Serve chef Justin Smillie's seasoned pork with his Porchetta Sandwich recipe.
- 1 bunch fresh sage, leaves only, finely chopped
- 1 bunch fresh rosemary, leaves only, finely chopped
- 1 bunch fresh oregano, leaves only, finely chopped
- 12 cloves garlic, finely chopped
- 8 tablespoons fennel pollen
- 3 tablespoons freshly grated lemon zest
- 1 (7-pound) pork belly, skin-on
- 1 (5-pound) pork loin
- Sea salt and freshly ground black 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-inch 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. Preheat oven to 500 degrees 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 325 and continue roasting until an instant-read thermometer inserted into center of roast reaches 130 degrees, about 3 hours. Let stand 30 minutes before slicing.