Now that's a big pork roast . Its 2 pork bellies wrapped around a boneless pork loin. The whole thing is rubbed with Rosemary,thyme, garlic crushed pepper and olive oil. A bit of spice rubbed on the outside and tied up. We cooked it for about 51/2 hours at about 275F . It was really tasty!
I first saw this done last year on the lower east side of Manhattan at a tiny place appropriately named ...Porchetta. I also saw versions of it the Food show in NYC. Its Italian and was traditionally done as a Pig Roast.
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