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umbria porchetta sandwich recipe

Umbrian Porchetta Sandwich

A traditional Italian sandwich featuring juicy, herb-scented pork with a crispy skin, paired with fennel, garlic, rosemary, and black pepper. The sandwich is served on crusty bread, with a zesty salsa verde and quick pickled onions for a perfect contrast of flavors.
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Prep Time 2 days
Cook Time 2 hours 50 minutes
Total Time 2 days 2 hours 50 minutes
Servings: 8 people
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Roast:
  • 1 skin-on pork belly large enough to wrap around a boneless pork loin
  • 1 boneless pork loin
  • 1 tbsp fennel seed
  • 4 garlic cloves minced
  • 2 tbsp fresh rosemary chopped (or 1 tsp dried)
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • Olive oil about 2-3 tbsp
For the Salsa Verde:
  • 1 cup fresh parsley finely chopped
  • 1 tbsp capers finely chopped
  • 1 garlic clove minced
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • Optional: 1 anchovy finely minced
For the Quick Pickled Onions:
  • 1 red onion thinly sliced
  • 1/2 cup red wine vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
For the Sandwich:
  • Bread Ciabatta, sourdough, or soft rolls
  • Arugula optional
  • Chopped crackling optional

Method
 

Prepare the Meat:
  1. Score the pork belly skin in a diamond pattern.
  2. Season both the pork belly and loin with kosher salt and black pepper.
  3. Toast fennel seeds until fragrant and sauté them with garlic, rosemary, and olive oil for about 4 minutes. Rub this mixture over the meat.
  4. Roll the pork belly tightly around the loin and tie it at 1-inch intervals to maintain shape.
Dry the Skin:
  1. Place the rolled pork in the fridge uncovered for 1-2 days to air-dry the skin.
Roast the Pork:
  1. Preheat the oven to 500°F (260°C).
  2. Roast the pork for 45 minutes at 500°F to blister the skin.
  3. Reduce the temperature to 300°F (150°C) and continue roasting for another 1.5-2 hours until the internal temperature reaches 140°F (60°C).
Prepare the Salsa Verde:
  1. Combine parsley, capers, garlic, lemon juice, and olive oil in a bowl. Add anchovy if desired. Set aside.
Quick Pickled Onions:
  1. Mix red wine vinegar, sugar, and salt with the thinly sliced red onion. Let it rest for 40-60 minutes.
Rest and Slice:
  1. Let the roast rest for at least 20 minutes before slicing.
  2. Slice thinly for sandwiches or thicker for a plated serving.
Assemble the Sandwich:
  1. Slice bread of your choice and spread a bit of salsa verde.
  2. Add arugula, thin slices of porchetta, quick pickled onions, and chopped crackling (if desired).
Serve:
  1. Serve the sandwich immediately for the best contrast of textures and flavors.

Notes

  • For the best crackling, ensure the pork belly skin is well-dried and scored evenly.
  • Resting the roast before slicing is crucial to keep the meat juicy.
  • Leftovers can be refrigerated for up to 3 days. Reheat gently to preserve moisture and crisp the skin again.