Fusion Porchetta Panini

Ingredients

In this fusion version of the porchetta panini, we incorporate global flavors and ingredients to give it a unique twist. The traditional Italian porchetta is enhanced with tangy pickled vegetables and creamy avocado, adding a refreshing and vibrant element to the sandwich. Additionally, a zesty aioli is used instead of the traditional Italian condiments, further elevating the flavor profile of the dish. We alse have the original recipe for Panino con la porchetta, so you can check it out.

• 500g (1.1 lb) boneless pork shoulder 500g (1.1 lb) boneless pork shoulder
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• 4 crusty bread rolls 4 crusty bread rolls
• 1 avocado, sliced 1 avocado, sliced
• Pickled vegetables (such as carrots, cucumbers, and radishes) Pickled vegetables (such as carrots, cucumbers, and radishes)
• Zesty aioli (mayonnaise mixed with lemon juice, garlic, and chili flakes) Zesty aioli (mayonnaise mixed with lemon juice, garlic, and chili flakes)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 6g (saturated)
• Carbohydrates: 30g (total), 5g (sugars)
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper to create a marinade.
3. 3.
   Rub the marinade all over the pork shoulder, ensuring it is evenly coated.
4. 4.
   Place the pork shoulder in a roasting pan and roast in the preheated oven for approximately 2 hours, or until the internal temperature reaches 70°C (160°F).
5. 5.
   Remove the pork from the oven and let it rest for 10 minutes before slicing it thinly.
6. 6.
   Cut the crusty bread rolls in half and spread the zesty aioli on both sides.
7. 7.
   Layer the sliced porchetta, pickled vegetables, and avocado on the bottom half of each roll.
8. 8.
   Close the sandwiches with the top halves of the rolls.
9. 9.
   Heat a panini press or grill pan over medium heat.
10. 10.
    Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes on each side, until the bread is crispy and the filling is heated through.
11. 11.
    Remove from the heat and let the panini rest for a few minutes before serving.

Treat your ingredients with care...

• Pork shoulder — For best results, choose a boneless pork shoulder with a good amount of marbling for juiciness and flavor.
• Pickled vegetables — You can use store-bought pickled vegetables or make your own by pickling carrots, cucumbers, and radishes in a mixture of vinegar, sugar, and salt.
• Zesty aioli — If you prefer a milder flavor, reduce the amount of garlic and chili flakes in the aioli.

Tips & Tricks

• For added crunch, you can toast the bread rolls before assembling the panini.
• Experiment with different types of bread, such as ciabatta or baguette, to vary the texture and flavor of the panini.
• If you don't have a panini press, you can use a grill pan or a regular skillet and press the sandwiches down with a heavy object, such as a cast-iron skillet.
• Customize the pickled vegetables to your liking by adding other vegetables like onions or jalapeños.
• Serve the panini with a side of mixed greens or a bowl of soup for a complete meal.

Serving advice

Serve the Fusion Porchetta Panini hot, allowing the flavors to meld together. Cut the sandwiches in half diagonally for an elegant presentation. Accompany with a side of mixed greens or a bowl of soup for a satisfying meal.

Presentation advice

To enhance the presentation, garnish the plate with a sprig of fresh rosemary or thyme. Serve the panini on a wooden cutting board or a rustic platter to create a visually appealing display.