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I use Kenji's method
https://www.seriouseats.com/all-belly-porchetta-recipe-italian-roast-pork
But this year I swapped out fennel seed for fennel pollen to be extra boujie, you have to use it very sparingly compared to fennel seed
NurseHolliday
Can you talk me otherwise through your porchetta (Size of belly, cook method etc) and whose recipe you used if anything? I’m keen to try one but lots of variants out there. How did it go? Pitfalls?
ETA: should have just kept reading the thread…