Porchetta
Servings: 10-12 INGREDIENTS For the brine and pork: 40 cloves garlic (3 to 4 heads), lightly smashed 2 tablespoons fennel seeds 6 tablespoons dried juniper berries 3 tablespoons black peppercorns 1 bunch thyme 1 1/2 cups kosher salt 1/2 cup packed light or dark brown sugar 1 7-to-8-pound pork belly For the rub: 2 tablespoons fennel seeds 1 tablespoon dried juniper berries 1 tablespoon black peppercorns 1/4 teaspoon ground nutmeg 2 tablespoons chopped fresh thyme 4 cloves garl