Porchetta

Name: Porchetta
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

9 ingredients

1 steps

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

Directions

1

["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.", "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.", "Assemble porchetta according to steps 1-5.", "Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.", "Let porchetta sit at room temperature for 2 hours. Preheat oven to 500\u00b0F. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300\u00b0F and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145\u00b0F, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500\u00b0F and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2\" rounds.""