Porchetta | Basics with Babish
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Pay it forward with pork this holiday season using #HamsAcrossAmerica! #ad Thanks to National Pork Board for sponsoring this video.
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I recognize that sandwich was, by sandwich standards…thicc. But whatever it was really good.
The best you could do with delicious meet, is salt and pepper.
Question:
Why Kosher salt instead of regular table salt?
Wth is hams across America
………Fennel pollen.
arugula is the devil of vegetables
I didnt make my wire rack and baking sheet appear out of nowhere, then my house exploded out of nowhere
the Taliban and other Muslims dislike this video.
I really love prok belly the juicy meat and the crispy skin i wish i will made that babish did
You should attempt matambre. Make sure you make chimichurri too
You better try the Philippines' answer to the Italian Porchetta: Lechon Cebu! (A local variety of Roasted Pork Belly, or Lechon, from the central Philippine province of Cebu.)
I love the irony of adding kosher salt to pork.
The porchussy
Babish being sponsored by Big Pork, literally
Taking care of your butcher was very cool!
You're supposed to pierce it before cooking
i’m just trying to imagine being at work at your butcher shop and a guy comes in with a massive sandwich with porchetta on it and he just gives it to you
I'm so hungry. Please stop this torture, I love it!
🤤🤤🤤
I don't know about everyone else but I really liked that ending 🙂
I hate to tell you this Babish, but this… is not basic.
Для чого кошерна сіль, якщо це сало???)))
How much did the belly you used weigh?
Gloves are appropriate in a garage or in some Hostel sequel, not in a kitchen. Looks as if you are making something repulsive, not meant to be eaten by a normal human. Harkonnen food?
lods naman bagnet lang tawag yan dito samen sa pinas dame yan sa cebu lods bisita k lng
I loved how you made the woman smile when you entered the Deli, love it! ♥️♥️♥️
Yep! I’ve just got home from the butcher with a nice slab of belly. Going to give this recipe a try this weekend! Crossing fingers for half of that sound when I carve into it.
That just looks like my
I made this with the Italian Salsa Verde. I had about a 6.5 pound belly and it took 4:10 to go from 38 degrees to 161 degrees at 250.
Ah yes lechon belly
What a wholesome, savory episode. I will certainly ham it forward for my fellow bacon lovers and fork a pork in their honor.
That last huge sandwitch looked like something Epic Meal Time would make
You're now the True Captain Crunch. With none of that cutting roof of the mouth.
I dont even care about eating the pork, I just want to eat that skin.
Pine nuts are an abomination. Why on earth would you ruin a beautiful piece of meat with the taste of PINE?!
Pine nuts ruins it
7:12 he actually has legs.
Yo Babish, have you ever heard of Lechon? It's Filipino roasted pork. You should try it.