INGREDIENTS
- 1 5–6-pound piece fresh pork belly, skin on
- 1 (trimmed) 2-3-pound boneless, center-cut pork loin
- 3 tablespoons fennel seeds
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons minced fresh sage
- 1 tablespoon minced fresh rosemary
- 3 garlic cloves, minced
- salt
To Do
1. Put the belly skin side down. Use a knife to score the belly flesh in a checkerboard pattern about 1/3 deep so it will cook evenly.
2. Flip the belly over so it's skin side up. Use another knife to poke holes through the skin all over the belly.
3. Pound the skin at all places for about 3 minutes to tenderize it.
4. Salt both the belly and de loin and rub them in with the fennel mixture. Put the loin facing downwards. Top it with orange slices.
5. Roll the belly around the loin and tie it crosswise so you get the nice roll effect. Transfer the roast to a wire rack set in a baking sheet.