Crispy Pork Belly Sandwich — Panino con Porchetta Romana
A Roman street-food classic of warm sliced porchetta layered into a crusty rosetta or ciabatta roll with crackling fragments and a few rocket leaves, the herbed pork's juices soaking into the bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 280g cooked porchetta 5mm thick. Gather 40g crackling fragments. Wash and dry 40g wild rocket. Have 2 ciabatta rolls, lemon, sea salt, black pepper, and optional Dijon mustard ready.
Toast
Halve both ciabatta rolls horizontally. Heat a dry skillet over medium-high heat. Working in batches if needed, place bread cut-side down, toast 90 seconds until lightly charred at the edges and crisp. Set aside.
Sear
Lay porchetta slices in the same pan off the heat for 60 seconds—residual warmth gently warms the meat without drying it. Reserve any pan juices.
Build
Spread Dijon (if using) on the bottom half of each bread. Layer warm porchetta slices on top of each. Spoon reserved pan juices over the meat. Scatter crackling fragments evenly across each sandwich.
Finish
Toss rocket with 2 squeezes of lemon and a pinch of salt. Pile rocket over crackling on each sandwich. Season with flaky salt and coarsely ground black pepper. Crown each with the top half of ciabatta, press lightly.
Plate
Cut each panino in half diagonally and serve immediately while the meat is still warm and the bread is crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.