First post here, glad to be able to be part of a great forum.
I recently made porchetta and used standard butcher's twine to tie up the pork belly. The twine becomes embedded in the pork while roasting. After resting the porchetta, the twine was very difficult to remove without breaking the meat apart. I ended up slicing with an electric knife and leaving the twine in place, removing what I could. Any thoughts on dealing with this?
I’ve considered using stainless steel hooks instead of twine every inch or so to hook the belly ends together but have not tried it yet.