Pork Belly Porchetta (with Crispy Skin!)

one whole pork belly, skin on (approx 10lb)

• 2 tablespoon whole black peppercorns
• 2 tablespoon fennel seeds
• 4 tablespoons finely chopped rosemary
• 3 tablespoons finely chopped sage
• 3 tablespoons finely chopped oregano

zest of 2 oranges

• 6 cloves garlic, peeled & minced
• 1 tablespoon salt

1. Place the peppercorns and fennels seeds in a dry frying pan, and toast over medium heat until fragrant. Pour into a spice grinder and blend until smooth.
2. Place the pork belly onto a large board, skin side up. Use a very sharp knife to score the skin. You can either run lines straight up and down, or in a diamond grid pattern - either way, it achieves the same result, with different looks.
3. Flip the belly over so it's meat side up. Season liberally with salt, then smear the minced garlic across the surface of the meat. Season with pepper, fennel and orange zest, then sprinkle the herbs across the meat.
4. Pull the sides of the belly together to form a roll. Secure with butchers twine every inch or so until your roll is fully formed.
5. Place a rack over a tray, then place the belly roll seam side down the rack. Leave uncovered and place in fridge overnight or at least 10 hours to dry out the skin.
6. Heat a Kamado Joe to 300f and attach the JoeTisserie.
7. Once the grill is at correct temperature, secure the pork roll to the rotisserie stick using forks, and place over the coals to rotate. You are simultaneously looking to cook to an internal temp of 145-150, and have the skin puff up into crackling. This will take about two hours. Make sure your belly is not too long, otherwise the edges will not puff properly.
8. If you are at the correct internal temperature but the skin isn't quite crisp enough, leave the lid open and stoke the coals beneath the skin to promote a hot heat to finish it off.
9. Rest the pork belly for at least 15 minutes prior to serving, then carve into individual portions.