Brisket needs to be taken with a small amount of fat with a meat layer.

In a pot pour water to boil, add all spices, salt, sugar, crushed garlic. Boil for 3-5 minutes, remove from heat.

Add Kikkoman soy sauce and rice vinegar and allow to cool to room temperature.

Pour the marinade pork belly, send it to marinate for a day in the refrigerator.

In a small pan fry the mixture of peppers, cloves, allspice, fennel seeds and coriander until fragrant, turn off the stove. Add dried Basil, rosemary and dried chilli as desired. Put spices in grinder and grind very fine not.

The brisket, remove from marinade, dry with paper towels, brush skip through the press garlic, sprinkle with spices, salt.

Twist into a roll, tie threads at a distance of 1.5-2 cm from each other. Using a sharp knife, prick the skin so that during roasting the fat has melted and skin is crispy. Both sides put the loaf on a large clove of garlic, so it does not rotate the pan during baking. Bake 1.2-1.5 hours at 160* in the mode of polykovichi every 10 minutes, basting the loaf with the separated fat. In the presence of a thermometer, the internal temperature of the finished loaf should be 68* are Ready to roll, allow to cool, remove skin, cut into portions.