Place the porcelet, skin-side down on a cutting board. Remove any bones, trim off the nipples if present, square it up and trim the overlapping end for a smooth closure
Use a sharp knife to score the flesh at a diagonal about 1-inch apart. Rotate knife and repeat to create a diamond pattern
Toast peppercorns and fennel seeds over medium-high heat until lightly browned and aromatic – about 2 minutes. Transfer to a spice grinder and grind
Combine the lemon zest, toasted spices, and herbs. Micro-plane the garlic
Season pork liberally with salt then rub in the garlic. Rub in the mixed spices and herbs. Use your hands to rub everything into the cracks and crevices in the meat
Lay the tenderloin near one end of the porcelet, add the breakfast sausage alongside the tenderloin and the mushroom duxelle alongside that
Roll the belly into a tight log and push to top of cutting board, seam-side down
Cut 5-6 lengths of butcher twine long enough to tie around the pork. Begin in the center, then alternate from side to side, about an inch apart and tie each one tightly with a butchers knot
Place the porcelet seam side down on a rack over a rimmed baking sheet and refrigerate uncovered 2 days until ready to cook. You want the skin to dry so it will crisp properly
Preheat oven to 445
Place the porcelet in the oven on a rack in a roasting pan and cook for 45 minutes. Check the skin and if it’s not beginning to crisp roast another 10 minutes on 445
Reduce the heat to 285 and roast for about 2-1/2 hours until the internal temperature reaches 160
Check after 2 hours with a meat thermometer in the center of the porcelet
Remove from oven and use a kitchen torch lightly to finish crisping the skin and make it bubble
Tent with foil and let it rest for 10 minutes. Slice with a serrated knife into 1-inch thick disks and serve immediately
Plate with potatoes and spring mix greens, drizzled with avocado salsa verde. Finish the garnish with demi-glace and a few small dollops of black garlic sauce