Porchetta Sandwich
A classic Italian sandwich featuring porchetta, a flavorful pork roast, served on sourdough ciabatta rolls.
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- •1 piece Pork bellySkin on
- •1 piece Pork loin
- •ThymeChopped
- •RosemaryChopped
- •ParsleyChopped
- •Green onionChopped
- •Lemon zest
- •Salt
- •Black pepper
- •GarlicGrated
- •Olive oil
- •1 cup Sourdough starter
- •4 cups Bread flour
- •1 cup Whole wheat flour
- •2 1/2 cups Water
- •Butcher twineFor tying roast
- 1
Butterfly the pork belly and remove excess fat.
10 min
- 2
Chop thyme, rosemary, parsley, and green onion. Mix with lemon zest.
5 min
- 3
Season pork belly with salt and pepper. Spread herb mixture over it.
5 min
- 4
Slice pork loin into steaks, season with salt, pepper, and herbs. Place on pork belly.
5 min
- 5
Roll pork belly with pork loin inside. Wrap with skin and tie with butcher twine.
10 min
- 6
Refrigerate overnight to dry out the skin.
8h 0m
- 7
Preheat oven to 300°F (150°C). Roast porchetta for 3 hours.
3h 0m
- 8
Increase oven temperature to crisp the skin.
10 min
- 9
Prepare sourdough ciabatta dough and let it ferment overnight.
8h 0m
- 10
Bake ciabatta rolls until golden brown.
1h 0m
- 11
Assemble sandwich with porchetta and ciabatta rolls.
10 min
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Pizza
Any style of pizza