Traditionally, porchetta refers to a whole deboned pig, but a variation using only belly strips has become popular for ease of consumption and consistency. The inclusion of the loin often leads to dryness in the final dish, making the belly-only version preferable for optimal results.
Start the porchetta recipe a day before cooking to allow the skin to dry, needing about 10 hours of roasting time. Utilize a porchetta seasoning paste, score the belly, stuff with the paste, roll into a swiss roll, and finish by trussing before roasting.
[
Collection
]
[
|
...
]