Porchetta, a rolled pork roast, can be made with different cuts. Scott uses all pork belly for this ultra-rich version.

"A slice of this tender meat with its crispy skin makes everyone happy," says Scott.

 

Make the brine: Fill a large pot with 1 gallon water. Add the garlic, fennel seeds, juniper berries, peppercorns and thyme. Bring to a boil, then reduce the heat and simmer 10 minutes. Remove from the heat, whisk in the salt and brown sugar, and let cool to room temperature.

Brine the pork: Put the pork belly in a large roasting pan and pour the brine over it. Cover and refrigerate 24 hours.