Roli Roti Gourmet Rotisserie Porchetta Sandwich

Roli Roti Gourmet Rotisserie Porchetta Sandwich


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This recipe is a bit of a challenge but the reward upon completion is a gourmet sandwich inspired by the acclaimed Roli Roti food cart.

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Time needed

1 hour preparation + 4.5 hour cooking

Serving Size / Yield

8 sandwiches


  • 1 tablespoon oil
  • 7 yellow onions
  • 5 tablespoons sea salt
  • ¾ cup balsamic vinegar
  • 8 ciabatta rolls
  • 4 cups arugula
  • 4 pound boneless pork belly
  • 1 teaspoon minced garlic
  • 1 teaspoon grated lemon zest
  • 1 teaspoon chopped rosemary
  • 1 teaspoon salt
  • 1 teaspoon pepper

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Begin by preparing the pork. Lay the meat on a cutting board and score the skin at 1 inch intervals with a sharp knife. Turn the pork 90 degrees and score the skin again. Sprinkle with salt so that it gets into the incisions. Combine the garlic, rosemary, salt, pepper, and lemon zest and rub the spices on the pork. Roll the pork belly as tight as possible and tie butcher twine in intervals a few inches apart around the roast.

Preheat the oven to 275 degrees and put the pork in a roasting pan and pour ½ cup water into the bottom of the pan. Roast the pork for 3 hours so that it reaches an internal temperature of 150 degrees F. Then raise the temperature to 475 degrees and roast for 35 minutes. Flip the pork over halfway through this time. Transfer the porchetta to a cutting board and let it cool for 20 minutes before slicing into ¼-inch-thick slices.

Next, place a saucepan over low heat and add the oil and onions. Cook for 1 hour until the onions caramelize. Cut each roll in half and top with 6 ounces of meat each. Add the onion marmalade and arugula to each sandwich.

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