I am cooking porchetta,looking for a great side dish
Although I've only ever done it with pancetta, I think the porchetta would work nicely too. Try sauteeing it with garlic, shallots, salt, pepper, and brussel sprouts. Just make sure to peel the outside layer of leaves off the sprouts (they're tough) and quarter the sprouts.The sprouts become tender with only a mild hint of bitterness, while the pork imparts a lovely saltiness to them.
The season for brussel sprouts is ending soon, but they should be around for at least the next month.
As it is Fall, I would go with bitter greens. Perhaps an arugula salad with walnuts, balsamic, grape tomatoes, blue cheese and some of the crackling from the porchetta? Otherwise escarole sauteed with olives or anchovies and garlic would work nicely, too. You can brighten the dish with a squeeze of lemon juice.