1. Lay pork belly skin side down with a long edge parallel to you. Arrange pork loin along center, widthwise. Trim away overhanging ends of loin. Fold belly over loin.
2. Trim belly so that it can be wrapped completely around the pork loin with a 2" overlap by trimming away meat and fat, but not skin, of a 2" belly strip to create a thin flap of skin. (Flap will help seal roast when rolled.)