In Italy, Porchetta is a deboned pig, stuffed and rolled, and there are many versions depending on the region. I wanted to make Porchetta, but was not quite up to deboning and stuffing a pig, so I decided to do what you might consider “Porchetta Lite”. After doing some searching through recipe books and on the interwebs to see what other people have done, I saw a few variations. Some used pork loin, some pork shoulder, some pork belly. I even came across a few that used pork loin wrapped in pork belly! Again, that seemed like a bit of overkill to me. I figured Pork belly suffed with some Tuscan inspired herbs and garlic and rolled up would make for a delicious and easy porchetta in a home oven. I was right, it turned out great.