PORCHETTA, EGG AND CHEESE

Porchetta, Egg and Cheese image

Provided by Food Network

Time P2DT5h5m

Yield 12 servings

Number Of Ingredients 9

1 cup salt
1 cup sugar
One 8- to 10-pound side pork belly
2 cups cooked spinach
3/4 tablespoon chopped garlic
1 bunch fresh thyme
12 slices American cheese
12 kaiser rolls
Mayonnaise, chopped cherry peppers, thinly sliced white onion and ketchup

Steps:

For the brine: Stir the salt and sugar into 8 gallons of cool water in a large container. Add the pork belly and let brine, refrigerated, for 48 hours.
For the porchetta: Preheat the oven to 275 degrees F. Remove the pork belly from the brine.
Stuff the pork belly with the spinach, garlic and thyme. Twine into a "roulade" or roll.
Roast the pork belly in a roasting pan to an internal temperature of 156 degrees F, 4 hours to 4 hours 30 minutes.
Slice the pork belly and place on a flattop or other griddle. Melt the American cheese on top.
Toast the kaiser rolls, then spread with the mayonnaise.
Place the porchetta in the sandwiches and finish with the cherry peppers, onion and ketchup.