Recipes Ingredients Meat & Poultry Pork Recipes Porchetta 3.3 (190) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 16, 2022 Print Share Share Tweet Pin Email Yield: Makes enough porchetta for 20 sandwiches. Salsa verde and sandwiches make enough for 4 sandwiches. Make this savory Porchetta for your next family dinner. Ingredients For the Porchetta 1 bunch fresh sage, leaves removed and finely chopped 1 bunch fresh rosemary, leaves removed and finely chopped 1 bunch fresh oregano, leaves removed and finely chopped 12 cloves garlic, finely chopped 6 tablespoons fennel pollen Coarse salt and pepper 3 tablespoons freshly grated lemon zest 1 (5- to 8-pound) pork belly, skin-on Coarse salt and freshly ground pepper 1 (3- to 4-pound) pork loin For the Salsa Verde 1 shallot, very finely chopped 6 tablespoons chopped fresh flat-leafed parsley 2 tablespoons minced chives 3 tablespoons Chardonnay vinegar 1 tablespoon chopped fresh oregano ½ teaspoon coarse salt ¾ cup olive oil ½ teaspoon Dijon mustard Juice of 1 lemon For the Sandwich 4 filone rolls, split 12 (¼-inch thick) slices porchetta 1 cup baby arugula Directions In a medium bowl, mix together sage, rosemary, oregano, garlic, fennel pollen, salt, pepper, and lemon zest; set aside. Place pork belly skin side up on a clean work surface. Using a very sharp knife, score skin in a diamond-shape fashion. Turn pork belly over so that it is skin-side down. Season flesh side of belly with salt and pepper and half of the herb mixture. Place pork loin on a cutting board. Holding the blade of the knife parallel to board, cut along the length of the pork loin, but not all the way through. Unfold so that it opens like a book. Place butterflied loin on top of pork belly. Season with salt and pepper and spread with remaining herb mixture. Roll pork away from you into a cylindrical shape; tie with kitchen twine at 1-inch intervals to make snug. Season skin with salt and pepper. Transfer to refrigerator, uncovered, so that it air-dries for 3 days. Fit a rimmed baking sheet with a rack and transfer pork to rack. Preheat oven to 500 degrees with a rack set in the lower third of the oven. Transfer pork, skin side up, to oven and cook until skin begins to crackle, 20 to 25 minutes. Reduce temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into center of roast reaches 135 degrees, about 2 1/2 hours, tenting with foil if necessary. Let stand 30 minutes before slicing. For the Sandwich Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice, set aside. Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula; and sandwich together with remaining half. Print