Porchetta Panino Recipe
House-made Porchetta with salsa verde, arugula on stirato bread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Porchetta
Salsa Verde
Panino Assembly
Method
Porchetta Preparation
- 1
Prepare the Pork
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat. Rub the pork belly with olive oil, salt, black pepper, fennel seeds, rosemary, and minced garlic. Make sure to rub the mixture thoroughly into the meat.
- 2
Roast the Pork
Place the pork belly on a roasting rack in a baking dish. Roast in the preheated oven for about 3 hours, or until the internal temperature reaches 190°F (88°C) and the skin is crispy. Let it rest for at least 30 minutes before slicing.
Salsa Verde Preparation
- 3
Make the Salsa Verde
In a food processor, combine chopped parsley, basil, capers, and minced garlic. Pulse until finely chopped. Slowly drizzle in the olive oil and red wine vinegar while the processor is running until well combined. Season with salt and black pepper to taste. Set aside.
Panino Assembly
- 4
Assemble the Panino
Slice the roasted porchetta into thin pieces. Toast the slices of stirato bread until golden brown. Spread a generous amount of salsa verde on one slice of bread, layer with arugula, and then add the sliced porchetta. Top with another slice of bread and press down gently.
- 5
Serve
Cut the panino in half and serve immediately. Enjoy your delicious Porchetta Panino!
