Sky Bustin' and Eggin' (Ridiculously Pic Heavy)

I'm finishing off a great weekend with friends. Had some folks come in for a little duck hunting and some good times in my outdoor kitchen. The duck hunting was mediocre but we had a great time. Here's my kids and some cousins. 

We came in about noon and I whipped up a big batch of homemade biscuits, sausage gravy, homemade bacon, and some scrambled eggs. They scarfed that down like a pack of wolves - so no pics. 
The gang cleaned up and then went to town for shopping and wine tasting. I stayed home to cook. 
Porchetta is the main event. I've never made it before. My wife told me I was nuts doing this for company having never made it before - I suggested another glass of courage - it'll be a'right....
Preping the pork belly. Cutting up rosemary and sage; mincing some garlic. 

Toasted fennel seeds and red pepper. Ground it in the mortar and pestle then let it get happy with the herbs and garlic. 

Now it's time to roll the pork loin inside the pork belly with a layer of goodness in between. 

Roll the sucker up and tie it with string. 

When the gang got back from town we started with some dove and duck appetizers, assorted cheeses, my sourdough bread, and some wine/ beer. Got the mini max fired up to cook the apps. 




After the apps the porchetta was done. In hindsight I should have scored the skin for this cook. As the skin tightened it tended to pull and upen up the roast roll.




We had sous vide carrots and skillet potatoes to go along with the pork. No plated pics - we (I) was a bit pickled and we were having too much fun.  I'm not sure I will make this again - it wasn't all I hoped it would be. I think I prefer my pork belly as bacon. The loin was succulent and the seasoning was good - I had lots of compliments. It was a fun cook; no refrets on trying it. Thanks for looking.