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

Fallow
Fallow
101,231
0
2024-05-13に共有
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'

Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter
コメント (21)
  • @BobbyHill26
    I didn't follow the video super exactly, but took a lot of inspiration from it yesterday on my first try at a porchetta and it was delicious. I kept the herb rub the same but put a couple basil leaves in there and think it was a good addition
  • @Tomlamb1606
    My friend Nathan has been working at Fallow for a few months now and he's loving it!
  • @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!
  • @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!
  • @radusguru2196
    Got to be one of my favourite things to eat and I’ve never made it. Definitely going to try it. Cheers
  • @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
  • @padders1068
    Thanks for sharing, that looked amazingly delicious! 🙂😋😎❤
  • @justinm.1
    There should be more of these demo segments!
  • @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!
  • @zuluwarrior1263
    I tie mine differently which is quicker as I’m knocking out a few of these on the weekend at work but as far as I’m concerned this is an ideal way to tie it also and looks bang on as always with your food
  • @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.