1 whole boneless pork belly, 12-15 pounds
2 tablespoons whole black peppercorns
3 tablespoons whole fennel seed
2 bunches green onions
1 bulb fennel
1 tablespoon crushed red pepper
1 jar American Spoon® Sour Cherry Mustard Add to Cart
kosher salt and olive oil as needed
Toast peppercorns and fennel seed in a sauté pan for about two minutes. Roughly crush in a spice grinder. Chop green onions and fennel bulb. Place a few tablespoons of oil in the sauté pan and add fennel and onion. Cook over medium-high heat until soft, about ten minutes. Add crushed spices, crushed red pepper and cherry mustard. Sauté for an additonal minute. Remove from heat and cool.
While aromatics are cooling, place pork belly skin-side down. Score the flesh diagonnaly with cuts about one in apart and 1/2″ deep. Rotate the belly and repeat to create a diamond pattern.
Season the pork with salt and rub the aromatic mixture into the scored belly, then roll the belly into a tight log. Tie the roast tightly with kitchen twine, spacing the strings about 1 inch apart.
Preheat the oven to 300°F. Place pork in a large roasting pan and roast, basting with pan drippings every half hour. Continue cooking until a knife can be inserted into pork with very little resistance, about four hours total.
Increase oven temperature to 500°F and cook until skin is crisp and blistered, 20 to 30 minutes longer. Remove from oven and rest for 15 minutes before slicing.Print this recipe.