Porchetta makes a stylish party, Provence-style

Chef Jarrod Verbiak is nothing if not patient. Perhaps the quietest of Beijing's highest-flying foreign chefs, Verbiak is happy to invest three full days to prepare a new signature dish for his menu at Bistrot B: Porchetta.

Roast suckling pig gets star treatment in many cuisines. Verbiak's version gives a French twist to a dish with roots in Italian cuisine. His slow-cooked version boasts a secret-recipe stuffing made with fresh herbs from Provence, bacon, pork belly, spinach, carrot, rice, chilies, eggs and more.

The body of the year-old piglet is gutted, deboned and arranged carefully with layers of stuffing, meat, fat and skin. Next it's rolled, sometimes spitted and then roasted, traditionally over wood.