For Porchetta

• 3 sprigs rosemary, chopped
• 2 garlic cloves, crushed & chopped
• 5 lbs pork belly
• 2-5 lbs pork tenderloin
• kosher salt
• zest of 1 lemon
• 1 tbsp fennel pollen or cracked fennel seeds
• coarse black pepper
• olive oil to drizzle

Salsa Verde (optional)

• 2 shallots, minced
• 1 bunch parsley, chopped
• 2 tbsp capers, chopped
• ⅓ cup olive oil
• salt to taste (optional)

Equipment

• butcher's twine

For Porchetta

1. Preheat oven to 325°
2. Chop rosemary and garlic together
3. Liberally season the meat side of belly with chopped garlic-rosemary mixture, salt, pepper and fennel pollen or seeds; grate lemon zest on top
4. Place tenderloin in the middle of the pork belly, season with salt, then roll and tie with butcher's twine
5. Season each side with salt and spices let sit at room temperature for 10 minutes
6. Transfer porchetta to roasting pan, drizzle with olive oil and roast  for 5-6 hours. Cover with foil if the porchetta begins to get too dark
7. Rest 20 minutes before removing twine, slicing and serving as-is or with Salsa Verde (see below)

For Salsa Verde (Optional)

1. Combine salsa, parsley and capers in a food processor. Pulse until finely-chopped
2. Drizzle in olive oil until desired consistency is reached
3. Taste and season with salt if desired. Store covered in refrigerator, until use