Panino con la porchetta

Ingredients

• 1.5 kg (3.3 lbs) boneless pork shoulder 1.5 kg (3.3 lbs) boneless pork shoulder
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fennel seeds 1 tablespoon fennel seeds
• 1 tablespoon coarse salt 1 tablespoon coarse salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 4 tablespoons olive oil 4 tablespoons olive oil
• 4 Italian bread rolls 4 Italian bread rolls
• Arugula or mixed greens, for garnish Arugula or mixed greens, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 30g (Saturated Fat: 8g)
• Carbohydrates: 35g (Sugars: 2g)
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, fennel seeds, salt, pepper, and olive oil to create a marinade.
3. 3.
   Place the pork shoulder on a cutting board and make deep incisions all over the meat.
4. 4.
   Rub the marinade all over the pork, making sure to get it into the incisions.
5. 5.
   Place the pork in a roasting pan and roast in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 70°C (160°F).
6. 6.
   Remove the pork from the oven and let it rest for 15 minutes before slicing.
7. 7.
   Slice the porchetta into thin slices.
8. 8.
   Cut the Italian bread rolls in half and lightly toast them.
9. 9.
   Spread a generous amount of the herb-infused mayonnaise on the bottom half of each roll.
10. 10.
    Layer the sliced porchetta on top of the mayonnaise.
11. 11.
    Garnish with arugula or mixed greens.
12. 12.
    Place the top half of the roll on the sandwich and press gently to secure all the ingredients together.
13. 13.
    Serve the Panino con la porchetta immediately and enjoy!

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the juiciest and most flavorful porchetta.
• Fennel seeds — Toasting the fennel seeds before using them will enhance their aroma and flavor.
• Italian bread rolls — Look for crusty Italian rolls with a soft interior to perfectly complement the porchetta.

Tips & Tricks

• For extra flavor, marinate the pork shoulder overnight in the refrigerator.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
• To achieve a crispy skin on the porchetta, increase the oven temperature to 220°C (425°F) for the last 15 minutes of roasting.
• Leftover porchetta can be refrigerated and enjoyed cold or reheated for another meal.
• Serve the Panino con la porchetta with a side of pickles or roasted vegetables for a complete meal.

Serving advice

Serve the Panino con la porchetta warm, allowing the flavors to meld together. Accompany it with a fresh salad or a side of crispy fries for a satisfying meal.

Presentation advice

To enhance the presentation, wrap the Panino con la porchetta in parchment paper or butcher's paper, securing it with twine or a decorative sticker. This will give it a rustic and inviting look.