Servings: 10

1 whole boneless, rind-on pork belly, about 12 to 15 pounds 1 whole boneless, rind-on pork belly, about 12 to 15 pounds
2 tablespoons whole black peppercorns 2 tablespoons whole black peppercorns
3 tablespoons fennel pollen (or ground seeds if you must) 3 tablespoons fennel pollen (or ground seeds if you must)
1 tablespoon crushed red pepper 1 tablespoon crushed red pepper
3 tablespoons finely chopped rosemary, sage, or thyme leaves 3 tablespoons finely chopped rosemary, sage, or thyme leaves
12 cloves garlic, grated on a microplane grater 12 cloves garlic, grated on a microplane grater
1/2 teaspoon of lemon zest ½ teaspoon of lemon zest
Kosher salt Kosher salt
2 teaspoons baking powder 2 teaspoons baking powder
Sandwich bread / rolls Sandwich bread / rolls
2 cups of arugula lightly tossed in vinaigrette 2 cups of arugula lightly tossed in vinaigrette
2 cups of caramelized onions (Caramelized Onions) 2 cups of caramelized onions (Caramelized Onions)
Additional chopped up rosemary mixed with crunchy salt Additional chopped up rosemary mixed with crunchy salt

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.
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.
Season pork liberally with salt then sprinkle with crushed pepper and fennel, red pepper, chopped herbs, lemon zest 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 top of 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 1 teaspoon baking powder. Rub mixture over entire surface of porchetta.
If roast is too large and unwieldy, carefully slice in half with a sharp chef's knife. Wrap tightly in plastic and refrigerate at least overnight and up to three days. If desired, porchetta can also be frozen at this point for future use (see note)
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 oven and roast until internal temperature of 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 asides from the outer layer of skin, about two hours longer. NOTE: I think this is way too long and will result in a dried out Porchetta, but I'm going to have to do some research and see what I normally do.
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.
For each Sandwich: subheading: For each Sandwich:
Slice a ½" thick piece from the Porchetta.
Chop up the skin to create crunchy bits.
Sop up some of the juices with the bread.
Put some caramelized onions on the bottom.
Put the Porchetta on top of the onions.
Put some arugula on top of the Porchetta.
Sprinkle some of the rosemary / salt on that.
Top it with bread and prepare yourself for pork heaven.