Prep

Prepare peppercorns, fennel seed, red pepper, herb leaves, garlic, and baking powder.

Place pork belly skin-side down on a large cutting board.

Using a sharp chef's knife, score flesh at an angle using strokes about 1-inch apart. Rotate knife 90 degrees and repeat to create a diamond pattern in the flesh.

Seasoning

Toast peppercorns and fennel seed in a small skillet over medium-high heat until lightly browned and aromatic, about 2 minutes.

Transfer to a mortar and pestle or spice grinder and grind until roughly crushed.

Porchetta Prep

Season pork liberally with salt then sprinkle with crushed pepper and fennel, red pepper, chopped herbs, and microplaned garlic. Use your hands to rub the mixture deeply into the cracks and crevices in the meat.

Roll belly into a tight log and push to the top of the cutting board, seam-side down.

Cut 12 to 18 lengths of kitchen twine long enough to tie around the pork and lay them down in regular intervals along your cutting board, about 1-inch apart each. Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the center, tie up roast tightly.

Combine 2 tablespoons kosher salt with 2 teaspoons baking powder. Rub mixture over the entire surface of the pork.

If the roast is too large and unwieldy, carefully slice it in half with a sharp chef's knife.

Wrap tightly in plastic and refrigerate at least overnight and up to three days.

Porchetta Bake

Adjust an oven rack to the lower-middle position and preheat oven to 300°F.

Place pork in a v-rack set in a large roasting pan, or if cooking both halves at the same time, on a wire rack set in a rimmed baking sheet.

Place roasting pan in the oven and roast until the internal temperature of the pork reaches 160°F, about two hours, basting with pan drippings every half hour.

Continue roasting until a knife or skewer inserted into the pork shows very little resistance aside from the outer layer of skin, about two hours longer.

Increase oven temperature to 500°F and continue roasting until completely crisp and blistered, about 20 to 30 minutes longer.

Alternatively, you can remove the roast from the oven and tent with foil for up to two hours before finishing it in a preheated 500°F oven.

Tent with foil and allow to rest for 15 minutes. Slice with a serrated knife into 1-inch thick disks and serve.