Reviews (2)

Add Rating & Review

190 Ratings

5 star values:

                                  32

4 star values:

                                  41

3 star values:

                                  75

2 star values:

                                  31

1 star values:

                                  11

Martha Stewart Member

Rating: Unrated

07/03/2015

                Fennel pollen is available at olivenation.com

Martha Stewart Member

Rating: Unrated

01/29/2015

                Would love to make this tonight for Super Bowl Sunday, but can't find the fennel pollen ANYWHERE!!  Have called gourmet shops, Whole Foods, natural foods shops - no luck.  Any suggestions for a substitution for this ingredient would be so appreciated!!!  Really looking forward to making this, I'm so sad it has such an obscure ingredient.  :-(  The pork belly is already special ordered yesterday, so we are pretty much forging forward with making it in some manner.  Thank you!!!

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Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes enough porchetta for 20 sandwiches. Salsa verde and sandwiches make enough for 4 sandwiches.

Porchetta

Ingredients

For the Porchetta

1 bunch fresh sage, leaves removed and finely chopped

1 bunch fresh rosemary, leaves removed and finely chopped

1 bunch fresh oregano, leaves removed and finely chopped

12 cloves garlic, finely chopped

6 tablespoons fennel pollen

Coarse salt and pepper

3 tablespoons freshly grated lemon zest

1 (5- to 8-pound) pork belly, skin-on

Coarse salt and freshly ground pepper

1 (3- to 4-pound) pork loin

For the Salsa Verde

1 shallot, very finely chopped

6 tablespoons chopped fresh flat-leafed parsley

2 tablespoons minced chives

3 tablespoons Chardonnay vinegar

1 tablespoon chopped fresh oregano

1/2 teaspoon coarse salt

3/4 cup olive oil

1/2 teaspoon Dijon mustard

Juice of 1 lemon

For the Sandwich

4 filone rolls, split

12 (1/4-inch thick) slices porchetta

1 cup baby arugula

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes enough porchetta for 20 sandwiches. Salsa verde and sandwiches make enough for 4 sandwiches.

Porchetta

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

Yield: Makes enough porchetta for 20 sandwiches. Salsa verde and sandwiches make enough for 4 sandwiches.

Recipe Summary

Yield: Makes enough porchetta for 20 sandwiches. Salsa verde and sandwiches make enough for 4 sandwiches.

Yield: Makes enough porchetta for 20 sandwiches. Salsa verde and sandwiches make enough for 4 sandwiches.

Makes enough porchetta for 20 sandwiches. Salsa verde and sandwiches make enough for 4 sandwiches.

Porchetta

Porchetta

Ingredients

Ingredients

  • 1 bunch fresh sage, leaves removed and finely chopped

  • 1 bunch fresh rosemary, leaves removed and finely chopped

  • 1 bunch fresh oregano, leaves removed and finely chopped

  • 12 cloves garlic, finely chopped

  • 6 tablespoons fennel pollen

  • Coarse salt and pepper

  • 3 tablespoons freshly grated lemon zest

  • 1 (5- to 8-pound) pork belly, skin-on

  • Coarse salt and freshly ground pepper

  • 1 (3- to 4-pound) pork loin

  • 1 shallot, very finely chopped

  • 6 tablespoons chopped fresh flat-leafed parsley

  • 2 tablespoons minced chives

  • 3 tablespoons Chardonnay vinegar

  • 1 tablespoon chopped fresh oregano

  • 1/2 teaspoon coarse salt

  • 3/4 cup olive oil

  • 1/2 teaspoon Dijon mustard

  • Juice of 1 lemon

  • 4 filone rolls, split

  • 12 (1/4-inch thick) slices porchetta

  • 1 cup baby arugula

Directions

In a medium bowl, mix together sage, rosemary, oregano, garlic, fennel pollen, salt, pepper, and lemon zest; set aside.

Place pork belly skin side up on a clean work surface. Using a very sharp knife, score skin in a diamond-shape fashion. Turn pork belly over so that it is skin-side down. Season flesh side of belly with salt and pepper and half of the herb mixture.

Place pork loin on a cutting board. Holding the blade of the knife parallel to board, cut along the length of the pork loin, but not all the way through. Unfold so that it opens like a book. Place butterflied loin on top of pork belly. Season with salt and pepper and spread with remaining herb mixture.

Roll pork away from you into a cylindrical shape; tie with kitchen twine at 1-inch intervals to make snug.

Season skin with salt and pepper. Transfer to refrigerator, uncovered, so that it air-dries for 3 days.

Fit a rimmed baking sheet with a rack and transfer pork to rack. Preheat oven to 500 degrees with a rack set in the lower third of the oven.

Transfer pork, skin side up, to oven and cook until skin begins to crackle, 20 to 25 minutes. Reduce temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into center of roast reaches 135 degrees, about 2 1/2 hours, tenting with foil if necessary. Let stand 30 minutes before slicing.

  • Step 1
  • Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice, set aside.
  • Step 2
  • Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula; and sandwich together with remaining half.

Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice, set aside.

Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula; and sandwich together with remaining half.

Reviews (2)

Add Rating & Review

190 Ratings

5 star values:

                                  32

4 star values:

                                  41

3 star values:

                                  75

2 star values:

                                  31

1 star values:

                                  11

Martha Stewart Member

Rating: Unrated

07/03/2015

                Fennel pollen is available at olivenation.com

Martha Stewart Member

Rating: Unrated

01/29/2015

                Would love to make this tonight for Super Bowl Sunday, but can't find the fennel pollen ANYWHERE!!  Have called gourmet shops, Whole Foods, natural foods shops - no luck.  Any suggestions for a substitution for this ingredient would be so appreciated!!!  Really looking forward to making this, I'm so sad it has such an obscure ingredient.  :-(  The pork belly is already special ordered yesterday, so we are pretty much forging forward with making it in some manner.  Thank you!!!

Reviews (2)

Add Rating & Review

190 Ratings

5 star values:

                                  32

4 star values:

                                  41

3 star values:

                                  75

2 star values:

                                  31

1 star values:

                                  11

Add Rating & Review

190 Ratings

5 star values:

                                  32

4 star values:

                                  41

3 star values:

                                  75

2 star values:

                                  31

1 star values:

                                  11

190 Ratings

5 star values:

                                  32

4 star values:

                                  41

3 star values:

                                  75

2 star values:

                                  31

1 star values:

                                  11

190 Ratings

5 star values:

                                  32

4 star values:

                                  41

3 star values:

                                  75

2 star values:

                                  31

1 star values:

                                  11
  • 5 star values:
  • 32
  • 4 star values:
  • 41
  • 3 star values:
  • 75
  • 2 star values:
  • 31
  • 1 star values:
  • 11

Martha Stewart Member

Rating: Unrated

07/03/2015

                Fennel pollen is available at olivenation.com

Martha Stewart Member

Rating: Unrated

01/29/2015

                Would love to make this tonight for Super Bowl Sunday, but can't find the fennel pollen ANYWHERE!!  Have called gourmet shops, Whole Foods, natural foods shops - no luck.  Any suggestions for a substitution for this ingredient would be so appreciated!!!  Really looking forward to making this, I'm so sad it has such an obscure ingredient.  :-(  The pork belly is already special ordered yesterday, so we are pretty much forging forward with making it in some manner.  Thank you!!!

Martha Stewart Member

Rating: Unrated

07/03/2015

                Fennel pollen is available at olivenation.com

Rating: Unrated

Rating: Unrated

01/29/2015

                Would love to make this tonight for Super Bowl Sunday, but can't find the fennel pollen ANYWHERE!!  Have called gourmet shops, Whole Foods, natural foods shops - no luck.  Any suggestions for a substitution for this ingredient would be so appreciated!!!  Really looking forward to making this, I'm so sad it has such an obscure ingredient.  :-(  The pork belly is already special ordered yesterday, so we are pretty much forging forward with making it in some manner.  Thank you!!!

All Reviews for Porchetta

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Porchetta

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest