Ingredients:

    4.4 pounds boneless pork belly

    1 tablespoon salt

    1 teaspoon pepper

    1 teaspoon dried thyme

    1 teaspoon dried rosemary

    1 clove garlic, minced

    1/2 cup fresh sage leaves

    1/4 cup olive oil

Instructions:

    Place the pork belly on a baking sheet. Season with salt, pepper, thyme, rosemary, and garlic.

    Place the sage leaves on top of the meat.

    Roll up the meat into a tight cylinder.

    Tie the roll with kitchen twine.

    Brush the roll with olive oil.

    Roast in the oven at 350°F (180°C) for 2-3 hours, or until the skin is crispy.

Tips:

    You can score the skin of the meat to make it even crispier.

    You can add other spices to the stuffing, to taste.

    Porchetta can be served fresh with roasted potatoes, vegetables, or salad.

Enjoy!