POV: Cooking Restaurant Quality Pork Roast (How To Make it at Home)

Fallow
Fallow
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Published 2024-05-13
Will shares his expertise on cooking restaurant-quality porchetta at home, complete with perfectly crispy pork skin and juicy meat. In this video, Will not only guides you through the process of preparing and seasoning the pork but also demonstrates how to achieve that ideal crispness of the skin that is so crucial to perfect porchetta.

Throughout the video, Will's expert guidance will empower you to recreate this restaurant-quality dish in your own kitchen. From selecting the best cut of pork to mastering the roasting technique, every step is covered in detail to ensure your success.

Will shares additional handy tips and tricks that will further enhance your porchetta-making skills. Learn how to score the skin for optimum crispiness, retain the juiciness of the meat, and create a balanced seasoning that complements the rich flavors of the pork.

By following Will's expert advice and incorporating these tried-and-true methods into your own cooking repertoire, you'll be able to impress your loved ones and guests with an extraordinary porchetta dish. Whether you're a seasoned home cook or just starting your culinary journey, this video is packed with valuable insights and practical knowledge that will elevate your pork-cooking skills.

So, get ready to embark on a gastronomic adventure with Will as he shares his culinary wisdom and reveals the secrets to cooking restaurant-quality porchetta. Hit that play button, and let's get cooking! Don't forget to like, comment, and subscribe to our channel for more culinary inspiration, cooking tips, and flavourful recipes.

VIDEO CHAPTERS
00:00 - Preparing the Pork
00:30 - Slicing the Pork
01:27 - Preparing the Herb Mix
02:02 - Spreading the Herb Mix
02:30 - Rolling the Porchetta
03:02 - Tieing the Porchetta
06:09 - Preparing the Porchetta for Cooking
07:11 - Cooking the Porchetta
07:35 - Finished Porchetta

Ingredients:
25% brine:
2kg pork belly
3l water
1000g salt
Aromatics; garlic cloves, thyme, rosemary, black peppercorns

Herb Rub:
30g garlic cloves
20g parsley
10g sage no stalk
10g rosemary picked no stalk
10g thyme picked only soft stalk
60g veg oil
1 tbsp ground fennel seeds
1 1/2 tbsp oregano
1 tsp black pepper

'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'

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All Comments (21)
  • @Tomlamb1606
    My friend Nathan has been working at Fallow for a few months now and he's loving it!
  • @justinm.1
    There should be more of these demo segments!
  • @MrJimodoom
    the whole section about slow cooking it for 10 hours at 105 deg in water and stock was a real eye opener, really interested to attempt this method
  • @geoff6203
    Absolutely brilliant, thanks for the upload!
  • @JungDNoh
    Thank you guys so much for these cooking vids! Its awesome to follow these recipes and the results are amazing!
  • @marksimpson2321
    It's rare that my mouth starts watering as much as it did whwn he cut that roasted pork open at the end. Wowwww❤ ty
  • @Treborbobuk
    Wish I could like this twice! Looks amazing, will deffo be trying this at home. Coming to Fallow in June - maybe this will be on, will see!
  • @padders1068
    Thanks for sharing, that looked amazingly delicious! 🙂😋😎❤
  • @daniellestevenson8297
    One of my favourite things to cook. I often use fillet in the centre but I'll try butterflying next time. I also cook mine over good quality charcoal (indirect) and finish in the oven to ensure a good crackle
  • @johnbaldwin143
    Mouthwatering and now on my list to try. I am saving the cods head for when I can visit!
  • @DirtyHarryz
    Pork belly is in the brine today. I can’t wait to put it in the oven later tonight to have it ready for tomorrow's lunch 🤤🤤
  • @AKAtAGG
    Congrats on a brilliant five star review in the ES. (For the new place) Jimi isn't an easy man to please, when he gives five stars you know it's earned. Can't wait to get down there and give it a go.
  • @Cam-wr5nb
    Thanks for this! Trying it today, assuming that you can chill it down after the 10h slow cook to do the 25min hot oven blast the following day?
  • @jamiemac3727
    I'd love to see a follow up on how you reheat and plate the pork up.
  • @CasperrVR
    Would it be possible to get a video showing us how you make your in house breakfast croissant style buns? They look amazing! Great video by the way!!