Porchetta can be made with either pork belly or a shoulder of pork. Both benefit from a slow cooking process that results in tender meat and crispy crackling.
Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it. Elsewhere, it is considered a celebratory dish.
Bruno noticed how uncommon porchetta is on menus across Cork City, unless as part of a large dish. Always eager to offer something unique and different, Bruno set himself the challenge and thus Porchetta Thursday’s began.
Having seasoned and infused the piece of pork belly, Bruno slow roasts it for over 6 hours. It’s this slow cooking process that ensures a delicious crackling exterior contrasted with a beautifully tender interior.
Bruno’s serves his porchetta in a fresh ciabatta purchased locally from our friends in El Door Bakery and garnished with crisp lettuce leaves and homemade ketchup. These Porchetta Sandwiches are available at The Shelbourne each and every Thursday evening from 6pm.