Porchetta Sandwich With Salsa Verde Recipe

Recipe By Slurrp

This porchetta sandwich with salsa verde is a delicious and flavorful Italian-inspired dish. The porchetta, a juicy and tender roasted pork belly, is seasoned with aromatic herbs and spices. It is then sliced and served on a crusty bread roll, topped with a tangy and herbaceous salsa verde. The combination of the rich and succulent porchetta with the fresh and zesty salsa verde creates a mouthwatering sandwich that is perfect for a hearty lunch or dinner.

4.4
13 Rating -
Rate
Non Vegdiet
2hr 20minstotal
20minsPrep
2hr Cook
2hr 20m.total
20m.Prep
2hr Cook
Porchetta Sandwich With Salsa Verde
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Ingredients for Porchetta Sandwich With Salsa Verde Recipe

  • 3 pound Pork Belly
  • 4 cloves Cloves Garlic, Minced
  • 2 tablespoon Fresh Rosemary, Chopped
  • 1 tablespoon Fennel Seeds
  • 1 tablespoon Salt
  • 1 teaspoon Black Pepper
  • 4 Crusty Bread Rolls
  • 1 cup Fresh Parsley Leaves
  • 1/2 cup Fresh Basil Leaves
  • 2 tablespoon Capers
  • 2 cloves Cloves Garlic
  • 2 tablespoon Lemon Juice
  • 1 tablespoon Red Wine Vinegar
  • 1/4 cup Olive Oil

Directions: Porchetta Sandwich With Salsa Verde Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (165°C).
  • STEP 2.In a small bowl, combine the garlic, rosemary, fennel seeds, salt, and pepper to make the porchetta seasoning.
  • STEP 3.Place the pork belly on a cutting board, skin side down. Rub the porchetta seasoning all over the meat, making sure to coat it evenly.
  • STEP 4.Roll up the pork belly tightly and tie it with kitchen twine at regular intervals to secure the shape.
  • STEP 5.Place the porchetta on a rack in a roasting pan and roast in the preheated oven for about 3 hours, or until the internal temperature reaches 160°F (71°C).
  • STEP 6.Remove the porchetta from the oven and let it rest for 15 minutes before slicing.
  • STEP 7.While the porchetta is resting, prepare the salsa verde. In a food processor, combine the parsley, basil, capers, garlic, lemon juice, red wine vinegar, and olive oil. Pulse until well combined but still slightly chunky.
  • STEP 8.Slice the porchetta into thin slices. Toast the bread rolls and spread a generous amount of salsa verde on the bottom half of each roll.
  • STEP 9.Layer the porchetta slices on top of the salsa verde, then top with the other half of the bread roll.
  • STEP 10.Serve the porchetta sandwiches immediately, or wrap them tightly in foil and refrigerate for up to 2 days.
  • STEP 11.To serve the refrigerated sandwiches, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes.
  • STEP 12.Enjoy the porchetta sandwiches with salsa verde as a delicious and satisfying meal!

Cooking Tips

  • For extra crispy skin, you can score the pork belly skin with a sharp knife before seasoning.
  • If you don't have a food processor, you can finely chop the parsley, basil, capers, and garlic by hand and then mix in the lemon juice, red wine vinegar, and olive oil.
  • You can customize the sandwich by adding additional toppings such as sliced tomatoes, arugula, or pickles.

Storage and Serving

  • Leftover porchetta can be stored in an airtight container in the refrigerator for up to 3 days.
  • The salsa verde can be stored in a jar in the refrigerator for up to 1 week.
  • To serve the leftover porchetta, reheat it in a preheated oven at 350°F (175°C) for about 15 minutes.
  • Serve the porchetta sandwiches with a side of crispy fries or a fresh green salad for a complete meal.
Nutrition
value
1089
calories per serving
82 g Fat10 g Protein89 g Carbs40 g FiberOther

Current Totals

  • Fat
    82g
  • Protein
    10g
  • Carbs
    89g
  • Fiber
    40g

MacroNutrients

  • Carbs
    89g
  • Protein
    10g
  • Fiber
    40g

Fats

  • Fat
    82g

Vitamins & Minerals

  • Calcium
    988mg
  • Iron
    21mg
  • Vitamin A
    851mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    209mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    124mg
  • Vitamin E
    11mg
  • Copper
    < 1mcg
  • Magnesium
    340mg
  • Manganese
    10mg
  • Phosphorus
    302mg
  • Selenium
    7mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp