For the rub

  • 2 Tablespoons  fennel seeds
  • 2 Tablespoons  kosher salt
  • 2 Tablespoons  freshly ground black pepper
  • 2 Tablespoons  sugar

For the garlic paste

  • cloves garlic, sliced thinly
  • 1/2 Cup  extra-virgin olive oil

For the pork roast

  •   One 4-pound boneless pork loin roast
  • 2 Pounds  pork belly

Crisp, crackly skin redolent with the flavor and aroma of rosemary, fennel seed, and garlic encases a moist, flavorful interior that's delicious to the last bite. Serve this porchetta with a hearty side dish such as these Lentils with Herbs and Sun-Dried Tomatoes, which complement the rich fattiness of the pork nicely.


For the rub

In a bowl, combine all of the ingredients together and mix thoroughly. This can be stored for up to 3 months in a covered container.

For the garlic paste

Place the garlic and olive oil together in a blender and blend into a paste. 

For the pork roast

Preheat the oven to 425 degrees.

Pat the pork loin and belly dry with a fresh towel. Cut the loin in half lengthwise. Cut the belly in half lengthwise and then butterfly each half so that you have 2 pieces of the same length and width as the original, but half as thick.

Season the pork loin with the rub and then smear the garlic paste over the seasoned pork. Season the belly generously with the rub. Lay the loin on top of the belly and wrap the loin with the belly, skin side out, like a jelly roll. Tie with butcher's twine.

Set the pork skin side up on a rack in a roasting pan and roast until the pork has reached an internal temperature of 138 degrees, about 2 hours. Remove from the oven and let rest for 20 minutes. Slice the pork into 1-inch-thick pieces and serve. 

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