Porchetta-Style Crispy Pork Belly Ciabatta
with Lemon Pepper Wedges, Caper Salsa Verde & Rocket
- Wheat
- Gluten
- Soy
- Eggs
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
Crispy, crackling porchetta-style pork belly is stuffed into a toasted ciabatta roll alongside peppery rocket and a punchy chilli salsa verde to cut right through the richness. Paired with golden lemon pepper potatoes, this Italian street-food favourite brings serious crunch and big, bold flavour straight to your kitchen.
Ingredients
2
Potato
400 g
Slow-Cooked Pork Belly
1
Lemon
1 packet
Parsley
1 packet
Capers
1 sachet
Chilli Flakes
2
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond)
1 packet
Rocket Leaves
Not included in your delivery
1 drizzle
olive oil
2 tbs
Mayonnaise
(Contains: Eggs)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Boil the kettle.
• Cut potato into wedges.
• Place wedges on a lined oven tray. Drizzle with olive
oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, set your air fryer to 200°C.
• Place slow-cooked pork belly in a large heatproof
bowl and cover with boiling water.
• Using tongs, remove pork carefully and pat dry
using a paper towel (this step helps the crackling
get crispy!).
• Using a sharp knife, score the pork belly skin
in 1cm intervals, without cutting into the flesh. Rub
all over with a generous pinch of salt.
• Place pork into air fryer basket and cook until skin is
crackling (golden and crispy), 25-30 minutes.
TIP: No air fryer? Prep pork belly as above. Place pork
pieces, skin-side down, on a second lined oven tray.
Roast until lightly browned, 15-20 minutes. Flip pork
skin-side up. Heat grill to high. Grill pork until skin in
crackling (golden and crispy), 15-25 minutes.
• While the pork is cooking, zest lemon to get a
generous pinch, then slice into wedges.
• Finely chop parsley and capers.
• In a medium bowl, combine parsley, capers, a pinch
of chilli flakes (if using), a good squeeze of lemon
juice, a generous pinch of salt and sugar and the
olive oil (1 tbsp per person).
• When the wedges have 10 minutes remaining,
slice bake-at-home ciabatta in half lengthways.
• Place ciabatta directly on wire racks in oven and
bake until heated through, 5 minutes.
• Thinly slice pork.
• To the tray with wedges, add lemon zest and season
to taste with pepper, tossing to coat.
• Spread each ciabatta base with the mayonnaise.
Top with rocket leaves and crispy pork belly, then
drizzle with salsa verde.
• Serve with lemon pepper wedges and any remaining
lemon wedges. Enjoy!
