Porchetta
INGREDIENTS
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1 pork shoulder or butt, cut into the shape of a cylinder about 3 inches diameter and 12 inches long, about 2 pounds
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1/4 cup olive oil
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8 cloves garlic, chopped
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2 tablespoons rosemary, chopped
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2 tablespoons sage, chopped
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zest of 1 lemon
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2 teaspoons salt
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1 tablespoon cracked black pepper
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1 (2 pound) pork belly with skin on, large enough to wrap around the shoulder, 12 inches across, 20-24 inches long and about 1 1/2 inches thick
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1/4 cup brown sugar
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1 tablespoon fennel seeds
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1 tablespoon dill seeds
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1 teaspoon red pepper flakes
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2 teaspoons salt
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1 tablespoon cracked black pepper
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