Instructions
- In a skillet over medium heat, toast the fennel seed and black pepper until fragrant, 1–2 minutes. Transfer to a spice grinder and pulse until coarsely chopped. Mix spice grind with 1 tbsp kosher salt, red pepper flakes, and sage.
- Remove 1/4 of the pork belly skin. With the pork belly meat side up and using a sharp knife, score the meat every inch, making a criss-cross pattern. Flip the pork belly over and score the skin horizontally.
- With the meat flesh side up, spread the garlic over the meat and into the criss-cross crevices. Repeat with the spice blend.
- Starting with the pork belly skin side down on the the removed skin side, tightly roll. Secure with 7 pieces of butcher twine, equally spaced. Place the rolled pork belly on a sheet pan with a wire rack and refrigerate, uncovered, overnight.
- Prepare the grill for indirect rotisserie cooking over medium heat (350º-450ºF).
- Remove the pork from the refrigerator. Brush skin with olive oil and season with remaining salt.
- Mount pork belly on the rotisserie spit and grill over indirect medium heat, 350º–450º F, until the internal temperature reaches 190º F with an instant-read thermometer, about 4– 4 1/2 hours. If the grill temperature drops, add a handful of unlit coals every hour.
- Remove from grill and spit. Tent with aluminum foil and allow to rest for 30 minutes. Carve and serve.
Special Equipment
- butcher's twine
- rotisserie
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