50 thoughts on “The PERFECT Home Made PORCHETTA – Italian Crispy Pork Roast

  1. Alexandra Bianchini says:

    The high temperature allows the essential oil from the herbs mix with the meat, just the flavor goes into the meat. On the contrary, low temperature doesn't help the mixing of flavors because the temperature inside wasn't high.

  2. Jesper van Tol says:

    My guess is that with the higher temperature one the juices took the flavours for a ride throughout the roast, before exiting the pork which resulted in a dryer, but more flavourful product.

    Maybe to merge the best of both worlds we can try scoring the inside of the pork, creating even more surface for the herbs and spices. Then let the rolled up roast sit in the fridge overnight to have the salt extract some juice from the pork and have the flavours penetrate deeper into the roast through the scored crevices. Maybe flip the porchetta halfway during cooking to allow all sides to crispen up.

    I'm hungry.

  3. 999 Things To Cook says:

    The High Temp one infused all those flavors of the spices and herbs deep into the meat. The high heat made them penetrate the meat. Also, the more moisture in the low temp one will tend to dilute the flavors a bit. The same reason why a steak seared with a crust will taste better than a slow roasted one.

  4. Ann Mc Keon Collins says:

    2 large Bradley apples peeled and roughly chopped
    ½ tsp ground cinnamon
    ¼ tsp ground allspice
    ¼ tsp ground cloves1 tbsp lemon juice
    2 tbsp light soft brown sugar15g/½oz butter
    If you'd like a Apple sauce for your pork, we love Apple sauce with any pork

  5. Greg Timson says:

    The reason for the difference in flavour between the two methods is due to the 'high temp' version being drier, meaning more of the moisture from the meat had evaporated during cooking, resulting in the flavour concentrating in the roast. There's always going to be a trade off between moisture, which dilutes flavour, and a roast becoming too dry. Both the fat and skin of the pork belly helped prevent that happening here.

  6. Akabanekss Karma says:

    the reason why the slow cooked porchetta is saggy and lack taste it's because of the water moisture you put out under it. while the high temperature cooked porchetta taste much its because it lock in the flavor while cooking. my experience in cooking pork belly, I always cook it at a low temperature for 30minutes then adjust it to high temperature until the skin is crispy and done. it will always give you a nice crispy and juicy pork belly. try it and hopefully you will like it. ✌👍😃

  7. biker7666 says:

    I love your experiments 👍 When i cook porchetta, i love to stay 170/180c (measured at grill level, almost 200c on the lid). After more or less 5h the skin is crispy and the inside is juicy (final temp of the loin 67c). It is something in the middle of your two methods and so far is the one i like more. Keep on cooking PitmasterX 💪💪

  8. jasonfusionx says:

    Think some prep work on the skin was required too before rolling, like sitting on salt and light perforation with a meat tenderiser. That may have helped the low and slow.
    The other is that the water bath maybe was too close? On an offset, the water pan would be to the right and great some moisture without steaming the skin directly.

  9. The Contrarian says:

    I say roast the low temp one longer and flip it towards the end of the cook. The high temp one definitely had more concentrated flavors. They really looked like they were cooked to different internal temps.

  10. MouthfulOfSpiders says:

    You know…. back in the day, I used to fight to get you to feed the cameraman….. and I got you to do that regularly. Now….. I begin the battle to get you to feed your BBQ puppy!!!! Give her bites too!!!! My pup lives off BBQ at my place.

  11. MouthfulOfSpiders says:

    You know…. back in the day, I used to fight to get you to feed the cameraman….. and I got you to do that regularly. Now….. I begin the battle to get you to feed your BBQ puppy!!!! Give her bites too!!!! My pup lives off BBQ at my place.

  12. Psamtik147 says:

    So many times i heard of different techniques for a Pork Roast with beautiful Crust. Score the Skin , rub in some salt.
    Or Lay the Roast Skinside down in a kind a salty brine oder just salt. Isnt that the Key for a crunchy maybe puffy Crust?

  13. adampatriarch says:

    what is the name of cameraman? Sometimes it sounds like Marshall, sometimes like Martian (Martin/Marsian [cosmic power!]), once i saw automatically generated transcription with name Marcin (Polish common name)

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