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Porchetta

yield: 9 total time: 55 minutes
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Ingredients

  • 1 tablespoon kosher salt
  • 2 teaspoons fresh rosemary toasted, chopped
  • 2 teaspoons fennel seed toasted, crushed
  • 2 teaspoons chili flakes
  • 2 teaspoons freshly ground black pepper
  • 1 lemon
  • 2 tablespoons chopped flat-leaf parsley roughly
  • 2 tablespoons fresh rosemary
  • pork tenderloin around 3 inches in diameter, 1-2 pounds
  • 12 inches pork belly slab of skin-on, skin lightly scored
  • oil
  • 2 ciabatta rolls
  • 2 cups porchetta still warm, thinly sliced and chopped
  • crackling bit of, roughly chopped
  • Dijon mustard
  • 1 bunch parsley
  • 1 cup oil
  • 2 teaspoons fennel seeds toasted, ground
  • 2 teaspoons coriander toasted, ground
  • 2 teaspoons chili flakes
  • salt
  • 2 cloves garlic
  • 1 lemon
  • 2 lemons

Nutrition

  • Calories : 560 calories
  • Carbohydrate : 63 grams
  • Fat : 32 grams
  • Fiber : 7 grams
  • Protein : 11 grams
  • SaturatedFat : 3.5 grams
  • Sodium : 1540 milligrams
  • Sugar : 1 grams
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