Porchetta Sandwich

Ingredients

Pork belly

2-3 pounds

Fennel seeds

2 teaspoons

Fresh rosemary

2 tablespoons, chopped

Garlic

4 cloves, minced

Salt

1 tablespoon

Black pepper

1 teaspoon

Olive oil

2 tablespoons (for drizzling)

Ciabatta bread

4 rolls

Arugula

2 cups

Instructions

1. Preheat your oven to 300°F (150°C).
2. Score the skin of the pork belly in a diamond pattern, being careful not to cut into the meat. In a small bowl, combine fennel seeds, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the pork belly, ensuring it gets into the scored skin.
3. Roll the pork belly tightly into a log and tie it with kitchen twine to hold its shape. Place it on a roasting rack in a baking tray.
4. Roast the pork belly in the preheated oven for about 4 hours, or until the meat is tender and the skin is crispy. Use a meat thermometer to ensure the internal temperature reaches at least 145°F (63°C).
5. Once cooked, remove the porchetta from the oven and let it rest for 15 minutes before slicing it thinly.
6. While the porchetta is resting, slice the ciabatta rolls in half and drizzle the inside with olive oil.
7. On the bottom half of each roll, layer generous slices of porchetta followed by a handful of fresh arugula.
8. Top with the other half of the ciabatta roll, pressing down gently to hold everything together.
9. Serve the porchetta sandwiches warm, and enjoy the explosion of flavors!