Though I’m a big fan of the porchetta sandwich at Porchetta & Co., my tendency is to get tempted by the various fried chicken sandwich specials. It’s been ages since I’ve had the good old plain porchetta sandwich.
I was afraid it might have gone downhill. It’s an outstanding sandwich, but many successful restaurants have a hard time maintaining consistency over the years, and eventually become a victim of their own success. This is especially true once expansion becomes a factor.
Well, I’m happy to say that this doesn’t seem to be an issue here. The porchetta sandwich: still outstanding.
I didn’t see any crackling when I opened it up, which concerned me. But I guess it was all hiding under the meat, because there was a pretty good amount. (I could have used more, but then it’s basically impossible to get enough crackling. I could have an all-crackling sandwich, and I’d still be like “that was pretty good, but it needed more crackling.”)
I also thought the sandwich looked a little lean on first inspection, but again, it was all hiding in there; the meat was super tender, with a perfect amount of tasty fat interspersed throughout.
It’s a seriously, seriously great sandwich. The crispy, fluffy bun is as perfect as ever, and the pork itself is still top-notch. The spicing is subtle compared to some porchetta, but there’s more than enough for it to pack some serious flavour. That’s not to mention that the milder seasoning allows the natural flavour of the pork to really shine through.
You can get all kinds of toppings, if you want — in fact, the “House Special” is topped with parmesan, truffle sauce, mustard, and hot sauce. And certainly, it’s not un-tasty. But all that stuff is superfluous, and worse, it just gets in the way of the amazing pork. The porchetta is so tender, porky, and herby; obscuring it with additional sauces and flavours just seems like a shame.