Recipe: Herby Pistachio Porchetta Sandwich


This sandwich was inspired by a traditional Italian lunch that James feasted on in Florence. It's loaded to the brim with succulent pork that in turn is stuffed with fennel chilli and lemon. The shoulder of pork used will give you plenty of sandwiches so save this recipe for the next time you get the family over for a casual lunch.


For The Pork

  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1/2 bunch parsley
  • 100 g fresh spinach
  • 1 tbsp fennel seeds
  • 1 tsp chilli seeds
  • 25 g pine nuts
  • 25 g pistachio nuts
  • 1 egg
  • 1 tbsp lemon zest
  • 100 g ciabatta bread
  • 2 cloves garlic
  • 1 1.5-2.0kg pork shoulder joint
  • 3 onions
  • 3 carrots
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 2 tsp black pepper

For The Sandwich

  • 150 g mayonnaise
  • 1 tbsp dijon mustard
  • 1 lemon
  • 1/2 bunch parsley
  • 1 fresh green chilli
  • 4 small ciabatta loaves
  • 4 handfuls lambs lettuce
Make the Filling

Step 1

Make The Filling

For the filling, place the leaves of the herbs and the spinach into a small food processor. Add the fennel seeds, chilli flakes, pine nuts, egg, lemon zest and ripped up bread. Peel the garlic and add the cloves. Blitz to a rough paste.

Open the Pork

Step 2

Open The Pork

Trim the skin off the pork in one piece (save it for later), leaving some fat on the joint. Open up the pork shoulder to lay it out flat. Butterfly it so that it’s an even thickness all over (you can ask your butcher to do this too!).

Fill and Marinate

Step 3

Fill And Marinate

Rub the filling all over the pork then wrap it up tightly. Score the skin with a very sharp knife and lay it over the top of the pork. Tie the joint with loops of string at regular intervals along the length. Leave the pork in the fridge for a few hours for the flavours to develop and the skin to dry out. Remove it an hour before cooking.

Roast the Pork

Step 4

Roast The Pork

Preheat the oven to 240ºC. Quarter the onions and slice the carrots into chunky pieces. Throw them into a roasting tray and place the pork on top. Rub the pork with olive oil, salt and pepper. Put the tray in the oven and turn it down to 180ºC. Cook for 2-1/2 hours, until cooked through and the skin is golden and crisp.

Make the Sauce

Step 5

Make The Sauce

Add the mayo and mustard to a mini food processor with the zest and half the juice from the lemon. Add the parsley then deseed the chilli and add that too. Blitz to a smooth green sauce.

Toast the Ciabatta

Step 6

Toast The Ciabatta

Put a dry frying pan over a medium-high heat and slice open the ciabatta to toast in the pan for a few minutes until beginning to blacken and crisp up.


Step 7


Generously spread the green mayo over the bread rolls. Thinly slice the porchetta but make sure you load up the sandwiches with plenty of meat! Add a handful of lambs lettuce over the top. Add more green mayo over the meat and serve up. Amazing! Serves 4 with lots of meat left over for more sandwiches.

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