Author: admin

1 5–6-pound piece fresh pork belly, skin on
1 (trimmed) 2-3-pound boneless, center-cut pork loin
3 tbsp fennel seeds
2 tbsp crushed red pepper flakes
2 tsp minced fresh thyme
1 tbsp minced fresh rosemary
Kosher salt
1/2 orange, peel trimmed off, seeded, thinly sliced
1 lemon, zested

Recipe Preparation

Put belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside.

Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl; let cool. Finely grind spices, herbs and lemon zest in a spice mill or mortar and transfer to a small bowl.

Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3″ deep so roast will cook evenly.

Flip belly skin side up. Using a paring knife, poke dozens of 1/8″-deep holes through skin all over belly. Don’t be gentle! Keep poking.

Turn belly and generously salt both it and loin; rub both with fennel mixture. Arrange loin down middle of belly. Top with orange slices.

Roll belly around loin; tie crosswise with kitchen twine at 1/2″ intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.

Refrigerate roast, uncovered, for 1 day to allow skin to air-dry; pat occasionally with paper towels.

Let porchetta sit at room temperature for 2 hours. Preheat oven to 225C. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes.

Reduce heat to 150C and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145F/62C, 1 1/2-2 hours more.If skin is not yet deep brown and crisp, increase heat to 225C and roast for 10 minutes more. Let rest for 30 minutes.

1.5 cups granulated sugar (285g)
0.5 cup vegetable oil (118 ml)
3 large eggs
1 tbsp pure vanilla extract (15 ml)
0.5 cup light Greek yogurt (118 ml)
2 cups all-purpose flour (280g)
0.5 cup cocoa powder (55 g)
1 tbsp espresso powder (5g)
2.5 tsp baking powder (9 g)
0.5 tsp baking soda (2 g)
1 tsp salt (5 g)
1.25 cup coffee (355 ml)

Preheat the oven to 350F/175C. Line a cupcake pan with cupcake liners.

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the yogurt and beat until well combined.

In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.

Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.

Bake at for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done.

Cool Completely.