1 large boneless piece of pork belly meat, about 12 to 15 pounds (preferably a small spiced pig or a piglet under a hundred pounds)

2 tablespoons whole black peppercorns

3 tablespoons fennel seeds (that's cumin)

1 tablespoon crushed red chili peppers

3 tablespoons finely chopped rosemary

12 cloves of garlic, in a miniature grater Ground

Coarse salt

2 teaspoons baking powder

To make:

1. Place the pancetta skin side down on a large cutting board. Using a sharp chef's knife, carve the meat at an angle at about 1-cm intervals. Rotate the knife 90 degrees and repeat, scoring the meat in a diamond pattern. Do not cut through the skin of the meat.

2. Toast the peppercorns and fennel seeds in a small saucepan over medium heat until they turn light brown in color and come out fragrant, about 2 minutes. Transfer to a spice grinder until coarsely ground.

3. Season the pork with a good pinch of salt, then sprinkle with cracked pepper and fennel, red pepper, chopped rosemary and chopped garlic. Give the pork a massage with your hands, rubbing the mixture y into the crevices of the meat.

4. Roll the pork belly meat into a tight log and push it onto the top of a cutting board, seam side down. Cut 12 to 18 strands of thin kitchen twine into lengths long enough to tie up the pork and drop them at regular intervals along the chopping board, about 1 to 2 centimeters apart each. Place the pork seam side down on the twine. Tie tightly, starting at the ends and finishing in the center. 2 tablespoons coarse salt mixed with 1 teaspoon baking powder, spread evenly over the skin of the tied pork.

5. If you feel the pork belly is too big for you, cut it in half and refrigerate at least overnight. Keep it in the freezer if you don't plan to cook it anytime soon.

6. Adjust the oven rack to the lower-middle position and preheat the oven to 300° F. Place the pork in a large roasting pan on a V-shaped rack or, if you plan to roast both halves at the same time, on a wire rack in a framed roasting pan. Roast in the oven until the pork reaches an internal temperature of 160°F, about two hours, drizzling with a small spoon every half hour in between. This step is to keep the skin from burning so that the pork cooks slowly on the inside.

7. When the pork rolls are almost done, raise the oven temperature to 500°F and continue to bake until the skin is completely crispy and bubbly, about 20 to 30 minutes.

8. Remove the rolls from the oven and let them rest for 10 minutes wrapped in tin foil, cut them with a chef's knife to your favorite thickness and enjoy.

Note:

Pork belly meat must choose a leaner piglet, or a small fragrant pig is best.

In the 6th step is the most critical, always pay attention to not let the skin prematurely crispy, or when the internal meat is cooked through the skin on the grill.

Chilling the meat in the refrigerator is also a necessary step to acidify the meat and to ensure that the internal meat marinade is well flavored.