Smoked Porchetta

Italian porchetta is already one of the world's great pork preparations - adding smoke takes it to another dimension. The fennel and herb filling perfumes every slice, while the crackling skin provides irresistible crunch. This is the kind of showstopper that makes your reputation as a host.

Porchetta is perfect for Italian-themed dinner parties, holiday gatherings, or any special occasion. It's traditionally served at festivals and celebrations in Italy, so it fits right in at your own festive events. Sunday dinner with extended family is another perfect occasion - it feeds a crowd and impresses everyone.

Serve sliced porchetta on crusty Italian bread for incredible sandwiches, or plated with roasted potatoes and bitter greens like broccoli rabe. A simple arugula salad with lemon and Parmesan cuts through the richness beautifully. White beans braised with sage make a hearty accompaniment.

While fennel is traditional, you can experiment with other Mediterranean flavors. Orange zest and thyme create a Provençal twist. Lemon, oregano, and sun-dried tomatoes give it Greek flair. Keep the structure - seasoned pork belly rolled around a filling - but play with the flavor profile.

Achieving crispy skin is crucial. Score it deeply, rub with salt, and let it dry uncovered in the fridge overnight. Start the cook at a moderate temperature to render the fat, then crank up the heat at the end to blister that skin to crispy perfection.