Double Pork Porchetta

• Porchetta
• 1 2 to 3 pound boneless, pork loin
• 1 pork belly
• 3 garlic cloves, minced
• 1/2 cup port or alcohol of choice
• 1 orange, thinly sliced, rind removed if too thick
• 1/2 cup flat leaf parsley, chopped
• 1/2 cup Panko bread drums
• Kosher salt
• Ground pepper
• Spice mix, See below
• Spice Blend
• 1/2 cup ground coriander
• 1 teaspoon ground cloves
• 1 teaspoon ground all spice
• 1 teaspoon black pepper
• 1 teaspoon cinnamon
• 1 teaspoon white pepper
• 1 teaspoon nutmeg
• 3 tablespoons ground fennel seeds

1. 1.tut belly skin side down, trim ragged edges and remove top layer of meat and fat to make thickness relatively even. Flip belly skin side up. Using a paring knife, poke dozens of 1/8"-deep holes through skin all over belly. Don't be gentle! Keep poking.
2. 2.tsing the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted. Turn belly skin side down. Score meat in a crosshatch pattern about 1/2 inch deep
3. 3.tub the meat with porchetta spice mixture and sprinkle with kosher salt and ground pepper. Sprinkle meat with parsley and then a very thin sprinkling of Panko. Lay out orange slices on meat.
4. 4.tnroll the pork loin by cutting a half inch slice lengthwise and then unroll by cutting to the side so the loin is rolled out, essentially flat. Slash loin and season as you did the pork belly, leaving out the orange slices.
5. 5.toll up loin to original shape and place in center of belly. Trim belly so pork loin runs to the edges of the belly. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. It may help to trim on end of the belly down to skin level so you have a 1-inch flap of skin only to overlap.
6. 6.tie at frequent intervals. Rub outside well with spice mixture. Refrigerate roast on a wire rack over a pan, uncovered, for 1-2 days to allow skin to air-dry, pat occasionally with paper towels.
7. 7.tet porchetta sit at room temperature for 2 hours. Preheat oven to 475u0b0/450 Conv. Roast on rack in baking sheet, turning once, for 40 minutes. You may want to pour out accumulated grease at this point so you get some useable drippings. Reduce heat to 300u0b0/275 conv. and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145u0b0, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500u0b0 and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.
8. Mix together spices and store in an airtight container. Use for the preparation of Porchetta and other pork dishes.

pork loin, pork belly, garlic, port, orange, flat leaf parsley, bread, kosher salt, ground pepper, spice mix, ground coriander, ground cloves, spice, black pepper, cinnamon, white pepper, nutmeg, ground fennel seeds

Taken from food52.com/recipes/17591-double-pork-porchetta (may not work)