Don't mistake it for a cured meat: when we talk about porchetta, we're referring to one of the most well-known and appreciated roast pork dishes in Italian cuisine. Popular throughout the peninsula, particularly in the central regions, but also found in Veneto and Sicily, this specialty has centuries (if not millennia) of history behind it, having been enjoyed since the ancient Romans. Places like Ariccia in Lazio have made it a true local delicacy. Tender, flavorful, and aromatic: cut into thick slices, porchetta can be enjoyed as a main course or as a filling for generous sandwiches. Let's see how to best showcase it.
Side Dishes to Pair With Porchetta
To balance the richness and roundness of porchetta, vegetables are the ideal accompaniment : they can refresh and cleanse the palate and add a pleasant interplay of textures and colors, since the appetite also comes from "looking." Starting with raw vegetables, the simplest option is a vitamin-packed mixed salad, composed of lettuce, tomatoes, and perhaps grated carrots, dressed with extra virgin olive oil and a pinch of salt, or with a citronette, which adds acidity. Another easy but more delicious idea is fennel salad, which recalls the aroma of roast meat in some variations, where it is flavored with fennel: enrich it with oranges and black olives, which introduce citrus and savory notes.
Let's move on to cooked vegetables: grilled ones are a surefire hit. Peppers, zucchini, eggplant, radicchio, and tomatoes, lightly seasoned with extra virgin olive oil, salt, and a drizzle of balsamic vinegar, are a hit. Then there are baked vegetables, such as delicious baked potatoes with garlic and rosemary, tender on the inside and crunchy thanks to the crusty exterior, or turnips, less common, low-calorie and sweet, cut into wedges and grilled.
Of course, sautéed vegetables are a must: depending on the season, stewed turnip greens and sautéed chicory are a must , and to avoid waste, opt for a tasty sautéed fava bean peels, characterized by a light herbaceous flavor. If cutting fat is key, then show off some irresistible sweet and sour onions or a vibrant giardiniera. And legumes? They're a hearty alternative: if you want to try them, go traditional with fagioli all'uccelletto, which will be very satisfying.
8 Tasty Combinations for Porchetta Sandwiches
When you think of this specialty, however, the first association that comes to mind is bread. The porchetta sandwich is a true street food icon: it's enjoyed at festivals in the Castelli Romani, as a cicchetto in Venetian taverns, and appears among street vendors' variations on the "salamella sandwich" theme. How to make it homemade? Equip yourself with a ciabatta, a rosetta, a homemade loaf of bread to slice, or even a soft focaccia to fill, and take inspiration from the following combinations—some popular, others with a creative twist.
1. Porchetta and Caramelized Onions
The combination of the saltiness of porchetta and the sweetness of caramelized onions is a timeless classic. Slow-cooked red onions with brown sugar, balsamic vinegar, and butter become almost creamy, making every bite succulent.
2. Porchetta and Salsa Verde
Let's stick with a tried-and-true combination: salsa verde is perfect for adding a fresh, fragrant touch to porchetta (but also to lampredotto and boiled meat). You can make it in its basic version, with just parsley, extra virgin olive oil, capers, salt, and garlic, or by adding an anchovy in oil for added flavor and a light touch. Alternatively, you can go all-inclusive with stale bread soaked in vinegar and an egg, just like in Piedmontese bagnèt verd.
3. Porchetta, Chicory and Pecorino Romano
Lazio takes center stage in this variation: sauté the chicory in a pan, adding chili pepper. Combine the porchetta with thinly sliced medium-aged pecorino romano for a rustic, characterful sandwich.
4. Porchetta and Roast Potatoes
A sandwich reminiscent of the traditional pairing of porchetta and baked potatoes. In this case, instead of cutting the tuber into wedges, cut it into rounds about 3 mm thick, leaving the skin on. For added flavor, make a quick dressing by mixing extra virgin olive oil, chopped rosemary, salt, and pepper in a small bowl.
5. Porchetta, Radicchio and Asiago
A tribute to the Veneto region, inspired by porchetta trevigiana: compared to the porchetta from Ariccia, one of the main differences is that it's not made from the whole pig, but from the leg, resulting in less fat. Fill the sandwich with grilled red radicchio from Treviso and top with slices of Asiago cheese.
6. Porchetta, Grilled Vegetables and Aioli Sauce
Grilled peppers, zucchini, and eggplant are versatile dishes that lend themselves to both side dishes and fillings. To make them unique and unusual, opt for a different sauce, like aioli: originally from Provence, thanks to the presence of fresh garlic, it has a more intense flavor than mayonnaise, but is equally delicate because it doesn't overpower the flavor of the meat.
7. Porchetta, Mustard Seeds and Rocket
A bold pairing, perfect for those who love bold, spicy flavors. Whole grain mustard, with its rough texture and pungent flavor, enhances the savory and tenderness of the porchetta. Arugula, with its bitter aftertaste and freshness, balances this easy-to-make sandwich with a guaranteed wow factor.
8. Porchetta, Barbecue Sauce, Scamorza Cheese and Lettuce
We conclude with a truly delicious variation. An idea worth trying with a hamburger bun, to evoke the world of BBQ: the barbecue sauce, in addition to its sweet and sour flavor, provides a characteristic smoky sensation, amplified by the stringy scamorza cheese. The lettuce adds freshness.
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