungry now🤤

Lol *chef noises* 😂

Love the channel....not sold on this one....pork sandwich?....hmmmm

Because my oven can’t do 218C, 176C or 148C, I’ll do 220C, 175C and 150C respectively.

I knew the fridge was gonna get it bad this time.

I knew when I saw the finished product that poor fridge wasn't going to know what hit it lmao....