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[title]Some lean meat, some fat, some crispy pig skin: That’s “the great cross-section of tastes” Jude Becker is going for with the porchetta sandwiches he started serving at Green City Market this summer. The task of making the sandwiches is not as easy at it may seem. The pig middles are trucked into Chicago from Becker’s organic pig farm in Iowa, and the long roasting process begins at two in the morning. At 4:30am the meat is brought to the market, where it continues to cook on spits; at 11am the sandwiches (which also include some onion jam and coleslaw) start selling briskly; and by 1pm, when the market closes, the sandwiches (and the bags of pork rinds, and pork-fat-fried potato chips) have sold out. “Watching these whole middles being roasted is almost a theatrical event for spectators,” Becker reasons, explaining the sandwich’s popularity. He’s considering adding a cookie made with pork fat to his menu—thankfully, that’s something he can make in advance. Becker Lane porchetta sandwiches ($12) are available at Green City Market on Saturdays, 7am–1pm, at 1750 N Clark St (Lincoln Park between Clark St and Stockton Dr).