Porchetta-Style Pork Loin

Zesty Porchetta Sliders with Spicy Banana Pepper and Fresh Arugula

Are you craving something that combines the richness of pork with a zesty kick and fresh greens? Look no further than these Zesty Porchetta Sliders! Perfect for family gatherings or a cozy night in, these sliders bring together layers of flavor and textures that will leave your taste buds dancing. The magic lies in the juicy pork loin wrapped snugly in savory pork belly, seasoned generously with a fragrant mixture of spices and herbs that are sure to elevate the humble slider to gourmet status.

To get the most out of this recipe, start by selecting fresh, top-quality pork belly and loin, as these are the foundation of your dish. The fennel seeds and ground coriander lend an aromatic depth to the porchetta, while the fresh rosemary and garlic add a burst of herbaceousness. Each ingredient plays a crucial role, from the olive oil that moistens to the kosher salt, bringing out the flavors. A preheat of your oven to 325°F and preparing your baking sheets with nonstick foil is essential for a seamless cooking experience. Don your apron and let's delve into the art of crafting these irresistible sliders!

Achieving the right texture is all about evenly pounding the pork belly to ¼-inch thickness. This ensures even cooking and perfect flavor absorption. A meat mallet will be your best friend here, so don't be shy about giving it a good whack or two. As for cooking tools, a food processor is invaluable for blending your spices into a smooth paste, ensuring every inch of your pork loin is coated to perfection.

Ingredients

• Nonstick aluminum foil
• Plastic wrap
• 10 slices fresh pork belly
• 2 teaspoons fennel seeds (bring aromatic depth)
• 2 teaspoons ground coriander (adds earthiness)
• 1 teaspoon red pepper flakes (a spicy kick)
• 2 tablespoons fresh rosemary (herbaceous flavor)
• 8 cloves garlic (rich and pungent)
• 2 teaspoons cracked black pepper (for spice)
• 3 tablespoons extra-virgin olive oil (for moisture)
• 1 tablespoon kosher salt (enhances flavors)
• 1 boneless pork loin roast (3–4 lb)
• 24 dinner rolls
• 1 (12 oz) jar sliced banana peppers (adds zesty tang)
• 1 bag fresh arugula (or spinach) 4–5 oz (for freshness)

Step-by-Step Instructions

1. Start by preheating your oven to 325°F and line a baking sheet with nonstick aluminum foil.
2. Next, place 2 overlapping sheets of plastic wrap horizontally on your work surface. Lay the pork belly slices on the wrap, overlapping them horizontally. Cover with another layer of plastic wrap and pound to ¼-inch thickness using a meat mallet.
3. In a food processor, combine fennel seeds, ground coriander, red pepper flakes, rosemary, garlic, cracked black pepper, olive oil, and kosher salt. Blend until you achieve a smooth paste.
4. Generously rub the paste all over the pork loin, making sure it's evenly coated. Place the pork loin horizontally in the center of your pounded pork belly slices.
5. Now, using the plastic wrap to assist, roll the pork belly slices over the pork loin to completely encase it. Remove and discard the plastic wrap.
6. Transfer the wrapped pork roast to the prepared baking sheet, seam-side down, ensuring all edges of the pork belly are tucked in.
7. Position the baking sheet on the bottom rack of the preheated oven. Bake for about 1 hour or until the internal temperature reaches 135°F.
8. Switch your oven setting to broil and continue to broil for 15–18 minutes until the pork belly slices are beautifully browned and the pork reaches an internal temperature of 145°F.
9. Remove the roast from the oven and allow it to rest for 15–20 minutes, during which its temperature will rise slightly.
10. In the meantime, slice your dinner rolls and lightly toast them.
11. Once rested, thinly slice the porchetta and serve it in the toasted rolls, topped with fresh arugula and banana pepper slices for a spicy, fresh kick.

Tips for Troubleshooting

• Too thick? Add a bit more olive oil to the spice paste and spread it more evenly over the pork belly.
• Too spicy? Soften the heat by using fewer red pepper flakes, or add a drizzle of honey to the spice mix.
• Difficult to unmold? Ensure to grease your pan before placing the pork or use parchment paper to help release the cooked porchetta easily.
• Pork undercooked? Pop it back in the oven for an additional 10-15 minutes and check with a meat thermometer.
• Pork overcooked? Try adding a drizzle of olive oil or broth to moisten before broiling.

Ideas for Pairing with the Recipe

These rich and flavorful sliders pair beautifully with contrasting dishes that can enhance their natural goodness. Here are some recommendations:

• Side Dishes: A simple citrus salad with oranges and grapefruit or lightly steamed green beans with a splash of lemon juice can provide a refreshing balance.
• Drinks: Pair with a crisp, dry white wine like a Sauvignon Blanc, or a zesty mocktail with soda water, a squeeze of lime, and mint.
• Desserts: A light panna cotta or fruit sorbet would be perfect for a sweet ending without overwhelming the palate.

How to Store Properly

• For refrigeration: Keep any leftover porchetta in an airtight container to retain moisture and freshness for up to 3 days.
• For freezing: You can freeze the cooked porchetta slices by laying them out flat in a single layer and wrapping tightly in plastic wrap and foil. Freeze for up to 2 months and thaw in the fridge before reheating.
• Reheating: Gently warm the porchetta in a 300°F oven to avoid drying out, and consider adding a touch of olive oil to moisten if necessary.

Consider making a bit extra to freeze; it’s a lifesaver for quick lunches or impromptu gatherings.

FAQs

• Can I use a different cut of pork? Yes, pork shoulder can also work well for a different texture and slightly richer flavor.
• How do I make this dish less spicy? Reduce or omit the red pepper flakes to lessen the heat without losing the intricate spice balance.
• Are there alternative greens to arugula? Spinach or baby kale can be great substitutes if arugula isn’t available or to suit different tastes.
• What can I do if I don't have a meat mallet? A rolling pin or a heavy skillet will work just fine to flatten the pork belly slices evenly.