You will need:
- 6 pounds fresh pork belly, skin on
- 3 pounds boneless, center-cut pork loin
- 3 tablespoons fennel seeds
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons minced fresh sage
- 1 tablespoon minced fresh rosemary
- 4 garlic cloves, minced
- Kosher salt
- 1/2 orange, seeded, rind-on, thinly sliced
Let's do this!
- Place the belly skin-side down, and arrange the loin in the center.
- Roll the belly around the loin so the ends of the belly meet.
- If any of the belly or the loin overlaps, trim the meat with a sharp knife. Unroll and set aside.
- In a small pan over medium heat, toast the fennel seeds and red pepper flakes until fragrant, about 1 minute.
- Let the spices cool, and then finely grind them in a spice mill or clean coffee grinder until very fine.
- Transfer the spices to a small bowl, and toss with the sage, rosemary, and garlic.
- Set spice mixture aside.
- Arrange the belly skin side down on a counter or large cutting board. Using a knife, score the belly flesh in a checkerboard pattern about 1/3 of an inch deep, to help the roast cook evenly.
- Flip the belly over and poke dozens of 1/8 inch deep holes through the skin, all over the belly.
- Using a spiked meat mallet, pound the skin side of the belly all over for at least three minutes.
- This will tenderize the skin and help it to puff up and get crispy when roasted.
- Turn the belly, them salt both the loin and belly generously with kosher salt.
- Rub the flesh side of belly and entire loin with the fennel mixture. Arrange the loin down the middle of the belly and top with orange slices.
- Wrap the belly around the loin and tie crosswise tightly at 1/2 to 1 inch intervals with kitchen twine.
- Trim the twine and transfer the roast to a wire rack set on a baking dish. Refrigerate uncovered for at least 24 hours to allow the skin to air-dry.
- When ready to cook, let the porchetta sit at room temperature for two hours.
- Preheat the oven to 500 degrees, and season the porchetta with salt.
- Roast on a rack on a baking sheet for 40 minutes, turning once.
- Reduce the heat to 300 degrees and continue roasting, rotating the pan and turning the roast about every 20 minutes, until a thermometer inserted into the center of the roast reads 140 degrees.
- If the skin is not yet a deep mahogany color, crank the heat back up to 500 degrees and roast for ten minutes more.
- Let rest for 30 minutes, before slicing into 1/2 inch round slices with a serrated knife.
- Serve slices or in sandwich form.
I know that this dish takes a while to make, but the end result is well worth all of the hard work that I put you through. I feel no guilt eating this dish and neither should you if you like working out. After eating this meal, I will be at the gym an extra 4 hours this week... True story. Anyway, thank you for joining me once again and I will catch you all tomorrow for more delicious recipes! Happy blogging to all! <3