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www.PassionforPork.com
Chef Andrew Cowan
Hundred Bar & Kitchen, Edmonton
1 oz (30 g) each chopped fresh rosemary, thyme, basil and oregano
Canola oil
4 lb (1.8 kg) pork belly, with skin
Salt and pepper, to taste
4 lb (1.8 kg) boneless whole pork loin
Preheat oven to 300°F. Blend herbs and oil together to form a paste. Rub on the flesh side of the pork belly and season with salt and pepper.
Wrap pork belly around pork loin and tie with butchers' twine. Roast porchetta in oven for 6 hours, or until meat on the edges starts falling apart. Rest for 15 minutes before serving.
Cooking Time: 360 Minutes