Both porchetta and pork belly are rich and flavorful, with key similarities beyond simply coming from the same animal. But there are some critical differences as well. The primary thing to ...

If you're looking for a cut of pork with a real, juicy taste and loads of flavor, then you want the fattiest cut you can buy.

If you purchased a pork loin with the belly attached, unroll the roast so ... and secure the whole porchetta at 1- to 2-inch intervals with kitchen string. For the 2- or 3-piece roast, sprinkle ...

For a whole pork belly, take a leaf out of the Italians’ book: slather the belly with herbs, roll it up and tie it tightly, then roast in a low oven overnight (look for a recipe for porchetta).

Lay the pork belly with the skin up and rub it with the sea salt and put it in the fridge for a couple of hours. Then wash the salt off with the lemon juice. This will ensure that the pork skin ...

For a whole pork belly, take a leaf out of the Italians’ book: slather the belly with herbs, roll it up and tie it tightly, then roast in a low oven overnight (look for a recipe for porchetta).

Pork belly may have already passed its peak on restaurant menus, but since when did crispy, juicy, fatty pork ever go out of style? In fact, chef Jose Garces thinks you need to use more of this ...