Fennel Spice Rub

Hi guys...this is off-topic but I wanted to post this yummy spice rub that I use all the time. My mother-in-law discovered it watching Food TV--pretty sure it's by Michael Chiarello. This makes a TON and it keeps in the fridge for months. Great for dressing up a weeknight roast chicken or pork tender--at the end I usually deglaze with white wine. Will try and get to the pork belly this weekend. Hope everyone is well! Cath

Fennel Spice Rub

20 SERVINGS

1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

1. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

2. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.