Porchetta Sandwich

Indulge in the rich flavors of Italian porchetta with this mouthwatering sandwich. Slow-roasted pork belly and shoulder are seasoned with aromatic herbs and spices, then served on a toasted ciabatta roll with provolone cheese, arugula, red onion, and Dijon mustard.

Ingredients:

• 2 lbs pork belly
• 2 lbs pork shoulder
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fennel seeds
• 1 tablespoon black pepper
• 2 teaspoons salt
• 1/4 cup olive oil
• 4 ciabatta rolls
• Arugula
• Sliced provolone cheese
• Sliced red onion
• Dijon mustard

Instructions:

Preheat your oven to 325F 160C

In a mortar and pestle, crush the fennel seeds and combine them with minced garlic, chopped rosemary, black pepper, salt, and olive oil to make a marinade

Score the pork belly and pork shoulder on the fat side and rub the marinade all over the meat

Let it marinate for at least 2 hours or overnight in the refrigerator

Place the marinated pork on a roasting rack and roast in the preheated oven for 2

5 to 3 hours, or until the internal temperature reaches 160F 71C

Remove the pork from the oven and let it rest for 15 minutes

Slice it thinly

Cut the ciabatta rolls in half and toast them in the oven until they are slightly crispy

Assemble your porchetta sandwich by placing a layer of sliced porchetta on the bottom half of the ciabatta roll

Top with provolone cheese and broil until it melts

Add a handful of arugula, sliced red onion, and a drizzle of Dijon mustard

Top with the other half of the ciabatta roll and serve your delicious Porchetta Sandwich