Roasting skin-on pork belly that's been wrapped around a pork loin gives you the best of both worlds: crackling mahogany crust and juicy meat seasoned with fennel, chili, and orange. Start at least 24 hours ahead. First, ask your butcher for a skin-on pork belly that's just long and wide enough to wrap around a trimmed, center-cut pork loin.

1. Porchetta
http://www.epicurious.com/recipes/food/views/Porchetta-367138

2. ingredients
 1 5–6-pound piece fresh pork belly,
skin on
 1 (trimmed) 2–3-pound 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
 3 garlic cloves, minced
 Kosher salt
 1/2 orange, seeded, thinly sliced

3. preparation
Put belly skin side
down; arrange loin in
center. Roll belly
around loin so the
short ends of the belly
meet. If any of the
belly or loin overhangs,
trim meat. Unroll; set
loin aside.

4. preparation
Toast fennel seeds and red
pepper flakes in a small
skillet over medium heat
until fragrant, about 1
minute. Tip spices into a
bowl; let cool. Finely grind
spices in a spice mill and
transfer to a small bowl,
along with the sage,
rosemary, and garlic; set
fennel mixture aside.

5. To assemble:
1. Set belly skin side
down. Using a
knife, score the
belly flesh in a
checkerboard
pattern 1/3" deep
so roast will cook
evenly.

6. To assemble:
2. Flip belly skin side up.
Using a paring knife,
poke dozens of 1/8"-
deep holes through
skin all over belly.
Don't be gentle! Keep
poking.

7. To assemble:
3. Using the jagged
edge of a meat
mallet, pound skin
all over for 3
minutes to
tenderize, which
will help make skin
crispy when
roasted.

8. To assemble:
4. Turn belly and
generously salt
both it and loin; rub
both with fennel
mixture. Arrange
loin down middle of
belly. Top with
orange slices.

9. To assemble:
5. Roll belly around
loin; tie crosswise
with kitchen twine
at 1/2" intervals.
Trim twine. Transfer
roast to a wire rack
set in a rimmed
baking sheet.

10. Refrigerate roast,
uncovered, for 1–2
days to allow skin to
air-dry; pat
occasionally with
paper towels.

11. Let porchetta sit at
room temperature
for 2 hours. Preheat
oven to 500°F.
Season porchetta
with salt. Roast on
rack in baking sheet,
turning once, for 40
minutes.

12. Reduce heat to 300°F
and continue roasting,
rotating the pan and
turning porchetta
occasionally. If skin is
not yet deep brown
and crisp, increase heat
to 500°F and roast for
10 minutes more.

13. Let rest for 30
minutes. Using a
serrated knife, slice
into 1/2" rounds.

15. NUTRITIONAL INFORMATION
• 15 servings, 1 serving contains:
• Calories (kcal) 856.9
• % Calories from Fat 86.3
• Fat (g) 82.2
• Saturated Fat (g) 30.1
• Cholesterol (mg) 135.2
• Carbohydrates (g) 1.6
• Dietary Fiber (g) 0.4
• Total Sugars (g) 0.8
• Net Carbs (g) 1.2
• Protein (g) 25.2
• Sodium (mg) 67.0

16. END
Thank you!