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
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