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Juicy spiced pork, crackling skin, and vibrant salsa verde make this porchetta sandwich with salsa verde an unforgettable feast.
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What makes this dish special
The first time I saw porchetta was when I was watching a show featuring some of the best sandwiches around the world. This one restaurant in New York sold amazing meat sandwiches, focusing particularly on porchetta. They had their beautifully roasted pork sitting under a heat lamp right by the window so everyone passing by could have a look. The meat is sliced to order and piled high on toasted bread with crispy cracklings. I thought to myself, "Now THAT is what you call a sandwich."
From then on, every time I saw porchetta at a restaurant, I had to order it. Unfortunately, I couldn't find an amazing porchetta sandwich, so I decided to make one myself. The best part? That means multiple servings all for me!
Ingredients
- Pork shoulder: The shoulder has enough fat marbling to stay moist during the long roasting time. The skin is essential for creating the signature crispy crackling
- Fennel: Gives the pork that classic Italian, slightly sweet and licorice-like taste that's traditional to this dish.
- Red pepper flakes: Adds gentle heat to both the pork and the salsa verde.
- Parsley: Adds brightness and herbaceous freshness to balance the rich pork fat.
- Ciabatta: Its sturdy, crusty exterior and airy interior can hold up to the juicy pork and sauce without getting soggy.
Substitutions and variations
- Protein: Swap pork shoulder for pork belly for a traditional version. You can also try this sandwich using chicken instead, adjusting the time accordingly.
- Toppings: Although this sandwich is meant to be quite simple, you can add other toppings such as pickled onions, olives, arugula, or sliced tomatoes.
Recipe
Porchetta Sandwich with Salsa Verde
Ingredients
Porchetta
- 3 pounds pork shoulder skin on, boneless
- 2 tablespoons toasted ground fennel seeds
- 2 tablespoons fresh chopped parsley
- 1 tablespoons fresh chopped rosemary
- 1 tablespoons red pepper flakes
- zest of 1 lemon
- 3 cloves garlic minced
- 5 teaspoons salt divided
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Salsa verde
- 1 cup finely chopped parsley
- 1 teaspoon toasted ground fennel
- ½ teaspoon coriander ground
- ½ teaspoon red pepper flakes
- 2 cloves garlic minced
- juice and zest of 1 lemon
- ½ cup olive oil
- salt and pepper
Remaining ingredients
- 6 ciabatta sandwich bread toasted
Instructions
- Combine ground fennel, parsley, rosemary, red pepper flakes, lemon zest, garlic, 2 teaspoons salt, pepper, and olive oil in a medium bowl.
- Prepare the pork. Using a sharp knife to butterfly the pork, making sure not to cut all the way through. Cut ½ inch shallow slits across the flesh of the pork. Repeat on the diagonal, creating lines that crisscross. Spread the herb mixture evenly on the flesh and tightly roll the pork with the skin facing side out. Bind the pork together with butcher's twine. Season the skin with 3 teaspoons of salt evenly on all sides and refrigerate uncovered overnight, patting dry excess moisture with paper towels.
- Preheat oven to 325 degrees F.
- Remove the pork from the refrigerator and let sit at room temperature for 1 ½ hours. Place on roasting rack and roast in the oven for 1 hour or until internal temperature reads 145 degrees.
- Meanwhile, make the salsa verde. Combine parsley, fennel, coriander, red pepper flakes, garlic, the juice and zest of 1 lemon, and olive oil in a medium bowl. Season with salt and pepper and set aside.
- Increase the oven temperature to 450 degrees. Cook the pork for an additional 15 minutes or until the internal temperature reads 160 degrees and the skin is crackling. You may need to rotate the pork while roasting to allow even cooking.
- Remove porchetta from the oven. Let rest for 25 minutes. Carve into thin slices.
- Assemble the sandwiches. Stack ciabatta buns with sliced porchetta, drizzle salsa verde, and top with cracklings and the remaining buns. Serve immediately.
Notes
Step-by-step instructions
Step 1: Prepare pork
Porchetta is an Italian traditional dish made from fatty, boneless pork stuffed with herbs, rolled, and roasted over wood. Although I had to use a different cooking technique, the preparation is the same.
Start by making the marinade for the pork. We're going to use a mixture of fresh herbs, spices, a little bit of lemon, and garlic. Just by smelling the herb mixture, you can tell it's going to be one tasty pork.
Since pork shoulder is usually sold as a slab, we need to first butterfly it. Think of this step as splitting the pork into one flat slab, opening it like a book.
Then, cut slits in the pork shoulder about 2 inches apart in a diagonal direction. Repeat going the other direction so that you end up with crisscrossed lines. Scoring the pork helps it cook evenly while allowing the marinade to soak into the flesh.
Next, spread the herb-garlic mixture on the flesh side of the meat. I can already sense the gloriousness that will be of this pork.
Roll the pork shoulder and tie it together with the butcher's twine. Season the skin with salt and let it sit in the refrigerator overnight, uncovered.
Pat the skin dry with paper towels every so often to remove any excess moisture. This will help develop the crispiest of crispy cracklings.
Step 2: Roast pork
The next day, it is time to roast! Just as when you roast any piece of meat, let it come to room temperature for a couple of hours before roasting.
Why? If you were to cook the pork straight from the fridge, the exterior would cook quicker than the inside. You want even cooking throughout to prevent the outside from burning.
Roast the pork for about 1 hour or until the internal temperature reaches 145 degrees. Crank up the heat to 450 degrees and continue roasting until the internal temperature reaches 160 degrees F.
Just looking at the porchetta as is makes my heart melt. It's delicious all on its own, but I had to take it one step further and turn this beauty into a sandwich.
Prepare the salsa verde while the pork is roasting by chopping all of the ingredients and mixing until well combined. You can also make the salsa the day before; in fact, I encourage it! The color may slightly dull, but the flavors will have more time to develop.
Slice up that porchetta and assemble the sandwiches with the pork, salsa verde, and cracklings. I prefer my sandwich on ciabatta because of its substance, but you can easily swap out the bread for one of your choosing.
Now that is one amazing porchetta sandwich. Time to open a sandwich shop? Perhaps.
Make-ahead and storage
- Make-ahead: You can marinate the pork and make the salsa verde the day before.
- Store: Store the sliced porchetta and salsa verde separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork gently in a 300°F oven to avoid drying it out. The crackling won't be as crispy after reheating, but you can crisp it up in a hot oven for a few minutes.
Frequently asked questions
While you can skip it, the overnight refrigeration is important for two reasons: it allows the salt to penetrate and season the meat throughout, and it dries out the skin which helps achieve that crispy crackling. If you're short on time, refrigerate for at least 4-6 hours.
You can ask your butcher to special order it, or use skinless pork shoulder and skip the crackling step. The porchetta will still be flavorful and delicious, just without the crispy skin on top.
Some of my favorite sides to pair with this dish include pomegranate balsamic roasted carrots, oven baked shawarma spiced fries, or charred smoky asparagus.
More Italian sandwich recipes
Looking for more Italian sandwich ideas? Try these:
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