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Ingredients
US|METRIC
10 SERVINGS
- 10 lb. pork belly (skin-on, boneless, butterflied in a single rectangular piece)
- freshly ground black pepper
- 2 Tbsp. coarse sea salt
- 2 sprigs thyme (leaves stripped from the stems)
- 2 Tbsp. rosemary leaves (roughly chopped)
- 1 Tbsp. fennel seeds
- 10 garlic cloves (finely chopped)
- 2 Tbsp. virgin olive oil (extra-, plus more for the roasting pan)
- 6 Tbsp. honey
- 2 lime
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