Read my Holiday/Winter 2015 issue!


Toast fennel seeds and chili flakes in a small dry skillet until fragrant, about 2 minutes.  Empty into a mortar and use pestle to grind the 2 into a coarse meal.  After it cools, add mixture to a bowl containing the rosemary, sage, and garlic. Stir to combine and set aside.  Place belly skin-side down and the loin on it, centered.  Roll belly around loin to make sure it ts, and if there is any overlap, trim it using a sharp knife. Unroll and set loin aside.  Score belly flesh in a checkerboard pattern on a diagonal. This will aid in cooking the flesh evenly.  Turn the belly skin-side up and tenderize all over with a spiked meat mallet, which will help the skin become crispy as it roasts. Then, using a ruler and a sharp knife, score skin at 1⁄4″ intervals.  Turn belly flesh-side up and generously salt it and the loin.  Rub spice mixture all over belly and loin.  Layer the satsuma slices like shingles in the center of the belly and then place loin on top, so that when the belly is rolled around it, the score lines of the skin run crossways to the loin.  Wrap belly around loin, and at 1⁄2” intervals, snugly tie kitchen twine to secure the bundle together.  Trim twine as needed and place on a roasting rack in a roasting pan or rimmed baking sheet.  Refrigerate uncovered for 1–2 days to further dry skin out.  When it is time to roast, let the tied parcel sit at room temperature for 2 hours and preheat oven to 500°F.  Rub salt into the scored skin.  Roast for 40 minutes, turning once.  Lower heat to 300°F and roast for 1 more hour, turning porchetta occasionally.  If the skin hasn’t crisped and turned a dark golden brown, raise temperature to 500°F, and cook for 10 minutes or until you have achieved the desired effect.  When done, internal temperature should read 140 °F.  Allow porchetta to rest for a half hour before slicing.  Cut twine from roast and slice into 1⁄4” thick rounds.         

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