Sandwich Battle: Old-School Porchetta vs 2024 Steakchetta!

On today's video I'm making an incredible porchetta sandwich that is going to blow your mind, as I'll be showing you one of the most popular sandwiches in Rome. But obviously my take on it, because you see on my last visit to Italy I had several different sandwiches there. One of them was a porchetta sandwich that was horrible, it was probably one of the worst things I ate there. But on the same day Italy redeemed itself as I found one that was not a tourist trap, pretty much one of the greatest porchetta sandwich I had. It was marvelous and today on this video I'm going to show you exactly how you can do it at home using sous vide. The first thing we need is pork belly. Now we must do something that it's not normal and that would be to completely remove the skin. Using your knife go nice and slow and remove the whole thing. Once that's done you want to go ahead and butterfly it, which basically means to open the whole thing up, because now we gotta add a lot of flavor into it. And this is the easiest step as into a food processor you want to throw a generous amount of garlic, followed by thyme, rosemary and sage. Now blend that up real good and this is what you're left with, your herb mix. Now you want to place a generous amount of that onto the pork belly then season it with a good amount of salt, followed by freshly ground black pepper and go ahead and roll the whole thing into itself, making it as tight as possible. Because to get it even tighter you want to go ahead and use some butcher's twine. This is one of those cases that the tighter it is the better, because once you're done check it out it should look just like this. It is now ready to be cooked sous vide. And the whole goal is to cook it through but most importantly render that fat. Using sous vide will allow the whole thing to cook in its own fat making it super delicious. But I didn't stop there as I went ahead and grabbed the picanha, because we are beef guys. I want to know what happens if you porkette a picanha as well. Because after opening up the whole thing I went ahead and added the herb mix, followed by a generous amount of salt and pepper and immediately close that up tie it really good. And this is now ready to be cooked sous vide. Let me know in the comments down below right now which one you think is going to be better pork or steak. Well we're about to find out right now. Now for the temperatures they're going to be slightly different. The picanha I am doing so at 135 degrees fahrenheit for eight hours. The pork belly is going to be at 165 degrees fahrenheit. And one big advice pork belly floats make sure that you put something on top of it to hold it down, the heavier the better. Because as they were cooking we needed to prepare other things to make this sandwich amazing. First the fat of the porchetta. I went ahead and flipped it on its side remove as much fat as I could then into my dryager it goes overnight to dry up. The next day I went ahead and sliced the whole thing making nice small strips, placed that onto a cooling rack and into an oven it goes at 325 degrees fahrenheit. As to finish it up I went ahead and deep fried the whole thing in lard at 375 degrees fahrenheit. This will be the perfect crunchy element into my sandwich. Oh yes it will! I mean just take a look at it they are delicious just like this and it's going to be perfect to go along inside of the porchetta sandwich. However when I was in Italy that was one thing that these sandwiches could always use and that would be some incredible sauces. And to make them it's super simple and here's how. For the very first one into a blender I threw in some garlic, followed by capers, parsley and basil. Closed the whole thing up started to blend it on high and little by little I added some avocado oil making the whole thing nice and creamy. As in the end you are left with this an incredible sauce that it's gonna go well with the sandwich. However we needed another one so into a blender I threw in some bell peppers, followed by some spicy peppers, a good amount of salt, followed by freshly ground black pepper and avocado oil. Blended everything on high and there you have it two nice and simple sauces that are gonna go well with the sandwiches. Because talking about that by this time they were fully cooked and to stop the cooking process you want to immediately put it in cold water. So I went ahead and opened up the bag, let it dry really good and it obviously needs a nice crust. I went ahead and did the same exact thing with the picanha as well. As after opening up the bag I let it dry really good as now the only thing left to do is to finish them up and assemble the sandwich. Because I know what you're thinking these porchetta don't look good right now, but watch this. And here we have our sandwiches. Are you hungry Leo? Guga you know me I'm always starving. These look fantastic everybody. I will say this there's something special about a porchetta and this one comes straight from my heart from Italy. I love every time you travel Guga because you always bring a new trick, a new technique. Every time you go out it's always good for us. Well there's not much to say let's give it a try everybody because I have a feeling it's gonna be a little bit good. Let's give it a go right now. Cheers everybody. Cheers. Oh come on man. You guys hear that crunch? The wonderful thing about this sandwich is that you can do way ahead of time and just leave it on your refrigerator as a cold cut and the flavors that come through is amazing. I will highly recommend you make the sauces though. Those sauces have so much flavor on them and the combination of sauces as well make this such a dynamic bite of a sandwich. A little bit spicy, a little bit of acidity. It does feel very rich and that meat is just so tender. It's all about the meat baby. And you get that little crispiness of the chicharron too. It's like a little surprise hidden inside this meat mountain. It's very nice. I know what you might be thinking everybody the chicharron is an extra step. Yes it is. You gotta go and you gotta deep fry this thing or put it in the oven or whatever it is that you want to do. And I'll be honest with you even though it gives a nice crunch without it is just fine. I thought this was a sauce but it's like this the seasoning of the actual meat is like there's so many herbs in it. It gives the meat such an incredible aromatic flavor. Oh my god. Forget the sauce just season your meat like this and it's so amazing. It's so good everybody. So good. So good. Now if you're thinking you should toast the bread I tell you right now don't toast the bread. The bread is just there to absorb some of the flavor. This is amazing. But Leo this is more the traditional version because it's done with pork. So here on the second one I don't know what to call this. Picanha queta, porquinha nheta. Picanha queta. I don't know what to call it everybody. This is a picanha done porqueta style. Cheers everybody. Cheers. Okay. Porqueta is okay. F*** porqueta. Porqueta good, steak is better. Yeah you know I have to agree with you porqueta is s*** next to this. This is a piece of heaven on a sandwich everybody. It's so good. The fact that the bread is not toasted it's so amazing because you can really get a big bite of this and you can just taste that deliciously soft tender steak. You know what's most surprising to me that the seasoning from the porqueta actually work with the picanha everybody. I can't believe time sage and rosemary works with my queen. I said this a thousand times and I'll say it again. Respect the Which one is your favorite? I don't need to ask you. No a hundred percent this one has to be my favorite. I love the fattiness and the juice that comes out of the fat on this picanha. This one has crispy fat. I much prefer this bubbly juicy delicious fat from the steak. I agree. Can't go wrong everybody. This will show you every time there is nothing better than steak. I hope you guys enjoyed this video. If you did hit that thumbs up. If you're not a subscriber be sure to subscribe. Remember everything I use is always in the description down below. Thank you so much for watching we'll see you guys on the next one. Take care everybody. Bye bye. Go make this right now you can do ahead of time everybody. Look I'll eat that just go somewhere else please go. Damn bro let me take one more bite. It's so good!