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¼ cup fresh rosemary, finely chopped
1 Tbsp kosher salt
2 Tbsp smoked paprika
5 garlic cloves, minced
2 tsp fennel seed
½ tsp black pepper
¼ cup extra virgin olive oil
1-6lb pork belly, skin on
1-4lb pork loinMethod
In a bowl, mix together rosemary, salt, paprika, garlic, fennel, pepper and oil. Set aside. Score the skin of the pork belly making diamond shapes without permeating the meat. Flip the belly skin side down. Brush half the spice mixture on the belly. Slice down the length of the pork loin without cutting all the way through. Open loin to expose the centre. Place butterflied pork loin in the centre of the belly. Brush remaining spice mixture over loin. Roll pork into a cylinder shape but rolling the belly around the butterflied loin, tying butchers twine to hold the roll. Place in refrigerator over night. Preheat oven to 325°F. Roast porchetta until an instant read thermometer reads 140°F, about 3 hours. Remove from oven and let rest for 30 minutes before slicing. Serves 8.