Porchetta Panini

Ingredients

• 1.5 kg (3.3 lbs) boneless pork belly 1.5 kg (3.3 lbs) boneless pork belly
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fennel seeds 1 tablespoon fennel seeds
• 1 tablespoon sea salt 1 tablespoon sea salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 4 crusty bread rolls 4 crusty bread rolls
• Olive oil, for drizzling Olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat: 45g (total), 16g (saturated)
• Carbohydrates: 30g (total), 2g (sugars)
• Protein: 35g
• Fiber: 2g
• 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, fennel seeds, sea salt, and black pepper.
3. 3.
   Place the pork belly on a cutting board and score the skin with a sharp knife.
4. 4.
   Rub the garlic and herb mixture all over the pork belly, ensuring it is well coated.
5. 5.
   Roll up the pork belly tightly and secure it with kitchen twine.
6. 6.
   Place the porchetta on a baking tray and roast in the preheated oven for 2.5 to 3 hours, or until the internal temperature reaches 70°C (160°F).
7. 7.
   Remove the porchetta from the oven and let it rest for 15 minutes before slicing.
8. 8.
   Slice the porchetta into thin slices.
9. 9.
   Cut the crusty bread rolls in half and drizzle the bottom halves with olive oil.
10. 10.
    Layer the porchetta slices onto the bread rolls and top with the other halves of the rolls.
11. 11.
    Press the sandwiches in a panini press or grill them in a hot skillet until the bread is crispy and golden.
12. 12.
    Serve the Porchetta Panini warm and enjoy!

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the juiciest porchetta. Ask your butcher to score the skin for you, or do it yourself using a sharp knife.

Tips & Tricks

• For extra flavor, marinate the pork belly with the garlic and herb mixture overnight before roasting.
• If you don't have a panini press, you can use a heavy skillet or a griddle pan to press the sandwiches while grilling.
• Add a slice of provolone or mozzarella cheese to the sandwich for a gooey and melty addition.

Serving advice

Serve the Porchetta Panini with a side of pickles or a fresh green salad to complement the rich flavors of the sandwich.

Presentation advice

To enhance the presentation, you can wrap the Porchetta Panini in parchment paper or butcher's paper, securing it with twine or a decorative sticker.