Porchetta Sandwiches

Name: Porchetta Sandwiches
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 ⁄ 2 cup lightly packed rosemary leaves; 1 ⁄ 2 cup lightly packed sage leaves; 1 ⁄ 3 cup olive oil; 3 tbsp. fennel seeds, lightly crushed; 2 1 ⁄ 2 tbsp. coarsely ground black pepper; 1 tbsp. crushed red chile flakes; 14 cloves garlic, thinly sliced; 1 (6–7-lb.) skin-on pork shoulder, butterflied; Kosher salt, to taste; 1 1 ⁄ 3 cups olive oil; 1 cup lightly packed parsley leaves; 1 ⁄ 2 cup hazelnuts, toasted; 5 tbsp. salt-packed capers, rinsed and drained; 1 tbsp. hazelnut oil; 1 small shallot, thinly sliced; Zest and juice of 2 lemons; Kosher salt and freshly ground black pepper, to taste; 2 egg yolks; 8 ciabatta buns, split

Serves
serves 8

TODD COLEMAN

The cart Lardo in Portland, Oregon serves this succulent roast pork with hazelnut gremolata and lemon-caper aioli on ciabatta buns accompanied with herb-strewn fries. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People.

Ingredients

For the Porchetta

¹⁄₂ cup lightly packed rosemary leaves
¹⁄₂ cup lightly packed sage leaves
¹⁄₃ cup olive oil
3 tbsp. fennel seeds, lightly crushed
2 ¹⁄₂ tbsp. coarsely ground black pepper
1 tbsp. crushed red chile flakes
14 cloves garlic, thinly sliced
1 (6–7-lb.) skin-on pork shoulder, butterflied
Kosher salt, to taste

For the Gremolata, Aïoli, and Serving

1 ¹⁄₃ cups olive oil
1 cup lightly packed parsley leaves
¹⁄₂ cup hazelnuts, toasted
5 tbsp. salt-packed capers, rinsed and drained
1 tbsp. hazelnut oil
1 small shallot, thinly sliced
Zest and juice of 2 lemons
Kosher salt and freshly ground black pepper, to taste
2 egg yolks
8 ciabatta buns, split

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Instructions

Step 1

Make the pork: Heat oven to 325°. Combine rosemary, sage, 1⁄4 cup oil, fennel seeds, pepper, chile flakes, and garlic in a food processor, and process until a smooth paste forms. Unfold pork shoulder, skin-side down, on a cutting board, season with salt, and spread evenly with herb paste; roll up shoulder, tie with kitchen twine at 1″ intervals along length of shoulder, and rub with remaining oil. Transfer to a 9″ x 13″ baking dish, season with salt, and cover with foil; bake until an instant-read thermometer inserted into the pork reads 150°, about 1 hour and 45 minutes. Uncover and heat broiler to high; broil pork until skin is browned and crisp and internal temperature reads 165°, about 15 minutes more. Let rest for at least 30 minutes.

Step 2

Meanwhile, make the gremolata: Combine 1⁄3 cup olive oil, parsley, hazelnuts, 1 tbsp. capers, hazelnut oil, shallot, and zest and juice of 1 lemon in a food processor, and process until a combined; transfer to a bowl and set aside.

Step 3

For the aïoli, whisk remaining capers, 2 tbsp. lemon juice (reserve remaining juice and zest for another use), egg yolks, and 1 tbsp. water in a medium bowl until smooth. While whisking constantly, slowly drizzle in remaining oil until sauce is smooth. Season with salt and pepper, and refrigerate until ready to use.

Step 4

To serve, spread aïoli on tops of ciabatta buns and gremolata on bottoms of buns. Thinly slice pork shoulder and divide among buns; serve sandwiches with Herbed French Fries.