Seasons Greetings to everyone. I am assembling a Porchetta for Christmas Eve dinner, and I have a question about the pork belly. I'm finding it nearly impossible to track down a skin-on pork belly, so I'm wondering if the dish can be prepared with a skinless belly? Obviously you wouldn't get the cracklings, but I would think the outer layer of fat would still crisp up. Is skin-on belly essential for the success of the dish? Thanks.