Name: Porchetta – Dozer’s last recipe
Ingredients: 2.5 kg / 5lb pork belly with skin on; NOT SCORED (Note 1); Rub:; ▢2 tbsp fennel seeds (Note 1); ▢2 tsp black peppercorns (Note 1); ▢2 1/2 tsp cooking salt / kosher salt (halve for table salt; +50% for salt flakes); ▢3 tbsp finely chopped rosemary leaves – about 1/4 cup leaves (Note 3 for dried); ▢2 tsp red chilli flakes (red pepper flakes); ▢6 large garlic cloves; finely grated with a microplane or garlic crusher; For skin:; ▢2 1/2 tsp cooking salt / kosher salt (halve for table salt; +50% for salt flakes); ▢2 tbsp olive oil; divided; Gravy:; ▢3 tbsp pork belly fat (reserved from roasting); ▢1/4 cup plain flour / all-purpose flour; ▢2 cups water; ▢1/4 tsp freshly ground black pepper; ▢Salt; if needed (I usually don’t need)

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