How to make Porchetta

This is porchetta done properly: pork belly rolled and roasted low and slow, with spicy nduja, lemon zest, and woodsy herbs tucked inside. The secret to that glassy crackling is drying out the skin overnight. Season every layer, and tie the roll tightly to keep everything in place. Let it roast low and slow, then blast it with heat to finish. It’s show-stopping, make-ahead friendly, and wildly good in a sandwich the next day. This beautiful recipe is both a technique and a recipe. We stuff our porchetta with nduja, sage and rosemary, but you can go your own way.