Cuban Porchetta Panini Recipe
Make Cuban Porchetta Panini Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Cuban Porchetta
For the Panini
Method
For the Cuban Porchetta
- 1
Prepare the Pork Belly
Begin by scoring the skin of the pork belly in a crosshatch pattern without cutting into the meat. This will help render the fat during cooking.
- 2
Make the Marinade
In a food processor, combine garlic cloves, rosemary, thyme, fennel seeds, sea salt, black pepper, olive oil, and lemon juice. Blend until you have a paste.
- 3
Marinate the Pork
Rub the marinade all over the pork belly, ensuring it gets into the scored skin. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 4
Cook the Pork Belly
Preheat the oven to 300°F (150°C). Place the pork belly on a roasting rack and cook for about 3 hours, or until the internal temperature reaches 190°F (88°C).
- 5
Crisp the Skin
Increase the oven temperature to 475°F (245°C) and cook for an additional 30 minutes to crisp the skin. Remove from the oven and let it rest for 20 minutes before slicing.
For the Panini
- 6
Assemble the Panini
On two slices of ciabatta bread, layer slices of the cooked porchetta, Swiss cheese, dill pickles, and a tablespoon of yellow mustard on each.
- 7
Top the Sandwich
Place the remaining slices of ciabatta bread on top to complete the sandwiches.
- 8
Butter the Bread
Spread butter on the outside of each sandwich to ensure a golden, crispy exterior.
- 9
Grill the Panini
Heat a panini press or skillet over medium heat. Place the sandwiches on the grill and cook for 4-5 minutes on each side, or until the bread is golden brown and the cheese is melted.
- 10
Serve
Remove from the panini press, slice in half, and serve hot with extra pickles on the side.