Italian-style Boneless Pork Roast with Pork Belly and Pork Loin


1 bunch fresh sage, leaves removed and finely chopped
1 bunch fresh rosemary, leaves removed and finely chopped
1 bunch fresh oregano, leaves removed and finely chopped
12 cloves garlic, finely chopped
6 tablespoons fennel pollen
coarse salt and pepper
3 tablespoons freshly grated lemon zest
1 (5- to 8-pound) pork belly, skin-on
coarse salt and freshly ground pepper
1 (3- to 4-pound) pork loin


  1. In a medium bowl, mix together sage, rosemary, oregano, garlic, fennel pollen, salt, pepper, and lemon zest; set aside.
  2. 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. Season flesh side of belly with salt and pepper and half of the herb mixture.
  3. 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. Season with salt and pepper and spread with remaining herb mixture.
  4. Roll pork away from you into a cylindrical shape; tie with kitchen twine at 1-inch intervals to make snug.
  5. Season skin with salt and pepper. Transfer to refrigerator, uncovered, so that it air-dries for 3 days.
  6. Fit a rimmed baking sheet with a rack and transfer pork to rack.
  7. Preheat oven to 500ºF with a rack set in the lower third of the oven.
  8. Transfer pork, skin side up, to oven and cook until skin begins to crackle, 20 to 25 minutes. Reduce temperature to 325ºF and continue roasting until an instant-read thermometer inserted into center of roast reaches 135ºF, about 2-1/2 hours, tenting with foil if necessary. Let stand 30 minutes before slicing.

Makes porchetta for 20 sandwiches.

Source: Martha Stewart