- 1 whole boneless pork belly, 12-15 pounds
- 2 tablespoons whole black peppercorns
- 3 tablespoons whole fennel seed
- 2 bunches green onions
- 1 pound fennel
- 1 tablespoon crushed red pepper
- 1 jar American Spoon Whole Seed Mustard
- kosher salt and olive oil as needed
- 1. Toast peppercorns and fennel seed in a sauté pan for about two minutes. Roughly crush in a spice grinder. Chop green onions and fennel pounds. 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 additional minute. Remove from heat and cool.
- 2. While aromatics cool, place pork belly skin-side down. Score the flesh diagonally with cuts about 1 inch apart.
- 3. 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.
- 4. Preheat the oven to 300 degrees. 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.
- 5. Increase oven temperature to 500 degrees and cook until skin is crisp and blistered, 20 to 30 minutes longer. Remove from oven and rest for 15 minutes before slicing.
- 6. Serve with American Spoon® Whole Seed Mustard as a condiment.