Porchetta, Egg and Cheese as served at Skylark Diner in Edison, New Jersey, as seen on Triple-D Nation.
Recipe courtesy of Skylark Diner

Porchetta, Egg and Cheese

Getting reviews...
  • Level: Intermediate
  • Total: 2 days 5 hr 5 min (includes brining time)
  • Active: 35 min
  • Yield: 12 servings




For Serving:


Special equipment:
kitchen twine
  1. 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.
  2. For the porchetta: Preheat the oven to 275 degrees F. Remove the pork belly from the brine.
  3. Stuff the pork belly with the spinach, garlic and thyme. Twine into a "roulade" or roll.
  4. Roast the pork belly in a roasting pan to an internal temperature of 156 degrees F, 4 hours to 4 hours 30 minutes.
  5. Slice the pork belly and place on a flattop or other griddle. Melt the American cheese on top.
  6. Toast the kaiser rolls, then spread with the mayonnaise.
  7. Place the porchetta in the sandwiches and finish with the cherry peppers, onion and ketchup.