Porchetta Sandwich With Salsa Verde Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.In a small bowl, combine the garlic, rosemary, fennel seeds, salt, and pepper to make the porchetta seasoning.
• STEP 3.Place the pork belly on a cutting board, skin side down. Rub the porchetta seasoning all over the meat, making sure to coat it evenly.
• STEP 4.Roll up the pork belly tightly and tie it with kitchen twine at regular intervals to secure the shape.
• STEP 5.Place the porchetta on a rack in a roasting pan and roast in the preheated oven for about 3 hours, or until the internal temperature reaches 160°F (71°C).
• STEP 6.Remove the porchetta from the oven and let it rest for 15 minutes before slicing.
• STEP 7.While the porchetta is resting, prepare the salsa verde. In a food processor, combine the parsley, basil, capers, garlic, lemon juice, red wine vinegar, and olive oil. Pulse until well combined but still slightly chunky.
• STEP 8.Slice the porchetta into thin slices. Toast the bread rolls and spread a generous amount of salsa verde on the bottom half of each roll.
• STEP 9.Layer the porchetta slices on top of the salsa verde, then top with the other half of the bread roll.
• STEP 10.Serve the porchetta sandwiches immediately, or wrap them tightly in foil and refrigerate for up to 2 days.
• STEP 11.To serve the refrigerated sandwiches, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes.
• STEP 12.Enjoy the porchetta sandwiches with salsa verde as a delicious and satisfying meal!

Cooking Tips

• For extra crispy skin, you can score the pork belly skin with a sharp knife before seasoning.
• If you don't have a food processor, you can finely chop the parsley, basil, capers, and garlic by hand and then mix in the lemon juice, red wine vinegar, and olive oil.
• You can customize the sandwich by adding additional toppings such as sliced tomatoes, arugula, or pickles.

Storage and Serving

• Leftover porchetta can be stored in an airtight container in the refrigerator for up to 3 days.
• The salsa verde can be stored in a jar in the refrigerator for up to 1 week.
• To serve the leftover porchetta, reheat it in a preheated oven at 350°F (175°C) for about 15 minutes.
• Serve the porchetta sandwiches with a side of crispy fries or a fresh green salad for a complete meal.