Porchetta

1 tablespoon fennel seeds

1/2 tablespoon whole black peppercorns

1 tablespoon very finely chopped sage 

1 tablespoon very finely chopped rosemary

1 tablespoon minced garlic

1 teaspoon red pepper flakes

Zest of 1 orange

1 (3-pound) piece skin-on pork belly

Salt 

Line a baking sheet with parchment. 

In a small skillet over medium heat, toast fennel seeds and peppercorns until fragrant, about 2 minutes. Transfer to a spice grinder and grind until fine. Mix with herbs, garlic, pepper flakes and zest. Set aside. 

Using a very sharp knife, cut a diamond pattern into the flesh side of the pork belly, then flip it over and cut a diamond pattern into the skin. 

Season the skin side with salt then flip it over and season the flesh side with salt. Sprinkle spice mixture over the flesh side. 

Starting with a short edge, roll pork belly into a log. Use kitchen twine to tie the log so it stays rolled. Place on prepared pan and transfer to the refrigerator, uncovered, for at least 12 hours and up to 24 hours.

Heat oven to 300 F. Roast for 2 hours or until a thermometer inserted in the center reads 150 F. Increase heat to 450 F and roast until skin is golden brown and crunchy, about 20 minutes. Let stand 5 minutes before untying and slicing.