Porchetta

1. Lay the Pork belly skin-side down on a clean work surface. Using a sharp knife, score the flesh of the Pork belly deeply in a crosshatch pattern, being careful not to cut through the skin.

2. In a small bowl, combine the Fine sea salt, freshly ground Black peppercorns, crushed Fennel seeds, chopped Fresh rosemary, chopped Fresh sage, and minced Garlic to create the aromatic rub.

3. Rub half of the aromatic mixture generously over the flesh side of the Pork belly, ensuring it gets into all the scored crevices.