Porchetta Sandwich

Lay the pork belly flat, skin-side down. Score the skin deeply in a diamond pattern, about 1/4 inch deep, making sure not to cut into the fat or meat.

Flip the pork belly over. Score the meat side deeply in a crosshatch pattern, about 1-2 inches apart and 1 inch deep. This helps the fat render and the skin crisp up.

Generously season the meat side with freshly grated nutmeg, orange zest, chopped fennel fronds, chopped rosemary, toasted pine nuts, kosher salt, black pepper, and chili flakes. Press the seasonings into the crevices.

Roll the pork belly tightly into a log, starting from the scored meat side. Ensure there are no gaps. Tie the porchetta securely with butcher's twine at 2-3 inch intervals.

Using a sharp knife or scoring tool, score the skin of the rolled porchetta all over, making sure the scores go deep enough to allow fat to render but not into the meat.

Place the porchetta on a wire rack set inside a baking sheet. Refrigerate uncovered overnight to dry out the skin for maximum crispiness.

Preheat your oven to 250°F (120°C).

Insert a meat thermometer into the thickest part of the porchetta.

Roast the porchetta low and slow for 4-8 hours, or until the internal temperature reaches 160°F (71°C).

Increase the oven temperature to 500°F (260°C) and blast the porchetta for about 20 minutes, or until the skin is crackling and golden brown. Watch carefully to prevent burning.

Remove the porchetta from the oven and let it rest for at least 30 minutes before slicing.

In a food processor, combine chopped parsley, lemon juice, lemon zest, capers, white wine vinegar, and anchovy fillets.

Slowly drizzle in olive oil while processing until the mixture is well combined but still has some texture.

Taste and adjust seasoning with salt and pepper as needed. Pulse a few more times if desired for a finer consistency.

Slice the focaccia bread horizontally to create a base and a top.

Generously stack slices of the rested porchetta onto the bottom half of the focaccia.

Spread a layer of salsa verde over the porchetta, then top with a handful of arugula.

Place the top half of the focaccia onto the sandwich. Secure with toothpicks and slice into halves or quarters.