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All-Belly Porchetta

kept bymcainyoung
recipe bySerious Eats

1 whole boneless, rind-on pork belly, about 12 to 15 pounds
2 tablespoons whole black peppercorns
3 tablespoons whole fennel seed
1 tablespoon crushed red pepper
3 tablespoons finely chopped rosemary, sage, or thyme leaves
12 cloves garlic, grated on a microplane grater
Kosher salt
2 teaspoons baking powder



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