Porchetta Recipe
braised pork, provolone, sauteed spinach, rosemary-garlic aioli, sesame roll
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Ingredients
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Pork Preparation
Filling
Sauteed Spinach
Rosemary-Garlic Aioli
Assembly
Method
Pork Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the pork belly all over with salt, black pepper, fennel seeds, chopped fresh rosemary, and minced garlic cloves. Drizzle with olive oil and massage the spices into the meat.
- 2
Roast the Pork Belly
Place the pork belly on a rack in a roasting pan, skin-side up. Roast for about 3 hours, or until the internal temperature reaches 190°F (88°C) and the skin is crispy. Allow the pork to rest for at least 30 minutes before slicing.
Filling
- 3
Add the Provolone
After roasting, slice the pork belly open carefully and layer the provolone cheese inside. Close the pork belly and secure it with kitchen twine if necessary.
Sauteed Spinach
- 4
Cook the Spinach
In a large skillet, heat the olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season the spinach with salt and black pepper to taste. Remove from heat and set aside.
Rosemary-Garlic Aioli
- 5
Prepare the Aioli
In a small bowl, mix together the mayonnaise, minced garlic, chopped fresh rosemary, and lemon juice until well combined. Adjust seasoning with salt and pepper to taste.
Assembly
- 6
Assemble the Porchetta Sandwich
Slice the sesame rolls in half. Fill each roll with a generous slice of the roasted pork belly, topped with sautéed spinach and a dollop of the rosemary-garlic aioli. Close the sandwiches and serve immediately.
