Olympic Provisions' Porchetta Sandwich

Ingredients

• 6  bay leaves 
• 2 tablespoons peppercorns black
• 4 servings chicken 
• 2 tablespoons pepper 
• 2 tablespoons fennel seeds 
• 0.5 cup granulated sugar white
• 1 cup kosher salt 
• 2 tablespoons olive oil 
• 2 pound pork belly skinless
• 0.5 pound ground sausage italian
• 1 gallon water 

Equipment

• frying pan
• oven
• pot
• roasting pan
• aluminum foil
• kitchen twine

Directions

1. Combine water, salt, sugar, bay leaves, peppercorns, fennel seed, and chile flakes in large pot and bring to a boil. Cool to room temperature. Submerge belly in the brine and refrigerate for 24 hours.
2. Drain off brine.
3. Spoon 1/2 to 3/4 pound loose Italian sausage of your liking down the center of the belly.
4. Roll the belly up tightly around the sausage and tie into a roast with kitchen twine.
5. Preheat the oven to 350°F.
6. Heat a wide, heavy-bottomed pan or wide pot over medium-high heat and add about 2 tablespoons of olive oil to coat the bottom of the pan.
7. Place the porchetta roast in the pan and sear well on all sides, browning evenly. When roast is seared, place it in a roasting pan and tent loosely with foil.
8. Place the pan in the oven and roast until the porchetta reaches an internal temperature of 135°F. Take out of the oven and cool. Chill thoroughly in the refrigerator overnight.
9. Slice the chilled porchetta into desired thickness.
10. Heat slices in 1 or 2 inches of chicken or meat broth or lightly salted water, until slices are cooked through, tender, and delicious.
11. Serve on your favorite bread and prepare yourself for a fine porchetta sandwich. Note: If you bring the roast up to 165°F, you can slice and serve it as a main course. Chilled slices of porchetta can also be pan-seared in fat.