Crispy Porchetta with Oranges

To make the spice rub, in a small fry pan over medium heat, combine the fennel seeds, coriander seeds and peppercorns. Toast, tossing frequently, until lightly toasted and fragrant, about 2 minutes. Transfer to a spice grinder and finely grind. (Alternatively, use a mortar and pestle to crush the toasted spices.) Transfer to a small bowl and stir in the cinnamon, allspice, cloves and 3 Tbs. kosher salt. Set aside.

Place the pork belly on a large cutting board, skin side down. Using a very sharp knife, carefully score the flesh on the diagonal. Rotate the cutting board 90 degrees and score in the same way to create a diamond pattern. Rub the pork evenly with the spice mixture, using your fingers to rub the spices into the score lines.

Cut 12 pieces of kitchen twine, each about 18 inches (45 cm) long. Place the pieces of twine on a work surface parallel to each other and about 1 inch (2.5 cm) apart.

Rotate the pork belly so a short side is facing you, then roll it tightly into a log. Place the pork belly on top of the strings, seam side down. Then, starting with the outer strings, tie the strings tightly around the pork. Trim the excess string.

In a small bowl, stir together the baking powder and 1 Tbs. kosher salt. Rub the mixture all over the surface of the pork. Wrap the pork tightly in plastic wrap and refrigerate overnight or up to 2 days.

Remove the pork from the refrigerator and let it rest for 1 hour.

Position a rack in the lower third of an oven and preheat to 300°F (150°C).

Place the pork on a roasting rack set in a large roasting pan. Transfer to the oven and roast until an instant-read thermometer inserted into the center of the pork registers 160°F (71°C), about 3 hours, basting the pork with the pan drippings about every 30 minutes. Remove the pork from the oven and increase the oven temperature to 350°F (180°C).

Spread the oranges, shallots and half of the thyme sprigs evenly in the bottom of the roasting pan (under the rack) and return the pan to the oven. Continue roasting until the pork, oranges and shallots are tender, about 1 1/2 hours more. (To test the pork, using a sharp knife, cut through the crispy skin; the pork underneath should yield easily to the tip of the knife.)

Transfer the pork to a carving board, tent with aluminum foil and let rest for 15 minutes. Lightly season the oranges and shallots with kosher salt.

To serve, remove the string from the pork and carve the pork into slices. Sprinkle with flaky sea salt. Divide the pork, oranges and shallots among individual plates and spoon the pan juices over the pork. Garnish with fresh thyme sprigs and serve immediately. Serves 8.

Williams Sonoma Test Kitchen