If you purchased a pork loin with the belly attached, unroll the roast so the skin side is down ... and secure the whole porchetta at 1- to 2-inch intervals with kitchen string.

Both porchetta and pork belly are rich and flavorful ... mainly thanks to its high fat content. When slowly roasted at a low temperature, the layers of fat and meat melt together, resulting ...

Place pig on a large baking sheet with a V-rack or turkey rack and roast ... slice of porchetta, cutting it with a serrated knife; spoon some of the pan juices over and around the pork.

For a whole pork belly, take a leaf out of the Italians’ book: slather the belly with herbs, roll it up and tie it tightly, then roast in a low oven overnight (look for a recipe for porchetta).