2 1/2 lb boneless pork butt roast, butterflied
1 fresh pork belly, long enough to wrap around the roast
3 Tbsp fennel seed
1 Tbsp coriander seed
2 cloves garlic, minced
1 Tbsp finely chopped fresh thyme
1 Tbsp finely chopped fresh oregano
1 Tbsp finely chopped fresh rosemary
2 tsp lemon zest
2 tbsp olive oil
1 1/2 Tbsp kosher salt
1 Tbsp fresh ground pepper
1. Using a sharp knife, score the skin side of the pork belly in a diamond-shaped pattern. Season the belly and the roast generously with salt and pepper on both sides.
2. In a dry pan set over medium-high heat, toast the fennel and coriander seed for 1-2 minutes, or until fragrant. Using a spice mill or a mortar and pestle, grind until fine.
3. In a small bowl, stir together the ground spices with the garlic, thyme oregano, rosemary, lemon zest and olive oil. Rub the mixture onto the meat side of the belly, and on the top side of the pork roast. Carefully roll up the roast to enclose the marinade, then wrap with pork belly. Tie up with butcher’s twine at 1” intervals.
4. Place the porchetta on a wire rack set over a baking sheet, and refrigerate overnight uncovered to allow the rind to dry out (this ensures a nice, hard crackling).
5. The following morning, preheat oven to 250F. Place the porchetta on a wire rack set in a shallow baking pan, and bake in preheated oven for 10-11 hours or until a meat thermometer reads an internal temperature of 195F.
6. Remove the porchetta from the oven, and increase the oven temperature to the maximum (~500F). Return the porchetta to the oven, and cook for 5-10 minutes or until the crackling starts to bubble up all over, watching carefully to make sure it doesn’t burn. (If the top of the roast starts to brown too quickly before the sides have finished crisping up, tent it loosely with a piece of aluminum foil.)
7. Let the roast rest for 10-15 minutes, then cut into thin slices and serve.