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Use slabs pork belly about 3-4 kg.
You need chicken liver.
Use medium size onions (chopped).
Provide pulp of garlic (chopped).
Use vegetable oil.
Use salt and pepper for seasonings.
Provide chopped mix herbs (parsley, thyme, rosemary).

The pig is stuffed with fennel, garlic, and herbs, and often livers, ground pork, and/or sausage, and roasted over a spit. Although porchetta can be found throughout Italy (most notably in Lazio), it originated in the central region of Umbria. A hefty fennel flavouring sets it apart from other regional porchettas, with Umbrians basing the stuffing on the plentiful wild fennel that grows there. Porchetta (pronounced "pore-KET-ah") is a famous Italian dish of boneless and butterflied pork shoulder stuffed with freshly made sausage and wrapped and roasted in pork belly, which crisps up oozes delicious juices when the porchetta is sliced.

Sauté onion and garlic until medium crispy in oil, add the liver stir it, season with salt and pepper, mix in the chopped herbs. Set it aside for filling afterwards..
Trim the pork belly, scraping out some excess or carcass seasons with salt and pepper..
Flattened the belly, fat side down, then filled in with liver mixture evenly..
Roll the belly skin out,, then tie it with the string tightly, then make a scores in skin of the belly for a good crispiness of the skin.
Bake the belly in slow roasting in a oven with 145F for about 1HR..

We've substituted pork loin for the shoulder since it holds together and makes slicing easier. It's best to prepare the porchetta the day before. The quintessential taste of Italy is not pasta, not pizza, not Barolo, and not olive oil. It is porchetta, a rich, fatty, herby, crazy fragrant, crazy good, boneless pork roast swaddled in incredibly crunchy pork cracklins, sliced, and served on a rustic bun. Porchetta is a classic Italian pork roast, great in sandwiches.

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