3lb pork belly butterflied, dry brine overnight with salt.
Rubbed with fennel seed, orange and lemon tests, red pepper flakes, rosemary, and sage.
There was literally no meat on this so I wrapped a pork loin in the belly. Did it on the joetissere. 350ish for maybe 1.5hrs. Cooked to maybe 140 internal. Threw her under the broiler to get the skin crisp.
Served with polenta, salsa verde, and broccoli rabe. Failed to get pics of it sliced.
by LMJ9158