Olympic Provisions' Porchetta Sandwich

• 1 2-pound pork belly, skin removed
• 1 gallon water
• 1 cup kosher salt
• 1/2 cup granulated white sugar
• 6 bay leaves
• 2 tablespoons black peppercorns
• 2 tablespoons fennel seed
• 2 tablespoons chile flakes
• 1/2 to 3/4 pound loose Italian sausage
• 2 tablespoons olive oil
• Chicken or other meat broth

1. Combine water, salt, sugar, bay leaves, peppercorns, fennel seed, and chile flakes in large pot and bring to a boil. Cool to room temperature. Submerge belly in the brine and refrigerate for 24 hours. Drain off brine.
2. Spoon 1/2 to 3/4 pound loose Italian sausage of your liking down the center of the belly. Roll the belly up tightly around the sausage and tie into a roast with kitchen twine.
3. Preheat the oven to 350u0b0F. Heat a wide, heavy-bottomed pan or wide pot over medium-high heat and add about 2 tablespoons of olive oil to coat the bottom of the pan. Place the porchetta roast in the pan and sear well on all sides, browning evenly. When roast is seared, place it in a roasting pan and tent loosely with foil. Place the pan in the oven and roast until the porchetta reaches an internal temperature of 135u0b0F. Take out of the oven and cool. Chill thoroughly in the refrigerator overnight.
4. Slice the chilled porchetta into desired thickness. Heat slices in 1 or 2 inches of chicken or meat broth or lightly salted water, until slices are cooked through, tender, and delicious. Serve on your favorite bread and prepare yourself for a fine porchetta sandwich. Note: If you bring the roast up to 165u0b0F, you can slice and serve it as a main course. Chilled slices of porchetta can also be pan-seared in fat.

pork belly, gallon water, kosher salt, white sugar, bay leaves, black peppercorns, fennel seed, chile flakes, italian sausage, olive oil, chicken

Taken from www.seriouseats.com/recipes/2012/10/porchetta-sandwich-from-portland-oregon-chefs.html (may not work)