3 pearl tomatoes

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1 clove garlic

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1 Tbsp. drained capers

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1 tsp. minced sage

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1 Tbsp. chopped parsley

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1 green onion, quartered

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4 small artisan rolls or 2 long pretzel buns, split

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8 oz. warm roast Porchetta slices*

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2 ripe, Fresh California Avocado, peeled, seeded and sliced

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1/4 tsp. freshly ground black pepper

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1 (2.5 lb.) boneless pork loin roast, trimmed

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1 (5 lb. or larger) piece of skin-on pork belly (large enough to wrap around the roast

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As needed sea salt

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4 cloves garlic, minced

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1/3 cup minced fresh fennel fronds

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2 Tbsp. Red pepper flakes

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2 Tbsp. minced fresh sage leaves

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1 Tbsp. fresh thyme leaves (remove from stems)

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2 medium seedless oranges, peeled and sliced into rounds

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As needed Kitchen twine

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.