Crispy Porchetta Sandwich with Cabbage Slaw
Shredded roast pork heaped onto crispy ciabatta with pickled cabbage slaw and a hit of hot sauce—no slow-roast required. Rotisserie pork belly or store-bought porchetta gets crisped in a skillet and piled high.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 oz store-bought porchetta or roasted pork belly, shredded
- 2 whole ciabatta roll
- 1.5 cups shredded cabbage
- 2 tbsp white vinegar
- 2 tbsp hot sauce
- 1 tbsp olive oil
Instructions
- 1
Toss shredded cabbage with vinegar and a pinch of salt. Let sit while you cook the pork.
- 2
Heat oil in a skillet over medium-high. Add shredded pork and cook without stirring for 3 minutes until the bottom crisps.
- 3
Stir the pork, breaking up clumps, and cook another 2 minutes until edges are golden and crispy.
- 4
Slice ciabatta rolls in half lengthwise. Spread hot sauce on the bottom half of each roll.
- 5
Pile crispy pork onto the sauced bottom half. Top with drained cabbage slaw, then close the sandwich.
- 6
Serve immediately while pork is still hot and crispy.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
