Porchetta

Use a spice grinder or mortar and pestle to grind the peppercorns and fennel seeds. Then mix the fennel seeds, black pepper, sage, rosemary, garlic cloves, red pepper flakes and lemon zest together to make a spice rub.

Make sure to use a boneless pork belly with the skin as shown in the picture below.

Score the flesh side of the pork belly with a knife making sure not to cut into the skin of the pork belly. Season the flesh side of the meat well with kosher salt. Then rub the season mixture into the flesh part of the pork belly making sure to rub the season into the scored areas of the flesh.

Cut about 12 to 18 pieces of kitchen twine. Roll the pork belly into a tight log and secure the rolled pork with the kitchen twine by tying the kitchen twine around the pork belly at 1 inch intervals.

Use a sharp knife or razor to score the skin of the pork belly. Score the skin all over. This helps release excess fat drippings helping to create a more crunchy skin. Then Rub the skin with the one and half tablespoons of kosher salt and one teaspoon of baking powder. This will also help with creating a more crunchy skin.

Cook roast for 24 hours on a perforated rack with a drip pan directly under the rack to catch the drippings.

When the pork has finished cooking remove pork belly from oven. Drain drippings from the drip pan.

Once the oven has reached 482 degrees, place the pork belly back into the oven. Cook the pork belly for about ten minutes or until the pork belly skin has become brown and has a crackling appearance. As the skin becomes crispy it will turn light brown to dark brown in color and have a crackling appearance.

After broiling the cooked pork belly let it rest for 15 to 30 minutes. Slice the pork belly. Serve with Italian salsa verde. This porchetta makes a delicious sandwich when topped with the Italian salsa verde and arugula. I recommend a ciabatta roll if you use these sandwich recommendations.