Food

No, but there really is no need for it TBH. The meat stays quite moist and gravy would take the crunch away from the crackling. I think I have seen a 'jus' made for it in one of the recipes I researched, let me see if I can find it.

Ah yes. Here

https://www.theguardian.com/lifeandstyle/2015/aug/27/how-to-make-the-perfect-porchetta

Towards the end of the article.

I made a sauce with the Porchetta on Saturday - used the bones, stock veg, chicken stock and finished with some shallot and sherry. I remove the cracking and serve separately.

Cool your Porchetta on a rack so that all of the skin goes crispy.