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1. If you've bought a separate pork loin and pork belly, drape belly skin-side up around pork loin to test fit. If it extends more than 1/2 inch over ends of loin, trim it down. If there's a gap on the underside because belly doesn't reach all the way around, that's fine.
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2. Arrange belly, separate or attached, so it sits skin-side up on a stable work surface. Using a utility knife or other razor-sharp blade, carefully but firmly score rind in criss-crossing parallel lines about 1/2 inch apart, cutting through rind and just into fat about 1/4 inch deep without cutting through to meat.
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3. In a small bowl combine remaining ingredients. Flip belly of roast so it's skin-side down, and rub seasoning over entire surface of loin and on inside of belly.
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4. Assemble roast by wrapping belly, skin-side out around loin. Secure roast with kitchen string, tying loops at 1 to 2-inch intervals.
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5. Season surface of roast lightly but evenly with salt and pepper, rubbing some into score marks.
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6. Set roast on a tray and refrigerate, uncovered, 48 hrs. Let pork sit at room temperature 1-2 hrs before roasting.
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7. Position a rack in lower third of oven. Preheat to 500 deg. Place pork seam-side down on a roasting rack set in a roasting pan just large enough to accommodate it. Roast 25 min, then reduce oven temp to 325 deg. Roast until an instant-read thermometer inserted into center of roast registers 140-145 deg, another 2-3 hrs.
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8. Transfer roast to a carving board with a trough. Let rest at least 25 min. The roast can rest at room temperature for an hour or more.
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9. Carve into 1/4 to 1/2-inch-thick slices, removing strings as you go and doing your best to give each serving a bit of rind. If rind is too tough to slice through easily, remove it in larger chunks and transfer it to a second cutting board, where you can chop it into pieces to serve alongside the sliced roast. Use leftover meat for sandwiches.
