Revealing My PORCHETTA Ultimate Recipe | Guga Foods

Welcome back to Guga Foods everybody. I want to thank the National Pork Board for sponsoring this video. Today I’m
making an amazing porchetta. Check it out! Yes it is crunchy, fatty, flavorful and a
very memorable dish. If you’ve never had it this video will change your mind to
make sure you make one. And the best part of all it’s easy. And everything starts
off with this cut of pork to be precise it’s a pork belly. One thing I
look forward to the most is to make sure that it has a good amount of meat. And as
by default it already has plenty of fat. another thing to keep in mind is the
skin if you get one that it’s skinless that’s not good for this dish. As you saw it
previously, you want that crunch. Talking about that the first thing I like to do
is to scrape the skin, and what that does is remove all the moisture that there is
on top of it. You want to grab a nice sharp knife and scrape it all over. The
enemy of a crispy skin is moisture and by doing this you are ready expediting
the process. Just take your time and remove as much as you can. The next thing
I want to do is to make as much surface area as possible and in order to do that
I gotta open it up. With a very sharp knife I want to split it right in the
middle. When cutting the one thing you want to keep in mind is to keep them
even. I recommend doing nice slow strokes and don’t rush, it’s not a race. When
getting towards the end be careful not to cut all the way through. When you’re
done it has basically doubled its size, this will give us a lot more surface
area for the seasoning. To ensure everything is nice and flat and the same
exact size I like to use a meat mallet. Now this one you don’t have to be gentle,
make it as flat as you can. Now let’s talk about seasoning. Remember as always
exact amount and ingredients are always in the description down below for you. I
started with the master of all seasoning that is salt. You want to make sure you
season it well. Then I jump right into freshly ground black pepper. I recommend
you ground your own it does make a difference, to make it short it just
tastes better. Then we went right into the herbs and I started with sage. I am
not using the dry stuff, this was freshly chopped. Then I also added thyme and
rosemary, again everything was fresh. This one is the one
that takes your pork belly to the next level. And a lot of people make a crucial
mistake when putting lemon zest most of the time they just don’t put enough. This
is a big piece of meat add a lot of it. But most important only use the yellow
never the white. If you do you will taste bitter. For this entire pork belly I use
a total of three lemons. And once I was done you can see every single surface
was covered. To make it even better I made an amazing stuffing and here’s
how to do it. Under medium-high heat I added a little bit of oil and saute some
onions. You want to cook them until they are translucent. Then add freshly chopped
garlic. Mix everything well until it has a nice golden color. Then throw in
minced pork. Now you want to lower down your heat and cook it all the way
through. To make it even better I’m also gonna be adding some bacon. And for bacon
you don’t want to add the oil to the pan just throw it in and cook it until you
have a nice golden brown color. By that time my minced part was to fully cooked.
Then using all the bacon and its fat I threw it right into the mix. Now all there’s
left to do is to mix everything well and that’s how you make an amazing stuffing
for your porchetta. You want to make sure you spread everything evenly, that way
every bite will have a little bit of everything.
The next thing to add is parmigiano reggiano. Add the good stuff try to get
the real deal, it is better. You want to grate it yourself and there’s a few ways
to do it. You can either use a box grater, a micro grater or the quickest way
use your blender. Just keep in mind if you want to make an amazing porchetta
don’t use the pre grated one. Once my cheese was added the last layer is some
prosciutto ham, this will give a nice finishing touch. Then we want to roll
everything into a cylinder. The important thing to keep in mind is to make it as
tight as possible. And to help me even more I’m using butchers twine. As I’m
tying this up it gives me time to talk about today’s sponsors; the National Pork
Board. They represents America’s pigs farmers who are committed to giving back
to their community throughout the entire calendar year but especially at the holiday
time. I partner up with them to celebrate their ham Across America program, which
is all about paying it forward with pork throughout the holiday season. In 2018
this program saw over half a million pounds of pork donated across America,
which equates to 2.2 million servings of pork. And I am very happy to take a part
of it. Food can definitely make a world a better place . And the Hams
Across America program is a great way to say thank you. Give a meal to someone in
need or simply do something nice and pay it forward. This program is all about
improving the quality of life in your community, and it’s something that I am
very proud to be a part of. So make sure you pay it forward this holiday season.
Give the gift of ham. So thank you National Pork Board for
sponsoring this video. But now getting back to our porchetta, and once I was
done tying it and this is what it looks like. To roast it I have a very important
step. Remember this is the belly, there is a good amount of fat and it will all
render. So you have to have something on the bottom to catch that fat. The last
thing you want is a grease fire. So for that I like to use a tray with aluminum
foil. A lot of people like to put vegetables underneath it that is a great
idea, the only problem with that is that the porchetta will cook for a few hours
and your vegetable will be done in just one. So, can you do it? Yes you can. But
just keep in mind you might want to take it out in the middle of the cook and put
a new one. But with all that being said I’m gonna be roasting it at 375 degrees
Fahrenheit in indirect heat. Then to finish it off and crispen in the skin I’m
gonna be using my torch. But now I say it is enough talking and it is time to cook it.
So let’s do it! All right everybody this is my take on
porchetta. I hope you guys enjoyed it. Now the only thing left to do is our
favorite part. You ready Angel? Oh he’s ready I must say
as soon as I cut everything open the family went like a shark attack. You know
what I mean? And they just took everything and we only have this one
left and one more everybody. That’s pretty much it it’s all gone already.
With that being said, me and Angel we haven’t tried it yet.
You ready to try it? Yeah everyone just savagely devoured it and we just like
yeah okay. Yeah we’re gonna set up the cameras. We kind of need that though. Anyway, are you ready to try it? Let’s go. Cheers! Cheers. Wow hmm that is amazing everybody. And it is super flavorful. And the
fattiness, the fattiness of that pork belly is just amazing let me tell you.
It’s got like a lemony taste to it. Yes there’s a little bit of lemon lemony
hint that’s because I put a lot of lemon zest. You know lemon zest? I love that stuff. I know right. Guys
when you’re putting the lemon zest on top the fragrance of it it’s absolutely
incredible. Mmm! And I’m seeing like some green stuff
I think that’s like rosemary, thyme? Don’t look at the green stuff bro. Did you
enjoy it? I did like it, but I know it’s there. We all know it Angel is not a big fan of the
green stuff. No but you know I do like rosemary any thyme those type of things
are fine. Well it’s there to make it more flavorful you know what I mean. Yeah. So you’re
putting additional flavor into it when you combine all those herbs together the
fat renders inside and combine it with all the herbs together with the spices
and everything, mmm. That is amazing everybody! I must say this now, I just
got a piece… Yeah. I think it’s from like this area. Oh the top part? Okay.
Whoa! Ha, ha. You okay boy? That was a good one! Is a completely different experience from the
Cuban pork that we did the other day. Oh this oh this will get the Cuban pork
a run for it’s money. If you have not watched that video make sure you check it out
everybody. I know this is good but there’s another way that I like to do my
porchetta as well, and that’s to put it on a nice beautiful sandwich. Oh
okay. He’s excited because he saw it. What I did was I butter up some nice
hoagie bread everybody, and then I chopped up the porchetta fine
into small pieces including this crispy skin as well and put it up on a nice
buttery bun and chop it up. That’s one of my favorite things to do. Oh it’s coming. I am not gonna let you hanging boy. This is probably one of my favorite ways to have porchetta in a nice sandwich with a
buttery bun, man. You ready for this one Angel? Are you? I think. I’m ready.
My Italian friends please correct me if I’m wrong, but I think this is the way
you guys eat it in Italy. And if it is please put it in a comment down below. If
you did it any other way, let me know as well. But porchetta you can’t go wrong
with it everybody. You ready for this one Angel? I’m ready. I’m pumped for this one! Cheers everybody! Mmmm. Mmmmm! Mmmm! That is amazing. Oh man mmm.
You feel a little crunchiness mmm. And you can feel like the lemon on your
tongue. Yeah I put a lot of lemons just put a lot of lemon zest everybody. Which
one do you prefer on the sandwich or… ha ha. I know you like this one. But which one do
you like better the Cuban sandwich or this one here? Bro if I answer that
they’re gonna try to fight me in the streets bro!
Why? I live in Miami bro! What do you mean why. I don’t think you can answer that one brother. It might be a little
bit dangerous to answer that question so we’re gonna keep that question
unanswered yeah. I plead the fifth. I must say they are both amazing you can’t go
wrong with anything when you’re working with pork it goes well on a sandwich it
goes well on a main dish it goes well as a side dish it goes well as an appetizer
like chicharrón. I mean there is indefinitely ways to make amazing pork
everybody. You can’t go wrong. That’s right. I hope you guys enjoyed
this video if you do enjoyed this video make sure you give it a thumbs up. If
you’re not a subscriber be sure to subscribe for future videos. Remember if
you’re interested in anything I use everything is always in the description
down below. Thank you so much for watching and National Pork Board thank
you so much for sponsoring this video. Make sure you check them out in the
description down below their ham across America program give the gift of pork it
is easy to make it is affordable and there’s hundreds of different recipes
that you can try it. I hope you guys enjoy it and we’ll see you on the next
one take care everybody. Bye bye. Bye guys.

100 comments on “Revealing My PORCHETTA Ultimate Recipe | Guga Foods”

  1. Guga Foods says:

    The CRUNCH is everything. Can you hear it?

  2. Nexus Gaming says:

    Hey Guga! I saw you on that pork ad! I instantly recognized your voice, and watched the entire thing to see if it was really you!

  3. Daniele Rocchi says:

    To be honest this has nothing to do with true Italian porchetta. Indeed, porchetta has born in central Italy, in between Tuscany, Lazio, Umbria and Abruzzo and, among all, the most known porchetta is the one from Ariccia. However, I personally prefer Tuscan porchetta, in which fennel is used instead of laurel for seasoning, together with salt, garlic and black pepper. The preparation takes many hours and so the cooking, which has to be done using a specific kind of wood, not coal. The quality of the meat and the simple but well-balanced seasoning should be at the center, definitely not a fat mix of bacon (why?!), lemon (why?!?!) or Parmesan (why?!?!?!). In Italy, in many towns (such as Ariccia or Monte San Savino) we celebrate porchetta with proper celebrations called “sagre”. Tradition goes backward until centuries.

  4. Steve Palestini says:

    Throw some sharp provolone and broccoli rabe and you've got a hell of an Italian pork sandwich.

  5. Maria Ochoa says:

    Guga, can you do Colombian recipes?

  6. Jimmy Alpert says:

    I’m sorry but this looks gross

  7. Sam Hyde- Professional Domestic Terrorist says:

    this is the best looking food ive seen in a while wow

  8. John Longmeyer says:

    I have that same salt container. my mom says it contains borax guess that’s a fancy word for salt

  9. Jayson Akoto says:

    It's pork scratching

  10. keith hernandez joaquin says:

    How can I get the crispy skin without the torch ?

  11. MVC says:

    Hey Guga, can you make a video comparing turkey smoking temps? some recommend 375+ for ~3 hrs, others say 225 for 6+ hours…. not sure which way to go

  12. TheVillageDumbass says:

    Did anyone else notice the fat wart the pig skin jad

  13. Simplicity says:

    Description is missing Sage … Or is parsley a mistake?

  14. Angelo Orcales says:

    how to copy bingo with babby

  15. MarsBar says:

    There’s nothing wrong with dry herbs and the stuffing, cheese, and prosciutto is weird. Fennel Pollen, Fennel seed, and rosemary is traditional for flavoring.

  16. Cole Oxley says:

    Thank you so much for your videos! Your videos helped me to make an amazing steak dinner for my family.
    Would you be willing to make another steak experiment test? This time using different liquids, I was thinking liquids such as coffee, Rum, wine, whisky, and beer. But let us know what types of these different liquids you use because there’s so many in each category.

  17. lordspookyboi says:

    Am I the only one who like seems very interested in the videos but then clicks on it and then you hear his voice and immediately clicked off

  18. Bernie Quiroz says:

    I just love how that looks 😋😋😋

  19. Luke Hawkins says:

    What did you use to crackle the skin? Looked liked a heat gun or something?

  20. Satyajit Roy says:

    Hey guga please try dehydrator reverse sear steak. Cook in dehydrator for first then get a good sear on it. You will not be socked with the results.

  21. Brendon Reyes says:

    Would love that With some rice and a Soysauce, Vinegar, chili sauce.

  22. Supakul. says:

    3:33 or use your Mac Pro everybody

  23. Alberto Becerra says:

    Guga u should make wagyu pig porchetta that be the next level. Send me some wagyu steak haha jk

  24. zero crusade says:

    Ahh right on time… the kind of recipe im looking for thanks!

  25. Ace_ CracKed says:

    Guga you should try a lot to make jerky out of prime rib wagyu A5 and other things

  26. Anthony Luna says:

    "I recommend doing nice slow strokes, and don't rush. It's not a race. When you are done it has basically doubled in size….."

  27. DonPandemoniac says:

    Great recipe and mayor respect for stepping up to help people. Keep it up good guys!

  28. zHao says:

    4:38 damn it boi he was so hyped

  29. mikes a cunt says:

    Any reason why you didn't score the meat before?

  30. stoppons says:

    Regà non riesco a capire perchè ha riempito la porchetta di roba come prosciutto, limone e parmigiano, quando poteva mettere spezie, pancetta e basta e renderla 10 volte meglio

  31. Sam Mason says:

    Can you do how to cook a whole duck?

  32. w c says:

    What a crispy skin it has… it seems like taste of the heaven for me

  33. Shin Sho says:

    I love guga always. But this was cut and they had different plates and meat

  34. Redd Spider Lilly says:

    Man I'm watching this while eating an airport roasted beef sandwich, makes me feel sad I have to eat airport food kek

  35. fiza isam bachiri fib says:

    the chef himself looks like pig

  36. vecente_e De Vera says:

    I dont get it did you cook it 3 times you put it on oven then throw it in charcoal after that the torch is it right ? Cuz i dont see carrots

  37. Dan Anonuevo says:

    Sous Vied the Porchetta please 🙂

  38. Ngo says:

    I didnt know that porn was allowed on youtube

  39. Isreal Mcleod says:

    Binging with babish did it first

  40. Rickard Nolan says:

    You need to open a steak house called “All Things Grilled”, with tablets at each table that show video of you making the dish ordered and continue with the YouTube channel as part of the house and go to town with more taste testers.

  41. Sequester Bartholomew Rosenthal says:

    Guga, never have I ever watched one of your videos and my mouth wasn’t watering like crazy

  42. Julian Tellames says:

    Video after video, your talent and technique shines through your food. Can you feature your techniques on low end cuts?

  43. ninja fate says:

    Waygu porcata

  44. MsBeautifulhoney19 says:


  45. Albert Ledesma says:

    This video makes me feel sorry for Muslims. Nah, not really.

  46. Albert Ledesma says:

    Stupid salt bae doesn’t have nothin on Guga!!

  47. Jahseh Chroma says:

    Guga you should make beef jerky

  48. Emmanuel Colette says:

    You forgot the fennel guga!! The fennel is essential!!!!

  49. ArabJohnny says:

    Don’t know if you tried, but here in Italy we also eat porchetta sandwich (AKA Er panino caa porchetta) with thin slices of it, like half to one centimeter, that is 1/4 to 1/2 of an inch in US I think. It’s really really good because you keep all that crispness all around the slice so that it’s even and you can taste the “cotenna” in each bite. But for sure the chopped one is another good method, your porchetta looks really tasty good job!

  50. Kakka-Carrot-Cake says:

    Bruh this is pork asmr.

  51. Alex Cret says:

    Can I do it in the electric oven, if yes then how many degrees and how long?

  52. Mike R says:

    I love how squeezing fat out of meat is supposed to be impressive. 😂

  53. leo ll says:

    Do you also beat your meat?

  54. uzumaki Franky says:

    Angel likes ''food'' more than he like ''guga''

  55. J. Butt says:

    The “so lets do it” cracks me up everytime, sounds so funny.

  56. Deep AA says:

    – Guga ASMR

  57. 4sake123 says:

    The skin has a pimple

  58. cate curl says:

    Oh W.O.W !

  59. T J says:

    Guga, I've seen your tenderizer experiments and I've seen you've never tried banana. Maybe you could try that along with some other things for another video?

  60. Zave says:

    italian here: i'm sure it tastes amazing but it's not actually porchetta. to make porchetta you use the whole pig's body not just the belly and also people here in italky would kill you if they saw the stuffing and expecially the cheese. as i said i'm sure it tastes amazing and i'm not some traditionalist snob. i can confirm that we usually eat it in sandwiches.

  61. Nasser Althani says:

    Guga try making a dry age beef Wellington

  62. Razihel says:

    bro i dont know if anyone can relate, but angel looks like moe but better lmao

  63. iysaw says:

    Supposedly a traditional Porchetta has Fennel Pollen in it, but good luck finding that 😂

  64. meliza Diaz says:

    Y de donde me saco una antorcha de esas? Don't mames

  65. Andrew Webb says:

    You should do sous vide Peking duck even though you’re probably not gonna listen or do it

  66. Andrew Webb says:

    Me:forgets to use salt

    Guga:salt is the master of seasoning

    Gordan: You stupid pig!!!

  67. Otto Lehmann says:

    It’s like a lasagna of meats. That’s impressive 😍👅

  68. AS Youtuber says:

    You've been featured in a king of random video

  69. Perfect Ramen says:

    Hey Guga you got a shout out in The king of randoms dry aging video😃

  70. Kevin Corbin says:

    You guys are having way too much fun, 👍

  71. Bobby Wong says:

    Hey Guga, not sure if you heard. 1 of your cooking methods (dry age bags) was done on the most used in the most recent episode of (YouTube) King of Random.

  72. Kennie Diamond says:


  73. jose martinez says:

    The food you make always looks delicious

  74. Jesuino Resende says:


  75. Sion Marc Anthony says:

    Does anyone know the amount of pork belly used? It's the one thing that's not specified.

  76. Allen George says:

    You should make a dry aged waygu Smashburger. Like if you want it

  77. andrewhasbigbrain says:

    "open it up" "some nice slow strokes"
    Guga, 2019

  78. juhheli says:

    You had me at crrrkuchngck

  79. greggv8 says:

    Do a video on how to cook a steak *done*. Not well done, not utterly destroyed because the chef is an arrogant ass who believes people who don't desire to risk food poisoning like their beef fully cooked are stupid and deserve to be served lumps of charcoal. It's possible to cook a steak all the way through without charring the outside, without drying it out.
    Show us you have the skill to cook a steak done instead of looking like a veterinarian could make it get up and walk.

  80. Clint Harris says:

    Wait …you say you start sage in the video …but it's not in the list of ingredients. Did you mean parsley …or is sage another ingredient needed not called out in the recipe!?!?!

  81. deezynar says:

    Bacon stuffed bacon. Of course it's going to be great.

  82. Naomi Bacogacoga says:

    Here in fiji we love our whole pork on spit…and eat it with loads of salad and taro or yams

  83. Angus L says:

    the king of random gave u a shout out

  84. Yzcandar 2 says:

    Nice finish ot that porchetta.

  85. MF BEAR says:

    That shout-out from the king of random 👌

  86. AP FSU says:

    His exaggeration of every last word in his sentence really bothers me lmaoo

  87. Ryan rah says:

    Guga foods i have a video idea.
    Dry age a wagyu A7 and make a burger out of it

  88. Jan M says:

    My heart will go on

  89. Jovian Kusuma says:

    Fried pork belly is samcan in Indonesia

  90. Patrick Ghebrial says:

    Where do you get your bolk steak from

  91. Julian Gärtner says:

    i think it's safe to say that skin is the most delicious organ!

  92. MapOfEurasia says:

    I'm italian, and we eat porchetta in sandwich and even in "piadina" 😁

  93. Nathan Antaran says:

    What's the size of the pork belly?

  94. John Rend says:

    so let's duuit

  95. AmericanMade says:

    1:04 that looks like a human ass lol. Really though, this dish looks and aounds amazing

  96. AmericanMade says:

    Gugas family is so lucky lol.

  97. Holydecipher says:

    It's Porshettah.

  98. Cheez Slise says:

    0:37 ñįpłė

  99. titobanshee23 says:

    You need adobo goya

  100. J F says:

    That nipple is staring at me… >. >

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