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My BigMouth Blog | A Blog by Jason Glover

Porchetta Sandwich

Porchetta Sandwich - Dads That Cook

By Jason Glover

DifficultyIntermediate

Super-slow cooked porchetta - juicy on the inside and fried to crispy perfection on the outside - served on toasted ciabatta and topped with cheese and sautéed broccoli rabe. This sandwich is what dreams are made of. See for yourself!

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Yields8 Servings
Prep Time20 minsCook Time1 day 720 hrs -41 minTotal Time1 day 740 hrs -42 min

 1 skin-on, pork belly
 toasted ciabatta bread
 your choice of toppings, we like a picante provolone cheese and sautéed broccoli rabe with garlic
Dry Rub
 ¼ cup salt
 3 garlic powder
 3 tbsp fennel seed
 3 tbsp dried rosemary
 2 tbsp chili flakes
 2 tbsp black pepper

Make the Dry Rub
1

Combine all ingredients for the dry rub in a medium bowl and set aside.

Prep & Cook the Pork Belly
2

place the pork belly, skin-side down on a large baking sheet. score the pork belly and rub generously with the dry rub (about 1 tbsp per pound).

3

Roll the pork belly up tightly and tie with butcher’s twine.

4

Refrigerate for 1 day to let the seasoning really soak in.

5

Sous vide the pork belly at 155°F for 36 hours. (No sous vide? This can be done in the oven or on a smoker.)

6

When done, remove from the sous vide, pat the skin dry, and deep fry until the skin is super crispy. (If you can’t deep fry the whole thing at once, heat a few inches of oil in a large pot and cook for several minutes on all sides.)

7

Drain on paper towels, and let rest for at least 20 minutes.

Assemble the Sandwiches
8

Thinly slice the porchetta and serve on toasted ciabatta rolls with your choice of toppings. (Try it with provolone picante and sautéed broccoli rabe!)

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Ingredients

 1 skin-on, pork belly
 toasted ciabatta bread
 your choice of toppings, we like a picante provolone cheese and sautéed broccoli rabe with garlic
Dry Rub
 ¼ cup salt
 3 garlic powder
 3 tbsp fennel seed
 3 tbsp dried rosemary
 2 tbsp chili flakes
 2 tbsp black pepper

Directions

Make the Dry Rub
1

Combine all ingredients for the dry rub in a medium bowl and set aside.

Prep & Cook the Pork Belly
2

place the pork belly, skin-side down on a large baking sheet. score the pork belly and rub generously with the dry rub (about 1 tbsp per pound).

3

Roll the pork belly up tightly and tie with butcher’s twine.

4

Refrigerate for 1 day to let the seasoning really soak in.

5

Sous vide the pork belly at 155°F for 36 hours. (No sous vide? This can be done in the oven or on a smoker.)

6

When done, remove from the sous vide, pat the skin dry, and deep fry until the skin is super crispy. (If you can’t deep fry the whole thing at once, heat a few inches of oil in a large pot and cook for several minutes on all sides.)

7

Drain on paper towels, and let rest for at least 20 minutes.

Assemble the Sandwiches
8

Thinly slice the porchetta and serve on toasted ciabatta rolls with your choice of toppings. (Try it with provolone picante and sautéed broccoli rabe!)

Porchetta Sandwich

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