Porchetta sandwich with roasted vege and salsa verde dressing
September 8, 2024
Porchetta sandwich with roasted vege and salsa verde dressing
by jack_hudson2001
2 comments
ingredients and stuffing pork loin salt pepper rosemary thyme apricot raisins cranberries toasted pine nuts garlic breadcrumbs
roasted vege onions carrots
salsa verde dressing 1/2 cup Italian parsley leaves 2 tablespoon red wine vinegar 1 tablespoons brined capers drained 1 teaspoon lemon zest 1-2 large garlic cloves minced 1/3 cup extra virgin olive oil kosher salt and freshly-ground black pepper
Oven 170C-180C for 2-4 hours depends on the size of the piece of pork. this size it was 2 hours. throw in the vege 1 hour before the end
It looks delicious.
FYI if you order a porchetta in Italy you’ll get a type of roast pork that has crispy rind and no fruit inside. It may have diced liver and spleen and handfuls of rosemary, wild fennel and sometimes almonds.
So if you don’t like innards you have to ask if they are in there.
If you want something like this you have to order a “arrosto di maiale ripieno” stuffed pork roast
2 comments
ingredients and stuffing
pork loin
salt
pepper
rosemary
thyme
apricot
raisins
cranberries
toasted pine nuts
garlic
breadcrumbs
roasted vege
onions
carrots
salsa verde dressing
1/2 cup Italian parsley leaves
2 tablespoon red wine vinegar
1 tablespoons brined capers drained
1 teaspoon lemon zest
1-2 large garlic cloves minced
1/3 cup extra virgin olive oil
kosher salt and freshly-ground black pepper
Oven 170C-180C for 2-4 hours depends on the size of the piece of pork. this size it was 2 hours.
throw in the vege 1 hour before the end
It looks delicious.
FYI if you order a porchetta in Italy you’ll get a type of roast pork that has crispy rind and no fruit inside. It may have diced liver and spleen and handfuls of rosemary, wild fennel and sometimes almonds.
So if you don’t like innards you have to ask if they are in there.
If you want something like this you have to order a “arrosto di maiale ripieno” stuffed pork roast