When we made Michael White's Asian-style porchetta earlier this week, we had a little bit left over, despite the vultures in the TT office (sorry, coworkers).
The porchetta's already got tons of flavor: Rubbed with a cilantro-garlic herb paste, sprinkled with five-spice and then thrown on the grill, it's juicy, spicy pork heaven wrapped in crisp, crunchy belly.
So for our sandwich of the week, we took slices of leftover porchetta and simply added butter lettuce and mango dressed in lime juice and sambal chili paste, the brightness of which cuts through the fattiness of the meat.
It's like no Italian porchetta sandwich you've had.
Asian-Style Porchetta with Spicy Mango
Recipe from the Tasting Table Test kitchen
Yield: 2 sandwiches
Prep Time: 15 minutes
Cook Time: N/A
Total Time: 15 minutes
Juice of half a lime
1 teaspoon sambal
½ mango, peeled and cut into thin strips
Salt, to taste
1 pound porchetta, thinly sliced
2 4x6-inch pieces ciabatta, split and toasted
1. In a small mixing bowl, combine the lime juice, mango and sambal and toss. Season with salt and set aside.
2. To assemble the sandwich, divide and arrange the porchetta meat between the two bottom halves of the ciabatta. Top with butter lettuce, mango and the remaining bread and serve.
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