And, here is one more porchetta idea that I cut out of a Plate magazine a while back - Needs a tad of adjusting for quantity.
PORCHETTA
Executive Chef Erin Williams
Olympic Provisions - Portland, Ore., USA
Yield: 20 servings
Cold water 1 gal
Kosher salt 1 C
Sugar 1/2 C
Pork belly, 10- to 12-Lb 1 each
Olive oil as needed
Italian sausage
4 Lb
Maple syrup (optional) as needed
Sea salt as needed
Eggs as needed
Toast as needed
1. Combine water, salt and sugar. Submerge belly in brine, top with a weight so it stays submerged and refrigerate 24 hours.
2. Remove belly from brine, pat dry, then halve belly crosswise. For each porchetta roast, turn belly skin-side down. Pack 2 pounds sausage down middle of each belly half lengthwise and roll up tightly to form a log. Tie with butcher’s twine. Sear porchetta in olive oil until brown on all sides. Roast in a rotisserie or 375-degree F oven until internal temperature registers 135 degrees F, about 2 hours. Cool to room temperature and refrigerate overnight.
3. To serve, slice porchetta crosswise into 1-inch pieces. Heat olive oil in a cast-iron pan. Brown porchetta on both sides until crispy and thoroughly warmed through. Glaze with maple syrup (if using), season with sea salt, and serve with eggs and toast.
doesn't that just look good...