First, mix the sugar, water and salt together and using a stick blender, buzz the brine until the salt and sugar have dissolved. Next, throw in the apple and squeeze the orange and add both the spent orange and juice to the brine.
Place the pork belly and loin into the brine and soak overnight.
Next day or 12 hours later, remove the belly and loin from the brine and pat dry. Score the skin of the pork belly, just into the fat. You don’t want to go too deep and expose the meat under the initial layer of fat.
Chop each herb separately, then mix them together in one bowl. Chop the garlic, and dice the shallot. Mix that with the herbs. Toast the fennel seeds in a pan or in the oven until aromatic.
Once you have the mise en place set, lay the scored pork belly skin side down. Coat the meat of the belly with the herb, garlic and shallot mixture. Sprinkle the toasted fennel seeds and red chili flakes on top of that.
Lay the pork loin lengthwise down the center of the belly. Roll the belly around the loin. Using butcher twine, begin tying the belly around the loin so it is bound tightly from one end to the other.
Lightly season the outside of the bellies skin with salt and black pepper, if desired. The meat is already brined, so be cautious with how much you season the skin.
Let the belly stand at room temp for about 1 hour prior to cooking. Set the oven to 450F and roast the porchetta for about 20-30 minutes. Turn the oven down to 325F and slow roast for another 2-2.5 hours until the skin is dry and crispy (this cook time may vary due to the size of the belly and loin), and the pork is cooked through. We are looking for an internal temperature of 180F to achieve a tender, sliceable porchetta.
Let rest for about 30-45 minutes before slicing and serving.
Serve with your choice of side, sliced thin for a sandwich, etc.
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