For this recipe you’ll need to special order a boneless, skin-on pork belly with some of the rib meat still attached. And since you must salt the skin for 1 to 2 days to give the porchetta its characteristic crunch, you should plan well in advance. If you can’t fit all of the fruit stuffing inside the pork belly, transfer the remaining stuffing to a greased baking dish, cook for 1 hour and serve alongside the finished dish.