INGREDIENTS
40 cloves
garlic (3 to 4 heads), lightly smashed
2 tbsp
fennel seeds
6 tbsp
dried juniper berries
3 tbsp
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
2 tbsp
fennel seeds
1 tbsp
dried juniper berries
1 tbsp
black peppercorns
1/4 tsp
ground nutmeg
2 tbsp
chopped fresh thyme
4 cloves
garlic, coarsely chopped