In Italy, street food is often about simple, exceptional sandwiches rather than burgers. Focaccia or ciabatta filled with cured meats are everywhere, but nothing beats a porchetta sandwich—slow-roasted pork belly with crisp crackling and tender, juicy meat on display, tempting you from the counter.
Ingredients
- Around 1 kg Pork belly with skin on
- Salt to rub in
- 2 Tbsp finely chopped rosemary
- 2 Tbsp of finely chopped sage
- 2 Tbsp garlic powder
- 2 Tbsp of black pepper
- Drizzle of olive oil
- 2 Rosemary sticks
- Handful of oregano
- ½ cup of white wine
- 1 L of water
Method
- 1. Preheat the oven to 180°C.
- 2. Prepare the pork belly by laying it flat on a board. Score the meat lengthways and lightly score the skin in a crosshatch pattern, taking care not to cut into the meat.
- 3. Season generously with salt, rubbing it into the meat and adding extra to the skin. This helps draw out moisture and promotes crisp crackling.
- 4. Mix the herbs with the oil and rub the mixture evenly over the meat side only.
- 5. Roll the pork tightly, skin-side out, and secure firmly with kitchen twine.
- 6. Wrap in parchment paper, then foil, place in a roasting tray, and cook in the centre of the oven for 2 hours.
- 7. Remove the foil and parchment, return the pork to the oven at 160°C. Add a second tray beneath with water, wine, rosemary, and oregano. Cook for 1 to 1.5 hours per kg, turning the meat every 15–20 minutes after the first 30 minutes and topping up the liquid as needed.
- 8. For extra-crisp crackling, place the pork on a wire rack over the tray for the final 15 minutes. Spoon over the juices, then rest for 20 minutes before slicing.
