Porchetta

Ingredients

5-6 pork belly slab
1 pork tenderloin
1 seedless orange, sliced
4 cloves garlic, chopped
2 tbsp fresh sage, chopped
2 tbsp fresh thyme leaves
2 tbsp fresh rosemary, chopped
2 tbsp fresh oregano, chopped
olive oil
salt
pepper
Ciabatta bread, sliced

Cooking Tools

Deep roasting pan with rack
Cooking twine

Directions
Preheat oven to 350 Degrees F.  To prep the Porchetta; lay pork belly slab, fat side up. Score fat in a cross hatch pattern, at least 1/4 of an inch deep to cut through the fat layer. salt and pepper generously, and then flip the pork belly over.  Spread all the chopped herbs and garlic evenly over the pork belly then salt and pepper again.  Lay down the orange slices down the center of the pork belly and place pork tenderloin on the orange slices.  Drizzle pork tenderloin with a small amount of olive oil. Roll one side of the pork belly over the pork tenderloin, creating a roll. Using cooking twine, tie the pork belly roll in place.  Place cooking rack inside deep roasting pan and pour water in pan just to line the bottom.  Place rolled pork belly onto the rack and roast in oven for 6 hours. You can place pork under a medium broiler the last 10 minutes of cooking to get a nice and crispy crackling on the fat.  Let stand 15 minutes before transferring to a cutting board for slicing.  Make the Porchetta sandwiches with the Ciabatta bread.
Serves 8