MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Justin Smillie's Porchetta
Categories: Pork, Vegetables, Herbs
Yield: 20 Servings

1 bn Fresh sage; leaves only,
- fine chopped
1 bn Fresh rosemary; leaves only,
- fine chopped
1 bn Fresh oregano; leaves only,
- fine chopped
12 cl Garlic; fine chopped
8 tb Fennel pollen
3 tb Fresh grated lemon zest
7 lb Pork belly; skin-on
5 lb Pork loin
Salt & fresh ground pepper

In a medium bowl, mix together sage, rosemary, oregano,
garlic, fennel pollen, and lemon zest; set aside.

Place pork belly skin-side up on a clean work surface.
Using a very sharp knife, score skin in a diamond-shape
fashion. Turn pork belly over so that it is skin-side
down.

Place pork loin on a cutting board. Holding the blade of
the knife parallel to board, cut along the length of the
pork loin, but not all the way through. Unfold so that
it opens like a book. Place butterflied loin on top of
pork belly.

Spread herb mixture over pork loin and season with salt
and pepper. Roll pork away from you into a cylindrical
shape; tie with kitchen twine at 1" intervals to make
snug.

Season skin with salt and pepper. Transfer to
refrigerator, uncovered, so that it air dries, for 3
days.

Fit a rimmed baking sheet with a rack and transfer pork
to rack; let stand until room temperature, about 2
hours.

Set oven @ 500ºF/260ºC with a rack set in the lower
third of the oven.

Transfer pork to oven and cook until skin begins to
crackle, about 10 minutes. Reduce temperature to
325ºF/165ºC and continue roasting, about 3 hours.
Let stand 30 minutes before slicing.

RECIPE FROM: https://www.marthastewart.com

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