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.
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.
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.
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, chile, 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.
If thermometer inserted into center of meat registers 145°F, 1 1/2–2 hours more