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Super Bowl Recipe – Delicious Porchetta
Porchetta - Vince's Market The big Super Bowl game is this Sunday and Vince’s Market has everything you need to make hosting quick and painless. Whether you are a fan or not, the Super Bowl has a tendency to bring the whole family together to participate in the festivities.

From the food (like this delicious Porchetta recipe below) and drink to the halftime show and the actual football game, there’s something for everyone to enjoy. Did you know that Super Bowl Sunday is the second largest day for consumption of food and drink for Americans, behind Thanksgiving (Reuters)? What does your Super Bowl Sunday table look like? Homemade Chili, nachos, wings, pulled pork sandwiches, pumpernickel & spinach dip, the list goes on. Something different we are trying this year is porchetta sandwiches.  This awesome recipe listed below is one we have tried in our home kitchens and is a big winner! Easy to make, no need for custom cuts or orders – we carry all the ingredients listed on a regular basis. Ingredients: Salt Rub

  • 1/4 cup salt
  • 2 teaspoons whole rosemary toasted
  • 2 teaspoons toasted fennel seed crushed
  • 2 teaspoons chili flakes
  • 2 teaspoons black pepper
  • zest of 1 lemon

Herb Rub

  • 2 tablespoons roughly chopped flat leaf parsley
  • 2 tablespoons fresh rosemary

Salsa Verde 

  • 1 bunch parsley
  • 1 cup oil
  • 2 teaspoons toasted fennel seeds ground
  • 2 teaspoons toasted coriander ground
  • 2 teaspoons chili flakes
  • salt
  • 2 cloves garlic
  • zest of 1 lemon
  • lemon juice from 2 lemons


  • pork tenderloin, around 3 inches in diameter, 1-2 pounds
  • 12 inch slab of pork belly, skin lightly scored
  • oil
  • string

Directions: Porchetta Combine the ingredients for the salt rub in a small bowl. Lightly sprinkle the inside of the pork belly with the salt rub (you won’t need to use all of it). Sprinkle the herb rub and place the tenderloin in the centre of the belly. Tightly roll up the belly around the tenderloin and tie together with kitchen twine. Rub the skin generously with oil and a bit more of the salt rub. Place your porchetta in a dish, cover and place in the fridge for at least 12 hours. Heat the oven to 275F. Place the porchetta on a rack in a deep roasting pan. Lots of fat will be rendered out of the porchetta, so make sure your roasting pan is deep enough.  Roast on the centre rack of the oven for 4 hours. Use a meat thermometer to check that the internal temperature is 160F. Increase the heat to 450F and continue to roast for 35 minutes, keeping an eye on the skin. You want the crackling golden brown and crispy, not burnt. Remove from the oven, let rest for 15-20 minutes, slice and enjoy! Salsa Verde Puree the salsa verde ingredients until smooth. Delicious Porchetta Sandwiches

  • 2 ciabatta rolls
  • 2 cups porchetta, still warm, thinly sliced and chopped
  • bit of crackling, roughly chopped
  • dijon mustard
  • Drizzle of salsa verde

Enjoy the weekend! Giancarlo

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