Filipino-Inspired Pork Belly Porchetta

1. Rinse pork belly and pat completely dry. Place skin-side up and thoroughly pierce the skin with a Jaccard, avoid the meat.
2. Brush skin with white vinegar. Flip meat-side up and evenly add lemongrass, green onions, parsley, garlic, salt and pepper.
3. Roll tightly into a porchetta-style roast and secure with butcher’s twine every 1½–2 inches.
4. Place on a mesh rack over a sheet pan and refrigerate uncovered for 1–2 days to help dry the skin.
5. Preheat Traeger to 275°F. Lightly brush the outside with dark mushroom soy sauce and cook for 2 hours, brushing lightly with low-sodium soy sauce every hour.
6. Increase Traeger to 350°F and cook another 30–45 minutes until beautifully browned and crispy.
7. Rest 10–15 minutes, remove twine, slice and DEVOUR. 🔥