Porchetta Roast

Step 1

Preheat oven to 500f and move rack to lower third.  Dry off pork belly skin and trim the belly and loin to fit together for one complete roll.  Mince 8 cloves of garlic, zest 2 oranges and chop the parsley and rosemary.  Toast the fennel seeds and pignoli nuts in a pan on medium-low heat for 5-10 minutes being careful not to burn.  When toasted set aside.

Step 2

In a clean pan saute garlic in a 1/4 cup of olive oil on medium heat for 2-3 minutes.  Add the breadcrumbs, chili flakes, herbs, pignoli nuts, fennel seeds and the juice of 2 oranges.  Mix well to form a paste.  Set aside.

Step 3

Score dry pork belly in crisscross pattern on skin side.  On other side score 1/4" deep lines into the pork.  Season the non skin side with 2 tsp of kosher salt.  Next place stuffing mixture onto meat and evenly distribute it by pressing it into the meat.  Sprinkle all of the orange zest on top.

Step 4

Season pork loin with 1 tsp of kosher salt and place on one side of belly to start rolling.  Roll the porchetta tightly and tie off every 1" or so to make a uniform cylinder.

Step 5

Dry the porchetta one last time with paper towels, then season with 2 Tbsp of kosher salt.  Rub it into the skin all over.  Place the porchetta on a wire rack inside a roasting pan.  Inside the roasting pan pour 1 cup of water making sure that the liquid does not touch the roast.

Step 6

Roast the porchetta in the oven for 45 minutes on 500f turning once at halfway point.  After 45 minutes turn heat down to 300f and continue cooking until 145-150f internal temperature is reached.  Make sure to rotate the roast every 30 minutes to achieve even cooking.  For an 8 pound roast it should take 2.5-3 hours more.

Step 7

When finished remove from oven and let rest for 20-30 minutes before serving.  Remove twine, slice and enjoy!