Cooking Porchetta In A Wood Oven For The First Time || Glen & Friends Cooking

Cooking Porchetta In A Wood Oven For The First Time || Glen & Friends Cooking


welcome friends we are going to be
cooking today outside in the wood-fired clay brick oven and we’re going to make
a porchetta or a version of a porchetta and I say a version because you know
traditionally this is made with a very large or a full pork belly or an even
larger portion of the pig it’s just two of us I only need a small little bit a
little roast something for a weeknight with some leftover for sandwiches later
so I’m gonna play around with a couple of ideas and we’re gonna see how it
turns out so I’ve got a selection of herbs and spices in front of me I’ve got
sage so we’re just gonna rip off a few sage leaves a little bit of rosemary I’m
not a huge fan of rosemary so I don’t use quite as much as everybody else does
so I’m just gonna strip off some leaves of rosemary and some thyme and if the
time is really tender you can put the stems in as well as the leaves you don’t
want the woody parts though so I’ve already been out to the wood-burning
stove I’ve got it started I’ve got a fire going a really low fire because we
don’t want a whole lot of heat we just want it around 325 to 350 degrees
Fahrenheit and I say around because it is a live fire you do have to play with
it in order to get the temperature right okay so I’ve got a nice pile of fresh
herbs and I’ve got some garlic here and I’m just gonna smash that garlic down a
little bit and I’m gonna put it all in a pile and just give it a rough chop
before I put it into the mortar and pestle okay this goes into the mortar
and pestle that’s gonna squirt in a little bit of olive oil throw in some
hot red pepper flakes fennel black pepper and some salt there’s gonna crush
that around next I’m going to zest in one lemon and one orange okay now on to the pork belly
I’ve got a fairly small pork belly and I have already taken the skin off of it so
I’ve peeled the skin off and we’re gonna tie that back on later and then I have
opened up the pork belly so I can get both maximum area for the flavorings and
for a little bit of ground pork that I have here that I’m going to put in the
middle so on go the flavorings you just kind of rub that in get it everywhere
okay so I’ve also gotten a little bit of
ground pork here and I like to put ground pork in the middle instead of
pork loin just because I think the extra fat from the ground pork makes the whole
thing juicier moister more flavorful when it comes out of the oven so I just
mix a little bit of the flavoring mixture into the ground pork and then
press the ground pork into the belly okay all the pork is in and now you just
start to roll it up roll it as tightly as you can and then bring the skin over put the
skin down and then stretch the skin around the roast and you might have
trouble getting the skin to stretch all the way around and that’s one of the
problems with doing a smaller piece of pork belly you can’t always get it to
wrap up nicely so do your best it’ll be okay now the next thing is to
tie it together so that it will stay really nice in the oven it will keep its
shape and you just need some butcher twine I know there are specific butcher
knots to do this but you know just make it happen okay and we’ll put that on a rack on a
tray with the full uninterrupted skin side up and we’ll take that out to the
oven okay so I’ve got a fairly low fire going I’ve put a little rack inside the
oven and I pushed the fire back to one corner I’m gonna stick the porchetta in
there and a foot temperature probe into it just so that I know when it’s cooked
and I’ll hook that up to this thermo Works dot which is luck see in a little
while so Glenn the backyard smells pretty good what have you been doing
today it does smell pretty good this is the first porchetta of the new
wood-fired oven yes I see we’re still learning the temperature still learning
temperature control okay it is hard to learn so the the skin is a little bit
charred crispy Cajun that’s not very Cajun no um crispy I can hear the
crunchy crispy and crunchy if the temperature been a little bit lower when
I first put it in we would have been fine so temperature the overall or
temperature like cuz you’ve still had flames going in the back note the
temperature of the dome was a little bit too high okay um I could have saved it
if I had realized quickly enough I could have put tin foil over it which would
have saved us a little bit but let’s see let’s cut her open okay I’m serrated
knife is pretty much the only way to get through looks pretty good inside does
that look so that looks pretty good how is the rolling rolling wasn’t too
bad you know it’s um the rolling is the easiest part I think oh okay okay I know
you brought a fork but I’m my fingers are already I might stick with the fork
that looks great though that’s all right it’s kind of big but
I’ll commit so its moist and flavorful and I’ve had pork at a few times in the
past where it’s really dry through the center I don’t quite got to the middle
but that I can’t imagine it’s gonna dry out well it’s fabulous and and so I used
I used the ground I used ground pork some people put a pork loin through the
middle and there’s no fat in that and so it would be it would be very dry but
this is I really like this this be great on supposed to be great for dinner
tonight but it’d be great on a sandwich tomorrow you’re having a sandwich sounds
just like you an emergency sandwiches situation but I have an emergency
sandwich so this is just sort of a base recipe for flavors so you sort of get a
little bit of a smoky note you don’t taste any of the burnt because that’s
just on the outside and and that skin on the inside has protected the skin on the
outside it’s protected the inside from drying out as well yes so if you don’t
have a wood oven you can do this on your barbecue certainly on your barbecue yeah
and you could do it in your home oven but that smoky flavor throughout is add
something to it really does the outside cooking the outside yeah I think this is
gonna go great with the asparagus fresh asparagus from the garden it’s gonna be
fantastic that dinner part of spring thanks for stopping by see you again
soon take care you

100 thoughts on “Cooking Porchetta In A Wood Oven For The First Time || Glen & Friends Cooking”

  1. Thanks for watching. If you liked it – subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please click that share button and share with your friends on Reddit, Twitter, and Facebook. ^^^^Full recipe in the info section below the video.^^^^

  2. Honestly I thought Sundays were the Post depression pre WW2 cooking episodes? Was there a delay in that one or just skipped it for this week?

  3. I love rosemary, but a little goes a long way and too much can be overwhelming. Dinner invite next time you make this, please? It'd be a great excuse to visit Canada! πŸ™‚

  4. Have you ever written a cookbook? It would be great if you picked your top viwed or rated recipes and did a cookbook.

  5. I was already going to places just by watching you prepare this dish! My grandmother used to make the filling with fennel greens. OH .MY.GOODNESS. The memories!

  6. Well done Glen, what a fantastic way to use your oven! I currently building mine. I’ll invite you over when it’s done and we can have pizza πŸ˜‰

  7. 8 minutes of pure relevant content without sidetracking, accurate thumbnail and title, no music or exaggerated editing.
    really enjoyable video.

  8. Love watching both of you discuss the final result, honest, unpretentious and just plain simple. You two have great relationship, wonderful to watch. Love all your videos, great recipes and uncluttered presentations. Looking forward to more of your explorations; from a fan here in France.

  9. Every cooker I've used is hotter near the top than it is at the cooking surface. I've watched a lot of people bake pizza in an oven like that and they almost always put the pizza above the fire for a second or two before taking it out. I'm excited to see the oven make another appearance. You are making good progress in controlling the temperature. I just picked up a kamado and am going through the same learning curve.

  10. The dark colour on the outside looked just fine to me. If I could choose a colour I would want my Porchetta to be, I'd probably choose this one πŸ™‚

  11. I'm not going to lie, its very hard to not say "hello Glen!" back to you when I watch your videos. Lovely as usual, I really enjoy watching you make these recipes!

  12. I'm Italian and it's quite funny for me watching a canadian tutorial for an italian recipe but it's really well made; I would like to point out that in correct italian we say "gustosa porchetta" because it's a feminine noum πŸ˜‰

  13. Just imagine: you are a neighbour, coming home after a long, tiring day and half starved. You're too pooped to cook (and there's nothing interesting to prepare in the house anyway) and wafting through the air are intoxicating odours of wood-fired delectable delights. I'd be on his door step, a napkin tied around my neck, knife in one hand, fork in the other, and wearing my best imploring puss-in-boots expression. Sigh.

  14. Don't forget even with a low flame, the dome would have been radiating the heat from the light-up fire at the beginning, I think that's what you realized. Either keeping the pan on the floor of the oven, or tenting with foil to start would have helped. Let the oven heat for longer, keeping the temps stabilized before adding the meat. I would have eaten the heck out of it anyway!

  15. I love how you make these videos feel like it's made for real people.

    I watch Gordon ramsay a lot but the way he talks it feels like I ruined the whole thing if I make one little mistake.

  16. Wood oven tip – burn the wood for much longer then remove some of the ashes. Your porchetta burned because there was too much concentrated heat from the burnt wood which went upwards due to convection. When I cook bread I remove almost all the burnt wood and cook it with stone heat. You'll be surprised at how well it keeps the temperature. Your wood oven isn't very big so this tip is especially important for you.

  17. I'm fairly sure if you cook it to 145 internal with a pork loin in the middle you should still get plenty of fat (if it's rolled tightly enough in the skin) from the belly. Still looks phenomenal though.

  18. It looks good for coming out of a wood oven. As long as the meat is moist it doesn’t matter if the skin is a little "crispy".

  19. Why this channel is great:
    1. "Hello friends."
    2. Comfy.
    3. Says how recipes can be improved instead of always saying "It's perfect."
    4. Simple presentation that doesn't try to be ostentatious (old school Food Network anyone?)
    5. The element of experimentation.

  20. Another thing you could try is maybe using a chimney cap and working with the heat of ambers instead of flame. Might be easier to control than direct flame.

    Little research behind my idea…I watch lot of 18th century cooking channel…back then clay/brick ovens didn't have chimneys because flame creates a lot more heat then necessary especially if baking. Instead once the oven is heated they keep the heat using amber. Could be something to look into.

  21. Doesn't get much better than that. Looks tasty, and I love the crispy skin. But, what's up with rosemary? That was one of my favorite flavors in the 70's and 80's. I keep trying it now expecting to get that remembered enjoyment. But lately, it's really bitter and tough. So, I agree with you in that it's no longer a big hit with me.

  22. I understand that you need to be critical of what you do to improve, but that "burnt" skin and the porchetta as a whole looks delicious.

  23. That looks delicious. I wonder if tying the inner roll down before doing the skin would help with getting the skin all the way around. Just snip the inner roll twine and pull it out after you have the skin wrapped around and tied.

    Also, saw you had a mishap with the Depression Era video from some comments, I hope we get to see bloopers if it was that the recipe didn't turn out right.

  24. italian here, couple things:
    1) finally someone who pronounce it right
    2) the outside is just perfect, it's supposed to be a little charred and crispy, it's the best part
    3) eating it in a sandwich is the best way to enjoy it, it's the quintessential street food and goes well with an ice cold beer

  25. I have this thing where if I get really into a TV show or movie or something, I'll pick up on characteristics of some of my favorite characters.
    So the past few months I've noticed I've picked up a little bit of a Canadian accent.

  26. My god the insides look heavenly. I was wondering if there are ways to simulate smoke flavors with regular oven? I heard about liquid smoke but always wondered how it worked and what the results of it would be compared to authentic bbq smoker. Nevertheless I gotta try this with a regular oven lol

  27. #1 rule of my kitchen: If it's a meat based meal and there are flames being used if there is no crisp/char then it ain't cooked yet!

  28. No pellet grill? Easier to control heat. Definitely one of my favorite recipes πŸ‘
    You make any bread with that clay oven?

  29. great job. went to Canada today, for TEA, the prince of wales hotel around Niagara-on-the-lake. I am not a huge pork fan, but I would eat this.

  30. Nice work πŸ˜‹πŸ˜‹πŸ˜‹I have to agree that on a sandwich would be great, it looks really nice, I don't mind crispy bits, so it looks very well cooked πŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‡¦πŸ‡ΊπŸ‡¦πŸ‡ΊπŸ‡¦πŸ‡ΊπŸ‡¦πŸ‡ΊπŸ¦˜πŸ¦˜πŸ¦˜πŸ¦˜

  31. I love that you aren't afraid to show something that's not perfect… it still looks pretty damn good.

  32. I use a sharp roast knife to slice bread, likewise I bet it could handle roast better than a serrated knife

  33. I live a few hundred miles south of you in Indiana. Where I live, even from the butcher, pork is so incredibly inconsistent in terms of meat quality that I really hesitate to try this. Sounds wonderful, though. For example, unless you're getting your bacon from a restaurant supply company, you really are playing Wheel of Fortune when it comes to the quality.

  34. After years of working with wood and charcoal smokers for bbq meats down here in Texas, my secret weapon for getting excellently and perfectly cooked meats every time is … my sous vide wand. I sous vide it till mostly done, throw it in the smoker for 30 – 60 minutes, and, boom, done. No more having to baby it and keep an eye on the temp or worry if the weather is going to cooperate or trying to get over that damn temperature hump with brisket. They are always juicy and ready on time. I don't work nearly as hard and get perfect results every time. Working with wood and charcoal is great, but in the end it is more trouble than it is worth and you only need to cook things for in it for very short periods of time.

  35. 4:15 β€œDo your best. It’ll be OK.” I don’t know why, but I really needed to hear that right now. Thanks for doling out some true wisdom, Glen.

  36. Not a fan of rosmary? O. M. G. I still love ur channel tho πŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌ

  37. This is so amazing…. seems like it would be perfect for a clay roast, trapping all this succulent flavor inside the hardened clay

  38. THAT is a FINE Pork belly! The meat ratio is higher than what I have in my kitchen. I was among the 'millions' of visitors to Tuscany who have been 'blown away' by a fine version of street food porchetta. Thanks to you, I am on the way to making this for my family! Many Thanks! More thanks for your explanation about the overy crisp exterior. I like some parts of 'molecular gastronomy' so I would have used 'Moo Gloo" (meat glue) to hold the wrap together. Some refrigeration required to 'set' things. Your comments on temperature control inside your wood-fired oven are also helpful. We have an 'egg" style cooker with extra fittings for indirect roasting so I will be trying your 'take' on that.

  39. I was a little surprised that you did not cook a whole pig πŸ™‚ Growing up in Italy, porchetta was (and is) a goodly sized pig de-boned and cooked whole. But I guess it would be a bit much for two…Now I am hungry.

  40. Gosh, I'm salivating just from the sight of it. I think it looks just fine: I think the crunchy bits are all part of the appeal. It's just bacon after all. πŸ™‚

    You mentioned covering it in tin foil to protect it. What about wrapping it up entirely in foil? Would that be a possible way to go?

    Thank you for all the work you put into this channel.

  41. No Parsley? Simon and Garfunkel would be disappointed.
    Haha, loved the video, as always. Made me super hungry!

  42. I really love your content. I should be studying for my exams, yet I find myself binge watching your videos again and planning a fancy meal with porchetta and home made ginger beer πŸ˜‚

  43. I'm not into cooking or anything but I love to watch this channel. They have a warm, friendly vibe. It's like they're cooking in your kitchen. Keep it up Glen πŸ‘

  44. Who is the woman at the end of every video lol i like how she just comes in to try it literally that is all she gets spoiled with all the cooking lol is she just help and part of the show or is that his wife or does she run the camera i am new to this channel and i am just trying to figure out 1 her name and two who is she to him and the show?? Could someone please answer since i am new here and this is one of my first videos i have seen on this channel and i love this channel so far i have seen amazing recipes and i love to cook and these videos are very very helpful.

  45. Made a porchetta today because of this video! Don't have a wood stove so I did mine in the oven. Turned out great! Thank you!

  46. Going to have to try this one Glen, now that I have a oven. Did some chicken wings the first firing, then acme out fantastic. The 30 or so pizzas where also awesome. Keep up the great videos.

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