Porchetta

Put belly skin side down; arrangeloin in center.

Roll belly around loinso 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 redpepper flakes in a small skillet overmedium heat until fragrant, about1 minute. Tip spices into a bowl; letcool. Finely grind spices in a spicemill and transfer to a small bowl,along with the sage, rosemary, andgarlic; set fennel mixture aside.

Assemble porchetta accordingto steps 1-

Refrigerate roast, uncovered,for 1–2 days to allow skin to air-dry;pat occasionally with paper towels.

Let porchetta sit at room temperaturefor 2 hours. Preheat ovento 500°F. Season porchetta withsalt. Roast on rack in baking sheet,turning once, for 40 minutes. Reduceheat to 300°F and continueroasting, rotating the pan and turningporchetta occasionally, until aninstant-read thermometer insertedinto center of meat registers 145°F,1 1/2–2 hours more. If skin is not yetdeep brown and crisp, increase heatto 500°F and roast for 10 minutesmore.

Let rest for 30 minutes. Usinga serrated knife, slice into 1/2" rounds.

Set belly skin side down.Using a knife, score the belly fleshin a checkerboard pattern 1/3"deep so roast will cook evenly.

Flip belly skin side up. Using aparing knife, poke dozens of 1/8"-deepholes through skin all over belly.Don't be gentle! Keep poking.

Using the jagged edge of a meatmallet, pound skin all over for3 minutes to tenderize, which willhelp make skin crispy when roasted.

Turn belly and generously saltboth it and loin; rub both with fennelmixture. Arrange loin down middleof belly. Top with orange slices.

Roll belly around loin; tie crosswisewith kitchen twine at 1/2" intervals.Trim twine.

Transfer roast to a wirerack set in a rimmed baking sheet.