Name: Porchetta Sandwich with Salsa Verde Recipe
Yield: serves 2
Ingredients: 1 tablespoon kosher salt; 2 teaspoons toasted fresh rosemary, chopped; 2 teaspoons toasted fennel seed, crushed; 2 teaspoons chili flakes; 2 teaspoons freshly ground black pepper; zest of 1 lemon; 2 tablespoons roughly chopped flat leaf parsley; 2 tablespoons fresh rosemary; pork tenderloin, around 3 inches in diameter, 1-2 pounds; 12 inch slab of skin-on pork belly, skin lightly scored; oil; string; 2 ciabatta rolls; 2 cups porchetta, still warm, thinly sliced and chopped; bit of crackling, roughly chopped; dijon mustard; 1 bunch parsley; 1 cup oil; 2 teaspoons toasted fennel seeds ground; 2 teaspoons toasted coriander ground; 2 teaspoons chili flakes; salt; 2 cloves garlic; zest of 1 lemon; lemon juice from 2 lemons