Porchetta Puccia Recipe
House porchetta, braised collard greens, provolone, pickled red pepper, dijonnaise
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Ingredients
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Porchetta
Braised Collard Greens
Sandwich Assembly
Method
Porchetta Preparation
- 1
Marinate the Pork
In a bowl, combine rosemary, thyme, minced garlic, fennel seeds, salt, black pepper, and olive oil. Rub this mixture all over the pork belly, ensuring it's well coated. Wrap in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
- 2
Roast the Pork
Preheat the oven to 325°F (163°C). Remove the pork from the refrigerator and place it in a roasting pan. Roast 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.
Braised Collard Greens Preparation
- 3
Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and red pepper flakes, and cook for an additional minute.
- 4
Cook Collard Greens
Add chopped collard greens to the pot, stirring to combine. Pour in the vegetable broth and add salt. Bring to a simmer, cover, and cook for about 30-40 minutes, until the greens are tender.
Sandwich Assembly
- 5
Prepare the Sandwich
Slice the puccia rolls in half. On the bottom half, layer sliced porchetta, braised collard greens, slices of provolone cheese, and a generous amount of pickled red peppers. Spread dijonnaise on the top half of the roll.
- 6
Serve
Close the sandwich and serve immediately while warm. Enjoy your delicious Porchetta Puccia!