Food & Cooking Recipes Justin Smillie's Porchetta 3.0 (58) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: David M. Russell Yield: 20 sandwiches Serve chef Justin Smillie's seasoned pork with his Porchetta Sandwich recipe. Ingredients 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 Directions 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. Rate it Print