Porchetta Panino Recipe
House-made Porchetta with salsa verde, arugula on stirato bread.
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Ingredients
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Porchetta
Salsa Verde
Panino Assembly
Method
Porchetta Preparation
- 1
Prepare the Pork
Preheat your oven to 300°F (150°C).
- 2
Season the Meat
In a bowl, mix the salt, black pepper, fennel seeds, rosemary, garlic, and lemon zest. Rub this mixture all over the pork loin and pork belly.
- 3
Roll and Tie
Place the pork belly skin-side down, and lay the pork loin on top. Roll tightly and tie with kitchen twine at 1-inch intervals.
- 4
Roast the Porchetta
Heat olive oil in a large skillet over medium-high heat. Sear the porchetta on all sides until browned. Transfer to a roasting pan and roast in the preheated oven for about 3 hours or until the internal temperature reaches 160°F (70°C).
- 5
Rest the Meat
Remove from the oven and allow the porchetta to rest for at least 30 minutes. Slice thinly for the panino.
Salsa Verde Preparation
- 6
- 7
Add Olive Oil
With the processor running, slowly drizzle in olive oil until the mixture is smooth and well combined. Adjust seasoning if necessary.
Panino Assembly
- 8
- 9
Assemble the Panino
On one slice of the toasted bread, layer sliced porchetta, a generous dollop of salsa verde, and a handful of arugula. Top with another slice of bread.
- 10
Serve
Slice the panino in half and serve immediately, enjoying the warm, flavorful combination.
