Keeping on with our pork belly post lately, here is one of Italian preparation instead of the normal Chinese preparation we do: an all pork-belly prochetta, where the pork belly is scored, then cured with an aromatic mix of garlic, black peppercorn, fennel seeds, crush red pepper, sage. The belly is then rolled up and tied up with strings and roasted until the skin is crisp. You can see the detailed instruction from the Food Lab at Serious Eats here. This dish always turns out great and will definitely impress your guests. We like to serve it with a bright salad for contrast, this time we did a balsamic roasted beets salad with arugula, marcona almonds, and goat cheese (recipe from here).