Porchetta

• 11 lb pork belly, thick skin in tact
• 6 sprigs of fresh rosemary, finely chopped
• 1/2 cup of sage, finely chopped
• 1/2 cup of fresh thyme, chopped
• 2 tbsp toasted fennel, ground
• 3 tbsp salt
• 2 tbsp cracked black pepper
• 2 heads of garlic, minced
• olive oil
• 15 slices of pancetta, thinly sliced
• 4 lb pork loin, butterflied 1/2"
• Additional Salt, pepper, chopped rosemary, thyme, sage
• 3 large carrots
• 3 celery ribs
• 3 cups of chicken stock
• 1/2 C. + white wine

1. Begin by cutting the meat side of the pork belly into crisscross incisions being careful not to cut through the skin, for the whole pork belly.
2. Add the minced garlic, and herbs to a bowl. Drizzle evoo until just wet. Set aside.
3. Generously season the pork belly with salt and pepper. Take the garlic and herb mixture and begin massaging it into the pork belly ...get into all of the scoring of the meat. Roll, securely wrap it in plastic wrap. refrigerate for 3 days.To the pork, season with some salt, pepper, and the additional herbs, just enough to lightly coat. Lay down the pancetta on a flat surface, making it a blanket for your loin. Roll out the butterflied loin. Evenly spread the herb/garlic paste to cover the entire surface of the loin. Don't go too close to the long sides, leave about a 1/2 inch border. Tightly roll up the pork loin on top of the pancetta. Tie with string to keep the paste from leaking out and to maintain the shape of the pork loin roast. Rub the outside of the roast all over with some EVOO. Sprinkle sea salt and black pepper all over the outside of the roast.
4. Place in a large plastic bag, seal, and refrigerate for 3 days.
5. When ready to cook porchetta, loin and belly from the refrigerator, let come to room temperature. .
6. Now you end up with a long pork roll. cut the porchetta in half to fit in two separate roasting pans. in bottom of 2 roasting pans, add the carrots, herbs, 3 garlic, celery stalks, wine and the chicken stock, laying the porchetta, skin side up, on top veg. Drizzle a bit of olive oil onto the skin and massage it all over the skin. a bit more salt. Preheat to 450. Cook for roughly 30- 45 m. a golden crust starts to form on the roast.. Then 300 and basting the top of the skin with the pan juices every 30-40 m until the internal temperature of the roast is 130 degrees. Your total cook time = roughly 4 hours. Remove to cutting board. Rest ~ 20 m. Cut twine. Cut rounds. Plate. Pour the liquid > pan.

pork belly, rosemary, sage, thyme, fennel, salt, black pepper, garlic, olive oil, pancetta, pork loin, salt, carrots, celery, chicken, white wine

Taken from www.epicurious.com/recipes/member/views/porchetta-52726091 (may not work)