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Chef-tested tips for perfect porchetta

Porchetta, pork loin/belly that’s rolled with herbs and aromatics, then cooked till crackling on the outside and tender on the inside, is totally worth the effort.

Porchetta, a pork dish created centuries ago just outside of Rome, is officially worth it. “This is a labor-intensive dish; however, it is soooo worth it,” says University of Albany Executive Chef Jeffrey Rayno. “Relish the crispy skin and succulent center.” Don’t have to tell us twice! Check out these tips and tricks from onsite chefs for pure porchetta perfection.

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