Colin Fassnidge and Anthony Puharich deliver a cracking, crackling porchetta.

A total pork show-stopper complete with crispy crackling. What could be better? You'll need to start this recipe at least 5 hours ahead, and you’ll need kitchen string.

This crunchy pork is the ideal Sunday roast option for your family or nine of your closest mates (serves 10).

"Porchetta is an iconic dish, especially around Lazio. This version is inspired by the Ariccia region, so it's got lots of rosemary, garlic and tellicherry black pepper" - Nino Zoccali.

This cracking pork roast recipe by celebrity chef Matt Moran is a cut above the rest.

Melbourne chef Geoff Lindsay is inspired by Bali with his roasted sticky pork dish.

“I love changing the hero protein on the table. Pork, with its succulent meat and crispy crackling, is paired here with a hint of spice,” says Justine Schofield.

Impress friends with this autumnal take on a family favourite.

Go all out with this recipe for the best pork cracking and festive pistachio stuffing.

“You’ll need to allow a day in advance to dry out the pork skin, uncovered, in the fridge, which will help achieve crisp crackling. The fat from the roast that drips into the pan is liquid gold; use it to roast potatoes to serve alongside the porchetta, or strain into a container to use later. Store in an airtight container in the refrigerator" - Anthony Puharich. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.