Porchetta Recipe

Prepare and score

Pat the butterflied pork loin dry. Lay it flat on a cutting board. If using pork belly, lay the belly skin-side down on top of the pork loin so it will encase the roll when tied.

Make herb-garlic rub

In a small bowl combine minced garlic, chopped rosemary, sage, thyme, toasted crushed fennel seeds, kosher salt, black pepper, and 2 tablespoons olive oil. Mix into a paste.

Season and roll

Spread the herb-garlic paste evenly over the pork surface. Starting at one long edge, tightly roll the pork away from you so the belly (if used) wraps the exterior. Tie every 1 to 1½ inches with kitchen twine to form a compact roast.

Roast

Preheat oven to 425°F (220°C). Place the porchetta on a rack in a roasting pan, fat side up. Roast at 425°F for 25 minutes to develop a crust, then reduce heat to 325°F (160°C) and continue roasting until internal temperature reaches 145°F (63°C), about another 35–50 minutes depending on thickness. Total roast time will be ~60–80 minutes. Baste once with pan juices after the first 25 minutes if desired.

Rest and slice

Remove porchetta from oven and tent loosely with foil. Let rest 15–20 minutes to redistribute juices. Remove twine and slice into 1/4–1/2 inch thick pieces for sandwiches. Reserve pan juices; deglaze pan with 1/4 cup white wine (optional), reduce slightly and spoon a little over sliced meat if desired.

Bring a large pot of salted water to a boil. Blanch broccoli rabe for 1 minute, then drain and immediately plunge into an ice bath to stop cooking. Drain and squeeze out excess water; pat dry.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, cook 30 seconds until fragrant but not browned. Add the blanched broccoli rabe and 1/2 teaspoon kosher salt. Sauté 3–5 minutes until tender and flavorful. Taste and adjust seasoning.

In a small bowl whisk together mayonnaise, minced garlic, lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt and a pinch of black pepper. Taste and adjust acidity or seasoning. Refrigerate until assembly.

In a small bowl combine chopped pickled cherry peppers, diced red onion, red wine vinegar, olive oil, sugar and 1/8 teaspoon salt. Stir and let sit at least 10 minutes to meld flavors. Taste and adjust balance — add more sugar for sweetness or vinegar for brightness.

Warm the sliced porchetta briefly in a skillet over medium-low heat with a couple spoonfuls of reserved pan juices or a drizzle of olive oil until heated through (about 2–3 minutes).

Lightly brush or butter the split rolls and toast cut-side down in a skillet or under a broiler until golden and crisp, about 1–2 minutes.

Spread about 1 tablespoon garlic aioli on the bottom half of each roll. Layer 2 slices of sharp provolone per sandwich on the bottom roll, add 4–6 slices of porchetta (about 3–4 oz), top with a generous handful (~1/4 cup) of sautéed broccoli rabe, and spoon 1–2 tablespoons cherry pepper relish over the top. Finish with the top roll and press lightly.

Cut sandwiches in half and serve immediately while warm.