You can halve this recipe, but chef Gerard Craft says he likes to make a lot so he has leftovers for sandwiches. We recommend ordering pork belly through an independent butcher, not a supermarket. The staff will be more accustomed to unexpected orders, and you're less likely to receive a rock-solid frozen belly. They may even remove the skin and trim the meat for you. Fennel seeds work, but look for fennel pollen, which has a sweeter and more intense flavor than fennel seed, at specialty stores or online.
* Pork belly skin:
Crispy skin is one of the pleasures of porchetta, but if you're squeamish about it (or can't be bothered with the prep), just order a skinless belly. You'll still be taking advantage of pork belly's richness and intense porky flavor.