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Ingredients:

• 1 boneless pork belly (about 4-5 lbs), skin on
• 1 boneless pork loin (about 2-3 lbs)
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 1 tablespoon fennel seeds, crushed
• 1 teaspoon crushed red pepper flakes
• Salt and black pepper, to taste
• 3 tablespoons olive oil
• Kitchen twine

Instructions:

Lay the pork belly skin-side down on a clean surface.

Season generously with salt and pepper.

Place the pork loin in the center of the pork belly.

In a bowl, combine the minced garlic, chopped rosemary, chopped sage, crushed fennel seeds, and red pepper flakes.

Add olive oil to the herb mixture and mix well to form a paste.

Rub the herb mixture all over the pork loin.

Roll the pork belly around the loin to form a cylindrical shape.

Tie the porchetta securely with kitchen twine at regular intervals to hold it together.

Place the porchetta on a rack in a roasting pan.

Refrigerate uncovered for at least 8 hours, or overnight, to allow the flavors to meld and the skin to dry out.

Preheat your oven to 500°F (260°C).

Season the skin of the porchetta generously with salt.

Roast in the preheated oven for 30 minutes to allow the skin to start crisping.

Reduce the oven temperature to 325°F (163°C) and continue roasting for an additional 2-3 hours, or until the internal temperature reaches 160°F (71°C) and the skin is crispy.

Allow the porchetta to rest for at least 20 minutes before slicing.

Using a sharp knife, slice the porchetta into thin rounds.

Serve the porchetta slices warm, accompanied by your favorite sides or in a sandwich.

Tips:

Serve the porchetta with roasted vegetables, a simple salad, or crusty bread.

The porchetta can also be made into delicious sandwiches with some arugula and a drizzle of balsamic glaze.

Enjoy the savory and aromatic flavors of a classic Roman Porchetta, a true celebration of Italian culinary tradition!

Buon Appetito!

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