Description
This Italian porchetta takes two days to make. But listen to that crunch… worth every minute!
It starts with a thick piece of pork belly. Score the skin and take your time with the prep—that crispy crust starts before you even light the grill.
Then control the heat, letting the fat render while keeping the meat juicy.
Give it a rest, slice through that crackling, and pile it onto a sandwich.
Crispy skin, juicy pork, and two days of patience… gone in a few bites!
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