Porchetta is considered the ultimate pork dish by most Italians. Traditionally made from whole boned hogs, this porchetta is made from readily available cuts. Use the best pork though for the best flavor. I strongly suggest buying your pork from Fox Valley Berkshires (foxvalleyberkshire.com) . Berkshire hogs are considered the best "bacon" hogs in the world and Fox Valley's are organically grown.
Step 1: Spices
Spice mixture is key to a traditional Porchetta. Everything BUT the garlic should be ground together into a smooth mixture.
12 cloves garlic
2T crushed red pepper
1T black pepper
2T chile powder
Step 2: Dressing the Pork Products
Obtain a 5-6 pount pork loin and a skin on pork belly. Pork Belly is uncured bacon - which means it is just this side of perfection. The cut of pork belly should be as long as the pork loin and wide enough to wrap completely around the loin. When you first buy them they will look like (pciture 1). Lay the pork belly flat and trim to an even thickness (picture 2 and 3). Take care in trimming the belly. The meat that you trim off of the belly makes great pork stew. Trim length to match length of the loin.(picture 4)
Step 3: Trim Width of Belly
Trim the width of the Belly to fit around your pork loin
Step 4: Season the Pork Belly
The seasonings that you prepared in Step one should now be applied to the pork belly. During the roasting of the porchetta, the juices of the prok belly will take the spices deeply into the loin for full flavor. DO NOT over apply the seasonings. Too thick is too much. You will have spice mixture left over - all the better to make another porchetta later!
After applying the dry mixture, dot the surface with the 12 cloves of garlic. Make sure that they are mashed in a garlic press to release their full flavor