Porchetta

Ingredients

• 4 lb pork belly, skin on
• 2 lb boneless pork loin
• 8 cloves garlic
• 3 tbsp fennel seeds, toasted
• 3 tbsp fresh rosemary, minced
• 2 tsp red pepper flakes
• zest of 1 lemon
• 2 tbsp kosher salt, plus more for the skin
• 1 tbsp black pepper
• 2 tbsp olive oil
• butcher's twine

Before you cook

• Toast the fennel seeds in a dry pan for 2 minutes until fragrant, then crush them coarsely.
• Mince the garlic, rosemary and lemon zest together into a paste.
• Score the pork belly's flesh side in a shallow crosshatch.
• Pat both cuts of pork completely dry.

Steps

1. Mix the crushed fennel seeds, garlic-rosemary paste, red pepper flakes, 2 tbsp salt and the black pepper into a thick rub.
2. Lay the pork belly skin-side down and rub the seasoning paste over the flesh, working it into the scored cuts.
3. Lay the pork loin along one long edge of the belly.
4. Roll the belly tightly around the loin so the skin ends up on the outside.
5. Tie the roll with butcher's twine at 1-inch intervals.
6. Rub the outside of the skin with olive oil and a generous layer of salt.
7. Refrigerate the tied roast, uncovered, overnight to dry out the skin.
8. Let the roast sit at room temperature for 1 hour before cooking.
9. Preheat the oven to 475°F.
10. Roast for 40 minutes until the skin begins to blister.
11. Lower the oven to 325°F and roast for 2 1/2 hours more, until the center reaches 145°F.
12. Rest the porchetta for 20 minutes before slicing.
13. Cut away the twine and carve into thick rounds.