Porchetta Sandwich
Porchetta Sandwich Say it: por-KET-uh
Porchetta sandwich is an Italian-American deli favorite: slow-roasted, herb-stuffed pork belly with shatteringly crisp skin, sliced and piled onto a crusty roll with a bright parsley-caper salsa verde. It is rich, garlicky, deeply savory and aromatic with fennel and rosemary, balanced by the tangy green sauce. Served at lunch counters, street fairs and Sunday tables, it turns a traditional Italian porchetta roast into one of the most satisfying hot sandwiches in the United States.
Porchetta Sandwich
Porchetta Sandwich
Pronounced por-KET-uh
- Serves
- 4
- Prep
- 30 min
- Cook
- 3 hr 30 min
- Total
- 4 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Porchetta
Salsa Verde
For Serving
Method
Pat the pork belly dry. Using a sharp knife, score the skin in a crosshatch pattern, cutting just through the skin and into the fat but not into the meat. In a small bowl, mix the olive oil, kosher salt, black pepper, fennel seeds, red pepper flakes, rosemary, thyme, and minced garlic to form a paste.
Lay the belly skin-side down. Spread the herb paste evenly over the flesh side, pressing it into all the crevices. Starting from one long side, roll the belly tightly into a cylinder. Tie with butcher's twine at 1-inch intervals to secure the roll.
Place the rolled porchetta on a wire rack set over a baking sheet, skin-side up. Refrigerate uncovered for at least 4 hours, preferably overnight, to dry out the skin for crackling.
Preheat the oven to 300°F (150°C). Place the porchetta on a rack in a roasting pan, skin-side up. Roast for 2 hours 30 minutes to 3 hours, until the internal temperature reaches 160°F (71°C) and the meat is tender when pierced with a skewer.
Increase the oven temperature to 500°F (260°C). Continue roasting for 20 to 30 minutes, rotating the pan occasionally, until the skin is puffed, blistered, and deeply golden brown. Watch carefully so it does not burn.
Transfer the porchetta to a cutting board, tent loosely with foil, and rest for 20 minutes. Meanwhile, make the salsa verde: in a food processor or blender, combine the parsley, capers, garlic, olive oil, vinegar or lemon juice, salt, and pepper. Pulse until finely chopped but not completely smooth. Taste and adjust seasoning.
Slice the porchetta into 1/2-inch-thick (1.3 cm) rounds, making sure each slice includes a piece of crispy skin. Split and lightly toast the rolls. Spread salsa verde on the cut sides of each roll, pile the porchetta slices generously, spoon a little extra salsa over the meat, close the sandwiches, and serve warm.
Regional variant: Philadelphia-Style Roast Pork Sandwich
Sauté broccoli rabe with garlic, olive oil, and red pepper flakes until wilted and tender. Build the sandwich with the porchetta, sautéed broccoli rabe, and 2–3 slices of sharp provolone. Wrap briefly in foil and warm in the oven until the cheese melts.
Cook's notes
- For the crispest skin, let the skin dry uncovered in the fridge overnight; if it still isn't crackly after roasting, broil for 2–3 minutes just before serving.
- Ask your butcher for a rectangular, skin-on pork belly of even thickness so it rolls evenly.
- Leftover porchetta keeps up to 3 days refrigerated; reheat slices in a hot skillet to recrisp the skin before building sandwiches.
Serve with
Serve with a crisp green salad, roasted potatoes, or a cold Italian lager.
Make ahead and storage
The porchetta can be roasted a day ahead; cool, wrap, and refrigerate, then slice and reheat in a hot oven or skillet before assembling the sandwiches.
