Italian whole roasted pork with fennel, garlic, and herbs. Crispy skin.
Ingredients
Scale
Measurement units
- skin-on pork belly
- fennel seeds
- fennel pollen (optional)
- garlic cloves
- fresh rosemary
- fresh sage
- lemon zest
- salt
- black pepper
Ingredients
Scale
Measurement units
- skin-on pork belly
- fennel seeds
- fennel pollen (optional)
- garlic cloves
- fresh rosemary
- fresh sage
- lemon zest
- salt
- black pepper
Instructions
Season and roll
Season and roll
Slow the roast
Slow the roast
Tomorrow's Meal
Crispy Porchetta Sandwiches with Charred Greens
Sliced cold porchetta crisped in a hot pan, piled onto bread with bitter greens and a drizzle of salsa verde
You'll need to pick up:
Crusty bread or rollsBitter greens (arugula, radicchio, or chicory)Salsa verde or gremolataNeutral oil for crisping
Quick overview:
- 1.Slice cold porchetta against the grain into 1/4-inch pieces, keeping skin intact where possible
- 2.Heat 2 tablespoons oil in a large skillet over medium-high heat
- 3.Pan-fry porchetta slices 2-3 minutes per side until exterior is deeply browned and skin crackles
- 4.Lightly char bitter greens in the same skillet for 1-2 minutes
- 5.Toast bread lightly if desired
- 6.Layer bread with greens, crispy porchetta slices, and salsa verde
- 7.Serve immediately while porchetta is still warm and skin is crackling
Before you cook
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