Name: Porchetta
Yield: Makes 12-15 servings
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

PorchettaHenry Leutwyler

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.

Recipe notes

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Recipe notes

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