Spicy Citrus-and-Herb Porchetta With Roasted Lemon “Christmas” Salsa Verde Recipe - Los Angeles Time

Ingredients

• 1 whole piece (about 10 pounds) skin-on pork belly (see note above)
• 1/2 cup plus 2 tablespoons plus 2 teaspoons Diamond Crystal kosher salt, divided
• 1/2 cup granulated sugar
• 1/3 cup lightly packed rosemary leaves
• 1/3 cup lightly packed thyme leaves
• 1/3 cup lightly packed sage leaves
• 1/3 cup lightly packed fennel fronds (optional)
• 1 tablespoon fennel pollen or ground fennel seeds (optional)
• 1 teaspoon freshly cracked black pepper
• 8 whole garlic cloves, peeled
• 3 lemons
• 2 oranges
• 2 tablespoons everyday olive oil
• 1 whole boneless pork loin (not tenderloin), trimmed of excess fat (about 2 to 3 pounds; see note above)
• 2 cups roughly chopped peppery salad greens, such as watercress, mature arugula or dandelion greens (about 6 ounces)
• 1 cup roughly chopped Treviso or regular radicchio (about 2 ounces)
• 3 scallions, trimmed and thinly sliced
• 3/4 cup everyday olive oil
• Kosher salt and freshly ground black pepper