Recipe courtesy of Skylark Diner
Recipe courtesy of Skylark Diner
Porchetta, Egg and Cheese
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- Level: Intermediate
- Total: 2 days 5 hr 5 min (includes brining time)
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 324
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 12 g
- Cholesterol
- 20 mg
- Sodium
- 522 mg
- Level: Intermediate
- Total: 2 days 5 hr 5 min (includes brining time)
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 324
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 12 g
- Cholesterol
- 20 mg
- Sodium
- 522 mg
Ingredients
Brine:
Porchetta:
For Serving:
Directions
Special equipment:
kitchen twine- For the brine: Stir the salt and sugar into 8 gallons of cool water in a large container. Add the pork belly and let brine, refrigerated, for 48 hours.
- For the porchetta: Preheat the oven to 275 degrees F. Remove the pork belly from the brine.
- Stuff the pork belly with the spinach, garlic and thyme. Twine into a "roulade" or roll.
- Roast the pork belly in a roasting pan to an internal temperature of 156 degrees F, 4 hours to 4 hours 30 minutes.
- Slice the pork belly and place on a flattop or other griddle. Melt the American cheese on top.
- Toast the kaiser rolls, then spread with the mayonnaise.
- Place the porchetta in the sandwiches and finish with the cherry peppers, onion and ketchup.
