Porchetta

Yes—rub and roll the porchetta up to 24 hours ahead, wrap it tightly in plastic wrap, and refrigerate. Bring to room temperature for 30 minutes before roasting. You can also cook it entirely 1 day ahead, cool, wrap, and refrigerate; warm slices gently in a 325°F oven for 10–15 minutes before serving.

Many will if you ask; it takes them 5 minutes and makes the dish infinitely easier. If yours won't, ask for a pork shoulder (the upper part of the front leg) instead, which is boneless and produces similar results, though it cooks faster—check temperature at 3 hours.

Moist skin will never crackle—pat the pork completely dry before roasting and do not cover it or baste the skin during cooking. Also ensure the oven is fully preheated to 300°F and the final 425°F crisping step is not skipped. The skin must be completely dry and exposed to high heat at the end.

Pork belly is traditional and produces the best results thanks to its high fat content. A boneless pork shoulder or pork loin will cook faster (1.5–2 hours) but won't have the same luxurious texture or crackling skin. Porchetta is specifically a belly dish.

Serve with roasted potatoes, bitter greens like rapini or chicory sautéed with garlic, a bright salad, crusty bread, and the pan drippings spooned over each slice. Italian-style vegetables like roasted peppers or zucchini are also authentic.

Wrap cooled porchetta slices tightly in foil and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently in a 325°F oven covered with foil for 8–12 minutes. Do not microwave, as this softens the crackling skin. Cold slices are also delicious in sandwiches.