7. Stuffing and stitching of the piglet;

8. Bathing, shaving and wrapping of the piglet;

9. Poaching and chilling of the piglet;

10. Washing, drying, seasoning and roasting of porchetta;

11. Preparations of the accompaniments;

12. Slicing and serving.

A more modest version has become popular in North America, a skin-on pork belly that's just long and wide enough to wrap around a trimmed, center-cut pork loin for slow-roasting. Online recipes for this shortcut average about 24 hours of preparation time.

Verbiak, however, isn't cutting any corners, and the result is sublime pork and crispy crackling, cooked to perfection along with two sumptuous side dishes. If you're quick enough, you'll get one of the pig's ears, which the chef considers a special treat.

With so much preparation required, porchetta requires pre-ordering five days in advance. It will take that long anyway to organize a party for six to 10 of your closest friends or favorite gourmands. (That's the same list, right?) The complete meal for the group, including the porchetta and two side dishes, is 2,880 yuan ($443), or 3,500 yuan with a magnum of Chateau d'Esclans Whispering Angel rose wine or two hours of free-flowing craft beer. (Prices subject to 15 percent service charge as well as the new 6 percent value-added tax.)

If you go

Bistrot B

At the Rosewood Beijing, Jing Guang Centre, Hujialou, Chaoyang district.

010-6536-0066.