Note that you will need cotton string for this recipe:

First, prepare the filling.

Chop sun-dried tomatoes, garlic, and thyme together.

Season the filling with salt and pepper.

Now, spread the filling well on the meat side.

Roll the pork belly tightly, ensuring there's crackling all around the roast.

Tie a piece of kitchen-grade cotton string around it.

Rub coarse salt well into the crackling.

Now, place your porchetta in the oven on a small roasting pan with a rack.

Place the roast in a cold oven and set the heat to 125 degrees Celsius (257 degrees Fahrenheit) with fan.

Turn the porchetta a quarter turn every half hour so it becomes crispy all over.

After two hours, increase the temperature to 150 degrees Celsius (302 degrees Fahrenheit) and continue turning the porchetta.

Continue this until your porchetta has a core temperature of 65 degrees Celsius (149 degrees Fahrenheit).

Then check the porchetta to see the status of the crackling's crispiness.

Increase the heat to 250 degrees Celsius (482 degrees Fahrenheit) or use the grill function and give it a few minutes where the crackling needs the last bit of crispiness.

Allow the meat to rest for 10-15 minutes before cutting and serving.