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Slow Roasted Porchetta Sandwich
The unofficial start of Dutch oven season is here, and we have done our due diligence to bring you a recipe that will wow you and keep you busy on a slow Sunday at home. We have partnered with Atlanta’s Kinship Butcher & Sundry, to bring you a low and slow braised porchetta sandwich.
Ingredients
Serves 8
Porchetta Roast
3-3.5lbs pork belly, skin- off and meat-side scored in a cross-hatch pattern
1 pint porchetta rub (recipe follows)
2 large red onion, sliced
Salt, as needed
Butchers twine
Porchetta Rub
1 pint rendered tallow or lard, at room temperature
70 grams fresh garlic, peeled
12 grams paprika
6 grams red pepper flakes
12 grams ground black pepper
12 grams ground coriander
16 grams ground fennel
12 grams rubbed sage
16 grams fresh thyme
8 grams fresh rosemary
8 grams fresh chives
16 grams fresh parsley
Fennel & Pepper Conserva
12 grams black pepper
12 grams red pepper flake
6 grams celery seed
115 grams white distilled vinegar
60 grams water
50 grams granulated white sugar
20 grams honey
100 grams green bell peppers, finely diced
100 grams poblano peppers, finely diced
1 serrano pepper, seeded and finely diced (optional)
100 grams fresh fennel, finely diced
Porchetta Sandwich (1 sandwich)
1 brioche roll
Melted butter, for toasting bread
Salt and pepper to taste
Duke’s Mayonnaise, to taste
1 Tbs sweet whole grain mustard (we like Doux South’s Drunken Mustard)
3 tbs Fennel and Pepper conserva
1 porchetta slice
3 tbs grated cheese (Gruyere or Thomasville Tomme from Sweet Grass Dairy)
1 bunch of hearty greens, like swiss chard or kale, chopped
1 tbs red wine vinegar
PRINT THIS RECIPE
For the Porchetta Rub
1
Place all rub ingredients into a food processor and blend well until combined. This can be made in advance and can be refrigerated or frozen. Bring to room temperature before using.
For the Porchetta Roast
1
Preheat the oven to 185 degrees F. Lay out your scored pork belly fat-side down and generously season with kosher salt. Next, massage the rub mixture all over the meat and roll up tightly into a log. Using butcher’s twine and starting in the middle of the roast, work your way to the ends, tying 5-6 tight knots in total. Season the outside of the roast with salt and slather on the rest of the rub.
2
Place the roast in a large Smithey Dutch Oven and pour in 1 cup of water and the sliced red onions. Cover with the lid and cook for 12 hours. Reserve the onions to use on the sandwiches. Let the roast cool completely and then remove the butcher's twine. Slice into 5-6 rounds for sandwiches and keep chilled until needed.
3
While the roast is cooking and resting, make the Fennel Pepper Conserva. Add spices, honey, sugar, water and vinegar to a heavy-bottomed pot and bring to a boil. Then, add all of the chopped vegetables and stir. Reduce heat to low and simmer until relish is thick and the peppers and fennel are tender. Add water to loosen if necessary and adjust for seasoning.
FOR THE SANDWICH
1
To build the sandwich, heat a Smithey carbon steel skillet or cast iron skillet over medium-high heat. Butter the sliced bun and toast on the skillet until nicely browned. Set to the side.
2
Next, toss the greens into the hot pan to wilt and barely cook through. Add the red wine vinegar and salt to taste. Remove from the skillet and set to the side.
3
Next, season a porchetta slice with salt and pepper and place it in the hot skillet. The fat will render and help the meat to sear. Once browned, flip over to brown the other side.
4
While the porchetta round is cooking. Mayo both sides of the bun, then add your pepper fennel conserva to the bottom and add whole grain mustard and the sauteed greens to the top.
5
When ready to serve, place a small handful of cheese directly onto the hot skillet, top with onions, then place the porchetta slice on top of the cheese. Once the cheese is melted and crispy, you can move it, flipping so that the cheese side is facing up, to the bun. Flip the top bun with the mustard and greens onto the porchetta and serve.
