The Food Lab: Better Home Cooking Through Science

STEP 8: TIE IT Roll up your porchetta lengthwise (with a
full pork belly, you should be able to just barely get the
ends of the rind to touch; if you have trouble, don’t worry—
it’s OK if they don’t quite meet). If you’re fancy, you can
then tie up your whole porchetta with a single long piece of
twine using butcher’s knots, but for most of us, regular old
double granny knots will do. The easiest way is to lay out
foot-long lengths of twine at 1-inch intervals on your cutting
board, then lay the roast on top. Working from the ends
toward the center, tie your roast up as tightly as you can.