This document provides a detailed recipe for preparing porchetta, which involves rolling a pork belly around a pork loin and seasoning it with various herbs and spices. The preparation steps include scoring the skin, seasoning, and roasting the meat at specified temperatures. Nutritional information is also included, highlighting that one serving contains approximately 857 calories, with a high fat content.

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!