When I was in San Francisco (read blog post here) I went to the Roli-Roti stall at the Ferry Building farmer’s market and had the most amazing porchetta sandwich!
I was on my own pigging out on the sandwich in a corner of the market when a passer by looking to get lunch asked me if it was any good. With a mouth full of pork and covered in ciabatta flour I said, ‘YES IT’S AMAZING!!!’. Her face seemed to reply ‘crazy English girl’. But it was amazing – roasted pork, a bit of crackling, dressed rocket and red onion jammyness. So here’s how I attempted to recreate it back at home.
Porchetta, Rocket and Red Onion Marmalade Sandwiches on Ciabatta
For the pork:
– 1kg boneless pork joint
– 6 garlic cloves – 3 sliced and 3 whole with skin on
– 2 tsp fennel seeds
– Bunch of rosemary
– 2 tbsp olive oil
– Salt and Pepper
– 8 bay leaves
– 2 slices of red onion
For the red onion marmalade:
– 4 red onions
– 50g salted butter
– Salt and pepper
– 50g brown sugar
– 2 tbsp balsamic vinegar
– 3-4 tbsp port
– 70g bag of rocket
– 3 tbsp extra virgin olive oil
– Juice of half a lemon
– Salt and pepper
– 2 Ciabatta loaves
For the pork (Recipe adapted from Diana Henry)
1. Lay the pork flesh side up and make incisions into it. Stuff your slices of garlic into the incisions.
2. Crush the fennel seeds in a pestel and mortar. Finely chop 2 sprigs of the rosemary and add to the fennel. Add enough olive oil to make a paste, a couple of tablespoons should do it. Season with salt and pepper and then using your hands rub the paste all over the flesh side of the pork joint.
3. Make a bed for the pork to sit on by using the rest of the rosemary leaves and the bay. Give the garlic cloves a smash and put those in the tray too along with the red onion. Cover and leave in the fridge overnight.
4. When it’s pork day, take the porchetta out of the fridge. Turn it so the fat is on the top and put in a 220°/Gas Mark 7 oven for 30 mins. Then turn down to 180°/Gas Mark 4 and cook for 30 minutes per 500g. Baste it from time to time. Show it some love!
For the red onion marmalade
1. When you have 30 minutes cooking time left on the pork, start the red onion marmalade. Halve and slice 4 red onions.
2. Heat 50g butter in a pan on a medium heat.
3. Add the onions with 50g brown sugar, salt and pepper, 2 tbsp oil and cook for 30 minutes, stirring occasionally. The pork should be cooked now, check it and then let it rest while you finish up the rest.
4. Add 2 tbsps balsamic and 3 tbsp port. Cook for 15 mins until syrupy.
1. Dress the rocket leaves in some salt, pepper, a few tbsps extra virgin olive oil and a drizzle of lemon.
2. Cut the ciabatta loaves in half. Rub some butter over the inside of the bread. You can also drizzle some of the pork cooking juices into the loaf too.
3. Cut your pork and some crackling and layer it onto one half of the ciabatta. Slaver some red onion marmalade on top and then scatter the rocket leaves on top of that. Finish with the other ciabatta half and cut into 2 sandwiches. Alternatively, don’t bother to cut it and enjoy a foot long sandwich to yourself!