• 1 5-6 pound piece of pork belly, skin on
  • 1 2-3 pound boneless, center-cut pork loin
  • fennel
  • parsley
  • crushed red pepper flakes
  • sage
  • rosemary
  • salt
  • pepper
  • 3 garlic cloves, sliced
  • 1 small orange, thinly sliced


  1. Put belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside.
  2. Mix the spices all together in a bowl.
  3. Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3″ deep.
  4. Flip belly skin side up. Using a paring knife, poke dozens of 1/8″-deep holes through skin all over belly.
  5. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize
  6. Rub the spice mixture all over the belly (both sides) and the loin. Lay the belly skin side down.
  7. Arrange the slices of garlic and orange along the flesh of the belly and lay the loin on top.
  8. Wrap the belly around the loin and tie with twine.
  9. Refrigerate for a day or 2 uncovered if you prep ahead of time.
  10. Let the porchetta sit at room temp for a couple hours. Preheat oven to 500. Roast for 40 minutes, turning once.
  11. Reduce heat to 300 and continue roasting until the meat center is at 145 (about 1.5-2 hours).
  12. Let the roast rest for a half hour then slice into 1/2 inch rounds

Original recipe from bon appetit.