Porchetta Sandwich

Sandwich:

1. Using a sharp chef’s knife, score diamond shapes into the skin of the pork belly, then, season generously with salt and pepper on both sides
2. In a skillet over medium-high heat, toast coriander and fennel for a couple of minutes until fragrant
3. Transfer to a mortar and pestle or using a spice mill, grind until fine, then in a small bowl, combine with garlic, thyme, oregano, rosemary and lemon zest
4. Coat the meat side of the pork belly and the top side of the pork roast with the rub mixture, then, roll up the roast to contain the marinade and wrap the outside with the pork belly
5. Secure with twine and place on a wire rack set into a shallow baking sheet/pan and refrigerate overnight uncovered to allow the rind to dry out
6. Preheat oven to 250°F (120° C)
7. Bake on the wire rack set on a baking sheet for 10-11 hours until internal temperature reaches 195°F (90°C)
8. Increase oven to 400F (205°C) or maximum temperature and cook for 5-10 minutes until the crackling begins to bubble up, but, not burn. Tent loosely with aluminum if browning too quickly
9. Allow to rest for 10-15 minutes before slicing/serving

Truffle Sauce:

1. Heat the cream, over medium heat for about 5 minutes, then, stir in Butter, Black Truffle Oil and Grated Parmesan. Season with Salt and Pepper, to taste

Rapini:

1. Heat a pot of water over high heat, until boiling.
2. Add in Rapini and parboil/cook for 30 seconds. Drain. Heat up Olive Oil in a pan over medium-high heat, add in Garlic and Red Pepper Flakes and cook for about 30 seconds until fragrant, then, add in Rapini and sauté until tender for about 5-7 minutes
3. Evenly divide and spread Mustard on the bottom halves of hamburger buns then layer with Porchetta slices, Rapini topped with Truffle Sauce and hot sauce, if desired