Oven Bake

For the porchetta at the RoliRoti truck, Thomas uses a deboned pork middle, cutting out about half of the belly fat and leaving about 1/2 inch of fat on the loin. If you’re unable to find pork middle (a special request item, for sure), he suggests using a skin-on pork belly and wrapping the loin inside of it. Thomas also uses his signature rotisserie. Using a home version would be ideal, but this recipe has been adjusted so that it can be made in a standard oven.

This recipe is for one person—you can expand it as necessary.