Porchetta

Ingredients

• 1 bunch fresh sage, leaves removed and finely chopped
• 1 bunch fresh rosemary, leaves removed and finely chopped
• 1 bunch fresh oregano, leaves removed and finely chopped
• 12 cloves garlic, finely chopped
• 6 tablespoons fennel pollen
• Coarse salt and pepper
• 3 tablespoons freshly grated lemon zest
• 1 (5- to 8-pound) pork belly, skin-on
• Coarse salt and freshly ground pepper
• 1 (3- to 4-pound) pork loin
• 1 shallot, very finely chopped
• 6 tablespoons chopped fresh flat-leafed parsley
• 2 tablespoons minced chives
• 3 tablespoons Chardonnay vinegar
• 1 tablespoon chopped fresh oregano
• ½ teaspoon coarse salt
• ¾ cup olive oil
• ½ teaspoon Dijon mustard
• Juice of 1 lemon
• 4 filone rolls, split
• 12 (¼-inch thick) slices porchetta
• 1 cup baby arugula

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