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Porchetta Sandwich
Indulge in the mouthwatering delight of a classic Italian Porchetta Sandwich, where tender, herb-infused pork belly meets the crisp freshness of arugula, all embraced by a rustic ciabatta roll. This sandwich is a symphony of flavors, with the savory richness of the porchetta complemented by aromatic garlic and rosemary, creating a truly unforgettable culinary experience. Traditionally enjoyed during feasts and celebrations in Italy, this sandwich transforms any meal into a festive occasion.
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
- Preheat your oven to 300°F (150°C).
- 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.
- 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.
- 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).
- Once cooked, remove the porchetta from the oven and let it rest for 15 minutes before slicing it thinly.
- While the porchetta is resting, slice the ciabatta rolls in half and drizzle the inside with olive oil.
- On the bottom half of each roll, layer generous slices of porchetta followed by a handful of fresh arugula.
- Top with the other half of the ciabatta roll, pressing down gently to hold everything together.
- Serve the porchetta sandwiches warm, and enjoy the explosion of flavors!
Tips
- For an extra layer of flavor, consider adding a drizzle of balsamic glaze or a spicy aioli to the sandwich.
- If you prefer a more intense flavor, marinate the pork belly overnight with the rub for enhanced infusion before roasting.
- Feel free to add pickled vegetables or roasted peppers for an added crunch and zest.
Dietary Information
Servings: 4 Dish Type: Sandwich Prep Time: 30 minutes Cook Time: 4 hours Calories: 550 Fat: 35g Carbs: 40g Protein: 30g Sodium: 800mg Sugar: 2g
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