Active Time

　　30 minutes

　　Total Time

　　4 1/2 hours

　　When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.

　　

Ingredients

10–12 servings

　　1 tablespoon plus 1 1/2 teaspoons fennel seeds

　　6 garlic cloves, finely chopped

　　1/2 cup roughly chopped fennel fronds (from one bulb)

　　1 tablespoon plus 1 1/2 teaspoons kosher salt, plus more for seasoning

　　1 1/2 teaspoons freshly ground black pepper

　　2 tablespoons extra-virgin olive oil

　　5 1/2 pounds pork belly with skin attached

　　3 1/2 pounds boneless pork loin with fat cap

　　3 pounds fingerling potatoes

　　1 large rosemary sprig

　　

Special equipment:

Butcher's twine, large roasting pan

　　

Step 1

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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 5

Let the porcetta rest for 20 minutes before slicing.