Pork Belly Panini

PORK BELLY PANINI! Need I say more? This beauty of a sandwich had us in pure culinary bliss. Everything from that super crunchy skin to the sweet caramelized onion to the bitter spiced broc rabe had us craving more. This is definitely not your everyday panino (literally all that pork belly you can probably only have once a year…) but it’s a special-day panino. Celebrating the Italian street food style in this homage to the iconic PORCHETTA with a healthy amount of fennel seed and peppercorns. We tips our hats to all things (food and vino) Umbrian! Watch our video. Make this sandwich. Enjoy. Try not to drool.

Pork Belly Panini

  • Servings: 4
  • Difficulty: med
  • Print

Italian Street Food Style Panini!


Ingredients

  • 1 lb pork belly skin on
  • 1 tablespoon fennel seed
  • 1 tablespoon black peppercorns
  • 2 tablespoons flaky sea salt
  • 2 bulbs fennel
  • 2 yellow onion
  • 2 tablespoon butter
  • 1 bunch broccoli rabe
  • red pepper flakes QB
  • salt
  • olive oil
  • 2 tablespoons mayo
  • 1 tablespoon spicy mustard
  • 1 tablespoon honey
  • Your choice of bread. We used homemade sourdough cibatta

Directions

  1. OVERNIGHT: Score skin side of pork belly 1/4 inch apart. Grind fennel seed and peppercorns together and mix into flaky sea salt. Dry rub pork on meat and skin side. Place pork in fridge uncovered for overnight or at least 12 hours.
  2. Preheat oven to 350 degrees. Take pork out of fridge and let it rest at room temp for 20 minutes. Cook pork in oven for 1 hour.
  3. Slice fennel and onions. In a large saute pan over med/high heat add butter and olive oil. Once melted and bubbly add onions cook for 3-4 mins. Add fennel and cook together for 12-15 minutes while stirring to prevent burning and sticking to pan. Then lower heat to medium cover pan and let cook for 5 mins. Uncover and splash water into pan and mix scraping all brown bit on bottom of pan.
  4. Boil water and blanch broccoli rabe for 5 minutes just until stems become softer. Drain and roughly chop into bite sized pieces. Add broc rabe to caramelized onion and fennel. Add salt and red pepper flakes to taste.
  5. After pork has cooked for 1 hr bring oven temp up to 425 degrees and cook for 15-20mins to create crispy skin. Once done let pork rest before cutting into it.
  6. While pork is resting start dressing. Mix together mayo, mustard, and honey.
  7. Choose your favorite panino bread and build your sandwich with dressing, pork, and topping. Serve immediately Buon Appetito!

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