1. With the rack in the middle position, preheat the oven to 265°F (130°C). Place a wire rack over a baking sheet.
2. In a small food processor, purée the garlic, herbs, spices and lemon zest until smooth. Season generously with pepper. Set the mixture aside in a small bowl.
3. Place the pork belly flat on a work surface. As needed, cut the thick part of the belly to open like a book and to get a uniform rectangle about 1 inch (2.5 cm) thick.
4. Season the inside of the meat with the salt and rub with the lemon half for 2 minutes. Cover with the herb mixture. Roll up the meat and tie tightly with butcher’s twine (see Chef’s tip). Place on the wire rack.
5. Bake for 4 hours. Increase the temperature of the oven to 425°F (220°C). Continue to bake for 30 minutes or until the roast is golden. Let rest for 15 minutes before slicing.

Chef’s tip

To give your porchetta a uniform shape, start by tying it at the centre and continuing alternately towards the ends.

Porchetta is delicious served hot. Once cooled, it can be served cold as charcuterie. Thinly sliced, it makes excellent sandwiches.