Porchetta With Roasted Potatoes

Ingredients

• •1 tablespoon fennel seeds
• •6 cloves garlic
• •½ cup fennel fronds
• •1 tablespoon kosher salt
• •1½ teaspoons black pepper
• •2 tablespoons extra-virgin olive oil
• •5½ pounds pork belly
• •3½ pounds pork loin
• •3 pounds fingerling potatoes
• •1 sprig rosemary
• •1 piece butchers twine
• •1 pan roasting pan

Cooking Instructions

1. 1.

   Preheat oven to 350°F and position rack in the lowest position.

   5 min

2. 2.

   Toast fennel seeds in a small skillet over high heat until fragrant, about 2 minutes. Transfer to cutting board along with garlic, fennel fronds, salt, and pepper and finely chop together. Transfer mixture to a small bowl and stir in oil.

   10 min

3. 3.

   Lay pork belly on cutting board, skin side down. Holding a large sharp knife parallel to the cutting board, split the belly in half, being careful not to cut all the way through the opposite end. Open the split belly like a book and spread fennel-garlic mixture all over. Place pork loin at the end of the skinless side of the belly, and tightly roll the belly around the loin, forming a roast. The skin should almost wrap the roast completely. Using butchers' string, tightly tie the roast at 1-inch intervals.

   20 min

4. 4.

   Transfer the porchetta to a large roasting pan and roast for 1 1/2 hours. Remove the pan from the oven and add the potatoes and rosemary. Season with salt and toss the potatoes in the pan juices to coat. Roast until an instant-read thermometer inserted into the center of roast registers 165°F and potatoes are tender, about 2 hours more.

   210 min

5. 5.

   Let the porcetta rest for 20 minutes before slicing.

   20 min