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You can't go wrong with piles of pork belly and pork shoulder.

Stacked “Porketta” Sandwich or Battle of the Pig


  • 1 pound pork belly

  • Salt, to taste

  • Pepper, to taste

  • 2 pounds pork shoulder, cut into baseball-sized chunks

  • 1/2 white onion, chopped

  • 9 cloves garlic

  • 2 tablespoons chopped fresh rosemary

  • 2 tablespoons chopped fresh thyme

  • 2 tablespoons oregano

  • 1 cup white wine, divided

  • 5 cups vegetable stock

  • 1 bunch rapini

  • 1 cup red wine vinegar

  • For assembly:

  • 3 large brioche buns

  • Lemon garlic aioli

  • 1 block white cheddar, cut into random chunks

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  1. Pork belly: score the fatty side of the belly and rub with salt and pepper. Place on a baking sheet lined with a wire rack and roast at 450°F for 30 minutes. Drop the temperature to 250°F and continue roasting for an hour and fifteen minutes. Let rest for 10-15 minutes before slicing.

  2. Pork shoulder: in a hot, oiled Dutch oven, sear baseball-sized pieces of pork on all sides. Remove from pan. Add half of your chopped onion and 5 cloves garlic and cook until translucent. Add fresh rosemary, thyme and oregano. Reglaze with 1/2 cup white wine, then add pork back to the pan. Cover with vegetable stock, reserving some for the rapini. Cover pot with lid and let simmer for 1 hour until pork is fork tender.

  3. Rapini: sweat remaining onion and garlic until translucent; season to taste with salt and pepper. Once spices are fragrant, fold in rapini. Season with salt and pepper and add remaining vegetable stock, remaining white wine and vinegar. Simmer until greens are tender, 30-40 minutes. Once tender, season with the zest and juice of one lemon. Remove from heat and roughly chop.

  4. To assemble: spread lemon garlic aioli on bottom bun. Add cheddar chunks, then pork shoulder, then rapini, then 3 pork belly slices and more rapini. Spread lemon garlic aioli on the top bun and place on top. Enjoy!

Stacked “Porketta” Sandwich or Battle of the Pig




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- This porchetta sandwich is stacked on stacked with pork belly and pork shoulder, rapini, white cheddar and a nice, bright aioli, let's make it. First thing I'm gonna start with pork belly. Skin on, because I like it to get nice and crispy. I'm just gonna score this really tight, so I'm doing a diamond pattern, long across the top of this belly, then I'll turn it, cut it the other way. So a porchetta sandwich is also known as the other Philly or just a roasted pork sandwich, are super popular, super tasty and all you need is some good pork. Salt and pepper, both sides, and then on the scored side I'm gonna add some more pepper and rub it in. I want that pepper to get in between those cracks and season the meat underneath it. And now for this, I'm going to put it onto a baking pan, it's going to go in the oven at 450 for 45 minutes and then after that I'm going to drop it down to 250 for an hour and 15 minutes. Now that's going, I'm going to start to work on my pork shoulder. Grab this nice, beautiful piece of pork right here. I'm going to cut this down to about baseball sized pieces. Baseball, softball, whatever sport you like. And then I'm going to season these each with salt and pepper again. I'm going to make sure my pan's nice and hot. Some oil. I'm just going to sear these on all sides, get a nice, golden brown color, then I'm going to remove them from the pan, add my spices, put them back in the pan and I'm going to cover them in liquid and let them braise for a little bit, about an hour and then they'll be nice and done, pork tender, be perfect. While my pork is browning, I'm going to start to work on my rapini. So I have a pot right here, more oil. Throw in some onion, couple cloves of garlic. I'ma cook this down a little bit, bringing all the flavors of the onion and garlic together and then add my rapini. I'm just going to cut these in half real quick. Throw em right in the pan, some salt and pepper and since rapini can get a little bitter, I'm gonna add a little bit of red wing vinegar to take that out. Little bit of white wine and vegetable stock. I'm not going to cover this completely, it'll wilt down and go into the liquid itself. Just enough to get most of the bottom covered. Then I'm going to cap this and let it do the rest of the cooking. My pork's looking nice and brown on one side, I'm gonna flip this real quick. So this is the color you're looking for right here. Now my pork is looking good, it's time to transfer it out of the pot. Get some garlic, nice, rough chop on that, the rest of my onions, some oregano, rosemary and thyme and these go right in the pan, cook it in all that nice pork fat, all that delicious flavor gonna bring out all the garlic, the herbs. Alright, time for the pork. So right now I have a bunch of good bits stuck to the bottom of this pan, so I'ma add my wine first to deglaze it and then my stock and with the pork instead of the greens, I want to make sure my liquid covers it completely. And we're gonna cap this and let this simmer medium high for about 45 minutes to an hour, and now we wait. Alright, so now our shoulder has been braised, our pork belly is nice and crispy and our greens are ready. Now all we have to do is assemble. First, gonna grab out my belly, nice and golden brown. Perfect. So for the greens, some lemon juice, just to give it more brightness and some lemon zest. Again, all this acid is going counterbalance all the bitterness. I'm gonna slice my belly. I could turn it upside down. Nice, thin slices. You could hear that crunch of the skin as I'm cutting through this, it's amazing. I'm going to pull out my shoulder and just break it up a bit. I'm gon throw some white cheddar on this, I'm just gonna cut it in chunks. The reason I'm doing that is just for texture, I want big mouthfuls of white cheddar. I'm going to add aioli, a garlic-lemon aioli. On the bottom bun I'm putting my white cheddar chunks. Next I'm going to add my pork belly. I'm grabbing some of my braised greens right here, run my knife through em real quick. These go right on top of that. And last but not least, our pork shoulder. And you can tell why this sandwich is so popular, the pork is almost battling against itself to find out who's the champion of this sandwich. Only you can decide. And since this is such a big sandwich, kinda wanna hold down that top bun so it doesn't fly away. And there you have it, porchetta sandwich, battle of the pig, the other Philly, enjoy.

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