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Add all marinade ingredients to a food processor and blitz until combined
Score and poke multiple holes into the skin of pork belly
Butterfly the pork belly starting on the long edge, gradually opening it like a book without cutting through completely
Score the flesh side in a criss cross pattern, drizzle with American mustard and massage into the scores, season with Maldon sea salt
Pour the marinade over the flesh side and massage into scores
Roll the pork belly tightly from the outside of the non-skin end and tie with butchers twine, placing knots every 2cm
Cover the skin in sea salt and rest in the fridge overnight to dry
Preheat oven to 220-240 degrees
Dry the porchetta with paper towels, drizzle with olive oil, massage into skin and cover with Maldon sea salt
Cook at 220-240 degrees for 30 minutes, then lower to 180 degrees for 1 hour
For the last 20 minutes, increase temperature back to 220 degrees to get crackling
Rest before serving with fresh bread rolls, Swiss cheese, pickles and mustards