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Porchetta Question

WasatchWanderer | Dec 22, 2016 07:35 AM

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.

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