Oftentimes you can purchase pork belly at your local butcher. Simply wrapped a 1-inch-thick piece over the pork loin before tying the roast. Or you can do what our tester Helen Doberstein did: Ask the butcher to wrap the pork in skin taken from another piece of pork. In her case, it was from a pork leg. Last, if all else fails, thick-cut bacon will work, too.