In a small food processor, add pepper, fennel, red pepper flakes, oil, lemon zest, parsley and pulse until all ingredients are fully mixed.
Take your pork belly and score the skin, past the skin and into the meat. Score it so you can slice it easily after we crisp the skin. I like it in 2 cm x 10 cm long slices so score every 2 cm across the slab and one down the middle.
Apply the wet mixture thoroughly to the top and bottom of the meat.
Apply a little of kosher salt to the bottom side of pork and more to the top to help draw out the moisture for a very crispy top. Let meat sit for 1 hour to absorb the flavors.
Preheat BBQ to 250°F. Place your pork on a rack above a pan and place on the indirect side of the BBQ for 3 hours. We want to start the pork off slow to render the fat.
After 3 hours, turn the BBQ up to 350°F and continue to cook until the meat reaches an internal temperature of 185°F. This is the point where we need to begin crisping the skin.
To finish it off, we need to jack the heat to 450°F and watch as the skin puffs. This process should take 20 minutes. After the skin expands and puffs, the meat should read 190°F internally. Let the slab rest 15 minutes then slice and serve with salsa verde.
Put all ingredients in food processor and blend until smooth.