When local, hipster sandwich joint Meat and Bread introduced Vancouver to the Porchetta sandwich (pronounced por/KEHT/tah - not Porch-etta!) it irrevocably changed the sandwich scene. There are two other rotating feature sandwiches offered in addition to their signature Porchetta which will appeal to your vegetarian and friends who seek choice. Pork lovers like me, will enjoy watching the mouthwatering preparation of their sandwich.

There are two locations, one on the edge of Gastown x Hastings Crossing, and one in the Central Business District on Pender - about a tantalizing half block away from my office. This recipe looks intimidating but inspired by the fact that it is in fact, simple italian street food, I had to give it a try.

A juicy roast stuffed with savoury herbs and wrapped in crispy skin, then served on buttery rolls beckons your name. You *can* do it.... and at home there's no one to judge you when you go up for thirds, fourths, or sevenths. It`s easier than you think.

A recipe adapted from iamafoodblog / marthastewart.com

The Meat//

First off... you can source and assemble the meat yourself but I found it easiest to buy it prepared in advance by a butcher. I purchased my porchetta roast with the loin and belly rolled together and tied with twine at Tenderland Meats on Granville Island. Assembled it was 6 inches in diameter, 10 inches long, about 12 lbs, heritage and organic, about $60 and made 18 overstuffed sandwiches (Meat and Bread has their 'perfect proportions' but I like it crazy full so I can really taste all the juicy pork). The pork belly was around 2 inches thick.

Seafair Meats in Richmond will also prepare the meat with advance notice. Their meat is incredibly fresh and their butchers are nice and cute ;)

Salt Rub//

3 tbsp kosher salt
1/2 cup fresh rosemary, chopped
1/4 cup fresh sage, chopped
3 tbsp fennel seeds
1 tbsp dried chili flakes
1/2 cup flat-leaf parsley
2 tbsp fresh ground black pepper
zest from 2 lemons

Salsa Verde//

The rest of the bunch of the flat-leaf parsley - around 1 cup. chopped fine
2 tbsp fresh chives, minced
1/2 cup oregano, finely chopped
1 shallot, finely chopped
5 cloves of garlic, minced
1 tsp of kosher salt
1 cup olive oil
3 tbsp fennel seeds
2 tbsp coriander seed
1 tbsp dried chili flakes
3 tbsp white wine vinegar
zest from lemon
juice from all the lemons (3)

Instructions:

In a cast iron fry pan over medium heat, combine fresh rosemary, sage, and fennel and stir until the herbs are dry, a little crispy, and the fennel seeds are a little golden brown.

Remove from heat and mix the toasted herb mix with the remainder of the salt rub in a bowl. Set aside.

Untie your meat and rub half of your prepared salt rub onto the butterflied meat.
Roll it back up and tie securely with twine. This is best as a two person job.
If it hasn't been done, score the skin in diagonal hatches to make a pineapple-like pattern.
Transfer the roast, skin side up.
Massage the remainder of the salt rub onto the skin of the roast.
At this point it is recommended that you let the roast sit in the fridge for 12 hours-3 days but we did it for only 2 hours and it was fine because the butcher already air dried the skin for us. This is key for a good crackle.

Preheat the oven to 500F with the rack set in the lower part of the oven.
When the skin begins to crackle, about 2o minutes.
Reduce the heat to 325 and continue roasting until a meat thermometer reads 135 degrees - about 2 1/2 hours.
It should be a gorgeous golden colour by this time. If you find it is getting too dark cover with tin foil.
Let stand for 30 mins before slicing so that the meat will retain the juices.

Make the Salsa Verde while the meat is cooking or resting.
Toast the dried herbs in the cast iron pan again, over medium heat, until the fennel seeds are golden brown.
Add all the other ingredients together in a bowl and mix to combine.
Set aside at room temperature.

Shave then chop the meat, then with great flair, toss with the Salsa Verde to nicely coat with the herby vinaigrette.

Serve over a split Ciabatta roll (Terra Breads has some and they are chewy and buttery) buttered with a generous dollop of your favourite mustard. Top with chopped up crackling and more of the Salsa Verde.