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GREATEST SMOKED PORCHETTA SANDWICH EVER PERIOD YOU'RE WELCOME YOU FREAKS! LET'S GO!

INGREDIENTS
Half a pork belly, skin off Fresh Rosemary
3 large cloves Garlic
2 Oranges
4 Lemons
2 fresh Jalapeños
1 large onion
1 packet of chicharron 1 bunch rapini
2tbsp Brandy
Olive Oil
Pepper
Salt
Fennel seeds Pepperoncini in Oil Butchers Twine

SALSA VERDE
1⁄2 cup Castelvetrano olives, pitted and minced 1⁄2 cup Capers, minced
2 jalapenos, diced with the seeds in
5-6 anchovies, sliced
Chili or pepperoncini powder
2 lemons
1 bunch fresh parsley
1 bunch cilantro
Basil
Mint
Mayonnaise
Soft Italian rolls

METHOD
1. Take your pork belly, and lay it out flat, underside up. Using a sharp knife, make incisions down
the length of the belly, about 2 inches apart, making sure that you don’t cut all the way through.
2. Drizzle olive oil all over the pork belly, then add salt, fresh cracked pepper. Tear the leaves from
a couple of springs of rosemary, and roughly place along the porchetta.
3. Add the zest of 2 oranges and 3 cloves of grated garlic. Take a pinch of fennel seeds, and mash
them up roughly in a mortar and pestle, add to the porchetta mix. Finally, add one teaspoon of
pickled pepperoncini and the juice of half an orange.
4. Using your fingers, rub the mix all over the pork belly, making sure that you get some of the
mixture into the cracks as well.
5. Roll your porchetta up super tight, and use separate lengths of butchers twine to hold it
together. Tie each knot about an inch apart.
6. Season the outside of the porchetta with salt and pepper once completely tied and rolled.
7. Take a deep baking dish or drip tray and add the 2 oranges you zested earlier, 2 lemons, 2
jalapenos cut in half and one large white onion, roughly chopped. Add 2 sprigs of rosemary, and a couple of cloves of garlic, peeled. Place in the bottom of your smoker – it will allowthe drippings from the porchetta to season, which will be used in the salsa verde.
8. Put your porchetta in the smoker at 350 degrees farenheit, for 2 hours or until internal temperate reaches 150f.
9. While your porchetta is in the smoker, bring a pot of water to a boil and throw in your rapini. Cover and allow to blanch, about 2-3 minutes. Remove and put into an ice bath, then squeeze out excess water. Set aside in the fridge for later!

SALSA VERDE
1. Once your porchetta is cooked, pull it out of the smoker and allow to rest. Remove your drip
tray and take out the vegetables, allowing them to cool before you chop and peel them.
2. Take 1⁄2 cup of Castelvetrano olives and 1⁄2 cup of capers, minced, and add to a bowl. Combine 2 fresh jalapenos, diced with the seeds in, 5-6 sliced anchovies. Take your smoked garlic, onion,
jalapeno and chop it up, throw it in to the bowl.
3. Take fresh parsley, cilantro, basil and mint, tear them up roughly with your hands, about a
handful of each. Roughly chop and add to your mixture
4. Add the leftover fennel seeds from your mortar and pestle. Combine with olive oil, anchovy oil
and stir together with a spoon. Finish by squeezing your smoked citrus and stir through with the
juice of 2 fresh lemons
5. Take your blanched rapini and chop up into small bite sized pieces, and add to a separate bowl.
Add 2 tablespoons of pepperoncini oil, 1⁄2 cup of chopped pickled pepperoncini, then combine
with your hands.
6. Cut your fresh Italian roll in half, spread a little mayonnaise on the bottom and the top of the
bun, add a small handful of rapini, then your sliced porchetta. Top with salsa verde, and crumbled chicharron.