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1
brine the belly In a large pot, add the rosemary, bay leaves, garlic, juniper, peppercorns, fennel seeds, crushed red pepper and 1 gallon of water.
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2
Bring to a simmer over high heat, cover and cook for 10 minutes.
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3
Add the salt, sugar and honey and stir until dissolved.
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4
brine the belly Pour the brine into a large roasting pan and let cool completely.
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5
Add the pork belly to the brine, skin side up.
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6
Cover with plastic wrap and refrigerate overnight.
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7
make the rub In a small skillet, toast the fennel seeds, juniper berries and black peppercorns over moderate heat until they are fragrant, about 1 minute.
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8
Let cool, then grind to a powder in a spice grinder.
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9
Transfer the spice blend to a small bowl and stir in the nutmeg, crushed red pepper, rosemary and garlic.
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10
make the rub Drain the pork belly and pat dry, then pick off any spices.
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11
Turn the belly skin side down and rub the meaty side with the spice blend.
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12
Transfer the pork belly to the roasting pan, skin side up, and pierce the skin all over with the tip of a knife.
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13
Refrigerate the pork uncovered overnight.
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14
make the rub Preheat the oven to 400 and position a rack in the lower third.
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15
Set the pork belly skin side down on a work surface.
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16
Roll up the belly lengthwise to form a tight cylinder and tie tightly at 2-inch intervals with kitchen twine.
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17
make the rub Return the pork to the pan and roast for 1 hour.
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18
Lower the heat to 300 and roast for 2 hours and 15 minutes longer, until the skin is deep brown and crisp and an instant-read thermometer inserted in the center registers 170.
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19
Transfer the porchetta to a cutting board and let rest for 20 minutes.
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20
Remove the twine and slice the porchetta 1/2 inch thick, using a serrated knife to cut through the skin.
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21
Serve with roasted potatoes.
