Although gathering the ingredients, the preparation and cooking time were tedious, it was so worth it in the end. Mr. Incredible has already requested porchetta instead of turkey for Thanksgiving!
adapted from Cooking and Eating in Maine
1 five to six pound piece fresh pork belly, skin on
1 three pound boneless, pork shoulder
2 tablespoons crushed red pepper flakes
1 tablespoon minced parsley
2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
4 garlic cloves, minced
ground black pepper
Up to 1 tablespoon Kosher salt
For the herb paste: Add sage, rosemary, parsley, dried chili flakes, garlic, and salt and pepper in a bowl. Stir to combine. Set aside.
Prep the pork belly: First, do a test-fit of the two pieces of pork. Place the belly skin-side down, and arrange the shoulder in the center. Roll the belly around the shoulder so the ends of the belly meat (my pork belly only covered the top of the pork shoulder, which turned out fine). If any of the belly or the loin overlaps, trim meat with a sharp knife.
Flip belly over, and sing a paring knife, poke dozens of 1/8 inch deep holes through the skin, all over the belly.