Great, glad you have been enjoying it!

That seems a reasonable substitute - I'd maybe just do the celery seed personally to be closest flavor-wise and best 'fit'. Hope you all enjoy!

I’m making my first one Sunday for Mother’s Day and company. I looked up substitutes for fennel as my wife doesn’t like the flavor. I’m going to use 1/2 cumin and celery seed. I’m sure it will be delicious!

Fennel is definitely a core part of the flavor and not sure you can really substitute. You'd be better to just omit it if you think the flavor wouldn't be something people would like.

What could be substituted for fennel?
I do not think my family would like the flavor.

The main thing with skin-on pork belly is that the skin often becomes pretty tough to eat so you will often end up discarding it, but the skin stops the fat underneath crisping (since the skin does instead) so you don't get the nice crispy crackling. Also, as a minimum, you'll want to score the skin well to allow some fat to drain as it cooks. Overall, if you get skin-on I'd still tend to recommend you remove the skin and just have a layer of fat on the outside to crisp up instead, but you can do as you prefer.
Porchetta works well with some roast potatoes and greens such as wilted leafy greens, or eg beans or broccoli. It also works really well in a sandwich with some peppery arugula and Italian-style salsa verde as a sauce.

So glad to hear you enjoyed, I can imagine it works wonderfully for Christmas!

So glad to hear you enjoyed it! It has such fantastic flavor, I might need to make it again soon myself!

That was...AMAZING!

Thanks for your comment Christine, so glad you enjoyed it. I can imagine it being a wonderful Christmas main.

I think that needs to change! Thanks Lara.

Thanks Amy, indeed it would be fantastic for a Holiday feast (or any, really!)

Apologies for the confusion - it's the tenderloin I have used. The tenderloin comes from the loin and it is possible to make this with loin as well, you would just have a larger central area and the belly would not go the whole way round. Personally I prefer using the tenderloin as I think these cuts together are more moist and flavorful, but point taken on the confusion and I have updated to be clearer. Thanks for noticing and pointing out - I hope you go on to make this and enjoy.

We use a relatively local company, Walden Local Meats - I'm not sure where you are whether they would be in your area, but hopefully there is an equivalent, as I do find it really helps both to get consistently good-quality meat and also cuts I might not otherwise get much to try. And to me, pork bely has to be crispy, it's definitely worth trying!

Thanks, Swayam, it's a great dish!

Thanks, Christine, pork can be great, especially dishes like this.

Thanks, Nancy!

Thanks, Sarah, it is so tasty!

Thanks, Julie, if I make it again any time soon I'll let you know 🙂

Thanks, Dini. It is really tasty, and the crust....yum!

Thanks, Kaila, the herbs are really great. It's a great introduction to pork belly too! Happy FF to you too, hope you had a good weekend.