LARDO's Porchetta Sandwich

By CheeseDiva

Ingredients

• FOR THE PORK:
• 1/2 cup lightly packed rosemary leaves
• 1/2 cup lightly packed sage leaves
• 1/3 cup olive oil
• 3 tbsp. fennel seeds, lightly crushed
• 2 1/2 tbsp. coarsely ground black pepper
• 1 tbsp. crushed red chile flakes
• 14 cloves garlic, thinly sliced
• 1 (6–7-lb.) skin-on pork shoulder, butterflied
• Kosher salt, to taste
• 8 ciabatta buns, split
• FOR THE GREMOLATA AND AÏ OLI:
• 1 1/3 cups olive oil
• 1 cup lightly packed parsley leaves
• 1/2 cup hazelnuts, toasted
• 5 tbsp. salt-packed capers, rinsed and drained
• 1 tbsp. hazelnut oil
• 1 small shallot, thinly sliced
• Zest and juice of 2 lemons
• Kosher salt and freshly ground black pepper, to taste
• 2 egg yolks

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

1. Make the pork: Heat oven to 325°. Combine rosemary, sage, ¼ cup oil, fennel seeds, pepper, chile flakes, and garlic in a food processor, and process until a smooth paste forms. Unfold pork shoulder, skin-side down, on a cutting board, season with salt, and spread evenly with herb paste; roll up shoulder, tie with kitchen twine at 1″ intervals along length of shoulder, and rub with remaining oil. Transfer to a 9″ x 13″ baking dish, season with salt, and cover with foil; bake until an instant-read thermometer inserted into the pork reads 150°, about 1 hour and 45 minutes. Uncover and heat broiler to high; broil pork until skin is browned and crisp and internal temperature reads 165°, about 15 minutes more. Let rest for at least 30 minutes.

2. Meanwhile, make the gremolata: Combine ⅓ cup olive oil, parsley, hazelnuts, 1 tbsp. capers, hazelnut oil, shallot, and zest and juice of 1 lemon in a food processor, and process until a combined; transfer to a bowl and set aside.

3. For the aïoli, whisk remaining capers, 2 tbsp. lemon juice (reserve remaining juice and zest for another use), egg yolks, and 1 tbsp. water in a medium bowl until smooth. While whisking constantly, slowly drizzle in remaining oil until sauce is smooth. Season with salt and pepper, and refrigerate until ready to use.