Porchetta Roast

3-4 kg pork belly
1 kg pork loin
1 cup breadcrumbs
¼ cup pine nuts
2 tbsp fennel seeds
1 tbsp chilli flakes
8 cloves garlic
3 large oranges
2 tbsp fresh rosemary
¼ cup fresh parsley
¼ cup olive oil
1 tbsp salt
3 tbsp SIDS SALT & PEPPER
1 cup apple cider

Preheat oven to 260°C and move rack to lower third. Dry off pork belly skin and trim the belly and loin to fit together for one complete roll. Mince 8 cloves of garlic, zest 2 oranges then chop the parsley and rosemary. Toast the fennel seeds and pine nuts in a pan on medium-low heat for 5-10 minutes, being careful not to burn. When toasted, set aside.
In a clean pan, sauté garlic in a ¼ cup of olive oil on medium heat for 2-3 minutes. Add the breadcrumbs, chilli flakes, herbs, pine nuts, fennel seeds and the juice of 2 oranges. Mix well to form a paste. Set aside.
Score dry pork belly in crisscross pattern on skin side. On other side score 5 mm deep lines into the pork. Season the non skin side with 2 tsp of SIDS SALT & PEPPER.
Place stuffing mixture onto meat and evenly distribute it by pressing it into the meat. Sprinkle all of the orange zest on top.
Season pork loin with 1 tsp of SIDS SALT & PEPPER and place on one side of belly to start rolling. Roll the porchetta tightly and tie off every 20 mm or so to make a uniform cylinder.
Dry the porchetta one last time with paper towels, then season with a mixture of 1 tbsp salt and 1 tbsp of SIDS SALT & PEPPER. Rub it into the skin all over. Place the porchetta on a wire rack inside a roasting pan. Inside the roasting pan pour 1 cup of cider, making sure that the liquid does not touch the roast.
Roast the porchetta in the oven for 45 minutes, turning once at halfway point. After 45 minutes, turn heat down to 150°C and continue cooking until 60-65°C internal temperature is reached. Make sure to rotate the roast every 30 minutes to achieve even cooking. For a 4 kg roast, it should take 2½-3 hours more.
When finished, remove from oven and let rest for 20-30 minutes before serving. Remove twine, slice and enjoy.