Porchetta | Basics with Babish

Avaldati 19 dets 2019
Pay it forward with pork this holiday season using #HamsAcrossAmerica! #ad Thanks to National Pork Board for sponsoring this video. Visit www.pork.org/HamsAcrossAmerica to learn more!
For a different kind of holiday roast, you can make a wildly impressive porchetta. It's great with some potatoes and vegetables, but my favorite way to eat it is slicing it and serving as a sandwich.
Recipe: basicswithbabish.co/basicsepisodes/porchetta
Shopping List
+ Porchetta roast:
1 large piece of pork belly (1/2 pound per person)
Grated nutmeg
Orange zest
Sage, finely chopped
Rosemary, finely chopped
Fennel fronds (or fennel seeds)
Toasted pine nuts
Kosher salt
Fresh black pepper
Chili flakes
Crushed garlic cloves
+ Salsa Verde:
1 cup packed fresh parsley
Zest and juice of 1 lemon
2 Tbsp capers (drained of brine)
Splash of white wine vinegar
2 finely minced anchovies
2-3 cloves fresh garlic, roughly chopped
1/2 cup high quality EVOO
Chili flakes
Salt
Black pepper
+ Porchetta Sandwich:
Leftover porchetta
Focaccia or another robust bread
Salsa verde
Arugula
+ Special Equipment
Butcher's twine
Meat thermometer
Music by Chillhop: chillhop.com/listen
Blue Wednesday - Murmuration (feat. Shopan), "Even or Odd": soundcloud.com/bluewednesday
Listen on Spotify: bit.ly/ChillhopSpotify

Kommentaarid

  • I recognize that sandwich was, by sandwich standards...thicc. But whatever it was really good.

    • Not is New York

    • Okkkk

    • What size was that pork belly and if you wanted to do this with beef what cut would you ask your butter for?

    • Can you uses that extra skin you cut off and fry it in oil for like chicaron?

    • listen my good man....porketta where i come from is a fresh pork shoulder, skin on. butterfly, score, one direction only, fresh whole garlic cloves, the more the merrier, fennel sticks that have been dried the old italian way and the soaked in H2O overnight, slide those sticks in the meat slits with the garlic cloves..bury them, then cover the whole piece with lots of fresh groung pepper, roll it up tight, stick it on a spit, roast , skin should be red brown and crispy , also ! rosemary should be ground into a powder, unless you are stuffing a bird! love your show....A nice italian girl from Boston...

  • Thanks for supporting farmers

  • nice fleshlight bro

  • *0:36* Where the video starts

  • What's not to like about Andrew? Why those dislikes? 😭

  • Do you need to get the meat to room temperature from the fridge before cooking?

  • Baste it with hot oil it will be more crunchy.

  • Babish really out here getting sponsored by pork itself

  • 4:13 ((((

  • Babish you should have got tattoos of food items on your arms like a slice of cheese, hamburger, fried chicken leg, hot dog, spaghetti and meatballs... that would have been so cool instead of those loser tattoos.. not that you are a loser, but you know what I mean.

  • Kosher salt on pork

  • Over here making me think my brand new headphones broke with that intro tho

  • small tip: apply salt to the outside of the belly before refrigerating and remove it before backing. gives that extra crispiness.

  • you should make Joey Tribbiani's sandwiches

  • Checking the date of the video... Is 7:24 the moment Andrew got infected with Covid-19?

  • Let's be honest, this is not the first time you've watched this.

  • 4:12 CRUNCH

  • when he said depending on the size of your belly, tell me why i looked at my actual belly

  • You’re such a good person. I love your channel. Thanks for all you do for the online and neighboring communities.

  • What about doing the initial cooking in a smoker? Barbecued porchetta.

  • I'm Italian and I say that pork is perfect

  • Why do Americans eat pork for Christmas thats weird

  • I am making this for thanksgiving

  • is there a particular reason besides convince, why you didn't do a traditional book cut and just roll it up length wise?

  • we love your videos!

  • JA RULLEPØSLE ELLER HVAD

  • garbage

  • Gummy pork skin is delicious tho

  • Sent this to my mom. Don’t know why

  • That's haram yo..

  • The Hannibal clay pot episode has me looking at pork differently now.

  • this was making me crave this

  • “May be zest before you juice.”😂😂😂

  • pork good, kosher stuff not. you need an argument against jews and muslims:bacon. you need another argument? more bacon

  • I'm eating more vegan these days, but no way am I swearing of meat forever. Just less. THIS was breathtaking. I'm on the verge of tears!

  • Did anyone else notice that this was sponsored by the national pork board and they encouraged him to pay it forward with pork?

  • 4:27 is the best part

  • The 2nd time I've seen salsa verde. If cooking an italian dish why not accompany it with a classic acidic topping like muffuletta? It's the little things that make me lose faith :(

  • This guy has more tools and gadgets than Batman

  • It’s turning into “Basics” With Babish

  • 4:13 Literally what heaven sounds like.

  • Hi Babish! Do you plan to do a Basics video on Fisherman's Pie?

  • This back song is so calming

  • Babish: "Then we are preheating our oven to a very low temperature, about 250 degrees" Me, an Italian: *Heart Attack* Me, about two seconds later: OHHHHH! THEY USE FAHRENHEIT!

  • That crunch though 😯

  • everything reminds me of her

  • “ A fervent festoonment of fresh fennel fronds.” Some people love the magnificent masterpiece meals that he makes, others appreciate the banter, but part of the reason why I love this channel so much is the witty alliteration that Babish uses.

  • I wish i knew where to buy those gloves.

  • hi from italy (toscany.... PORCHETTAAAAAAAAA)

  • Babish: "I will see you guys next year!" Us, Next Year: "OH DEAR LORD NO!!!"

  • I could smell it

  • The pigs definitely didn’t have a good year.

  • my mother is a demon there is NO SALT IN THE HOUSE AND SHE STILL EXPECTS ME TO COOK

  • It doesn't matter how much you say "hams across America," it still gets a chuckle out of me every single time. Looks good Andy, we like to parboil the skin in advance and give it a spoonful of oil to really crisp her up.

  • 500g per person!!!!

    • btw i know it was the weight when bought, including skin and fat

  • Babish stop saying porketta it’s por-cheh-tuh

  • Nutmeg?! Townsend enters the chat.

  • Will it be ok to have no skin on it?

  • Or a pair of new never used welding gloves

  • The only thing that bother me is the ssh sound you make when you're talking

  • It sounds like you’re cutting into a fresh loaf of hard bread!!

  • I hate being “that Italian” (I’m not even italian), but it’s “porchétta”

  • That sound. Damn.

  • Pork is Health, Fitness is Slavery, Hipster Cred is Strength, Pork Board is watching you.

  • if it were me, I'd pan fry the slices before adding to bread, then some mayo... now me hungry...

  • The last part made me 🥺🥺🥺, you really think of others man 🥺

  • I don’t have a butcher like that here in Oregon

  • make your own pine nuts pesto spread for the roast with parmigiano and basil instead of just using raw or roasted pine nuts.

  • This looks like lechon belly

  • This is the food porniest episode of the whole channel

  • I want to make this so very badly...

  • Oh man! I’m saving this one.

  • i can explain to you how surreal it is to watch a video pre-mask era, but this was so good to watch

  • i just realized... why use kosher salt if it’s pork?

  • OMG that crispy sound when cut in two MMMMH mouthwatering!

  • Porchetta from Poggio Bustone (little village near Rieti) is very famous in italy because i think the "original" recipe was invented there

  • I feel like stuffing would be amazing in that

  • Wholesome content, keep doing what you’re doing

  • wow, thats awesome! only thing is i cannot eat pork.

  • I can't imagine how that sandwich wouldn't be dry as hell. No mayo, butter, dressing or oil on the bread seems so strange to me.

  • It’s jarring seeing him walk outside without a mask on.

  • its 2 am.... and that sandwich cross section is going to be in my dreams..

  • Made this... Greatest thing ive ever done... Thank you Babish.

  • uu boi i wanna cook this too

  • This is how Human kind ends.

  • I have pork shoulder will this be ok

  • 1:24 that's sounds a bit different and 😇

  • After I saw this video my diet plan is over

  • I am italian, and i gotta say that your porchetta looks very good. Good job, Babish.

  • i love how in new york you can just see a guy walking around with a gaint ass sandwich and wearing an apron and not look twice

  • When he started cutting that, it sounded like the Minecraft eating sound

  • ill watching a lot of thins on yt but i found y cahnnel not for long time and i must say this is it my favourite channel on yt with great food.

  • Nobody: The boys when they hear or see the number 69 (4:26):

  • Mnnenem

  • babish, we get it, you're a literal capitalist pig

  • I'm vegan.

  • I bet you got that from my stuffed pork loin recipe...A recipe i left twice over a couple of years.a Postachio version and a toasted pinenut version.

  • No one: Babish:erbs

  • When i say i Like crack this is what i mean That skin in the shit

  • I wonder what the vegan teacher on tiktok would say abt this video