Sara Jenkins is either divinely prescient or just plain lucky. Her shiny new East Village shop, Porchetta, arrives at the precise moment when New Yorkers’ highly honed palates demand top-quality, carefully sourced, beautifully cooked food but their economy-shocked wallets can’t necessarily spring for it. Add to that the fact that we somehow haven’t reached a saturation point for pork—Porchetta’s luscious raison d’être, and the centerpiece of its eight-item menu—but rather seem to gain a new appreciation for it every day. The idea, like most Italian cooking, is brilliant in its simplicity. In fact, it’s kind of surprising no one’s thought of it before. But for Jenkins, who grew up in Tuscany and has cooked in Manhattan kitchens like 50 Carmine and Il Buco, the modest pig-based enterprise is no mere gimmick but a passionate pursuit. “I love porchetta,” she says. “The minute I get off the plane in Italy, I go get porchetta.”
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