Ingredients
8lbsskin on pork belly
1cupkosher salt,(plus 2 tsp), kosher salt, divided
½cupsugar
2tbsfennel seeds
½cupfresh rosemary
4lemons,zested
⅓cupfresh thyme
8clovesgarlic
1tspcoarsely ground black pepper
2½lbspork loin,boneless, not tenderloin, trimmed of excess fat
nonstick cooking spray,for greasing
Preparation
Set the pork belly on a rimmed baking sheet. Season all over with ½ cup of salt and the sugar. Wrap tightly in plastic wrap and refrigerate for 24 hours.
When ready to cook the pork, preheat the oven to 250 degrees F.
Unwrap the pork belly and rinse off all the salt and sugar with cold water. Pat dry with paper towels, then place skin-side down on a baking sheet or large cutting board.
Add the fennel seeds to a food processor and pulse until finely ground. Transfer to a small bowl and wipe out the processor.
To the clean food processor, add the rosemary, lemon zest, thyme, garlic, 2 teaspoons of salt, and the pepper, and pulse until finely chopped and well combined.
Spread the garlic-herb paste evenly over the meat side of the pork belly.
Place the pork loin parallel along a short side of the pork belly. Roll up the belly to encase the loin and position the roll seam-side down.
Set a wire rack over a baking sheet and grease with nonstick spray. Arrange 8 30-inch long pieces of kitchen twine over the wire rack, spacing 1½ inches apart. Place the pork roll, seam-side down, across the center of the twine pieces.
Starting with the centermost piece, tie the twine as tightly as possible around the pork roll, using 2 double knots. Work from the center toward either end to tie the rest of the twine. Cut off the excess twine.
Add the other ½ cup of salt to the bowl with the ground fennel seeds and stir to combine. Sprinkle over the pork roll and rub into the skin.
Roast the porchetta for about 3 hours, until an instant-read thermometer inserted into the center reaches 145 degrees F. Remove from the oven.
Increase the oven temperature to 450 degrees F. Transfer the pork roll, still on the wire rack, to a cutting board. Pour any pan juices into a small bowl and skim off any fat.
Set the porchetta on the wire rack over the baking sheet, then return to the oven and roast for about 30 minutes more, until the skin is bubbling, crisp, and golden.
Transfer the porchetta to a cutting board and let rest for 20 minutes. Removed the twine and carve into ½-inch thick slices. Serve hot, with pan juices spooned over.
Enjoy!
