Photo by Henry Leutwyler


  • 1 piece fresh pork belly, skin on
  • 1 (trimmed) 2-3-pound boneless, center-cut pork loin
  • 3 cloves garlic
  • Kosher salt
  • 3 tablespoons fennel seeds
  • 2 tablespoons dried red pepper flakes
  • 1 tablespoon fresh rosemary
  • + 2 more ingredients
    • ½ orange
    • 2 tablespoons fresh sage

Put belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside. Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip...

View full recipe at Epicurious


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