>>21707805
>>21709143
Porchetta is a real pain to prep and if you don't have people to share it with, you're basically leaving a huge hunk of meat for lettovers and the skin's going to go soft/chewy by the time you come back to it. I'd recommend just doing quick pork belly strips. As you would a pork belly roast, but just precut the entire thing and cook chunks of it as you want per meal and the skin's always fresh and crispy. Really, doing porchetta and rolling it all up is just for presentation's sake. If you precut the meat, you can just season all over the increased surface area.

Another recommendation is acquiring pork jowl. The absolute best cut of pork. Literally impossible to cook wrong. However, not so easy to find. I get it from an Asian supermarket personally. Also for something candyish?, you might also like pork floss which you can also find at Asian supermarkets. It's what it sounds like, pork, but made into cotton candy-like floss. Also nice to use as seasoning.