Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Score the skin-side of the pork belly using a sharp knife, being careful not to penetrate past the skin. After scoring, butterfly pork belly.
In a mixing bowl combine lemon zest, fennel seed, black pepper, salt, and Tuscan Marinade.
Lay pork belly skin-side down and rub the Tuscan Marinade mixture on the meat side. Transfer pork belly skin-side down, marinade-side facing up into a hotel pan or sheet tray. Cover loosely with parchment paper and marinate for 1 hour refrigerated.
After 1 hour marinade, preheat oven to 225 degrees.
Lay the pork belly skin side down and begin rolling tightly into a log. You will begin rolling from the shorter side. Once fully rolled into a log, truss the pork belly rightly.
Season the outside of the pork bely (skin side) with S&P mix. Place pork belly on a sheet tray with a rack and cook for 2 1/2- 3 hours. The inside temperature should be approximately 135 degrees, and the skin should be thin and crispy. If the skin is not quite crispy, pull porchetta out, heat oven to 400 degrees, and once preheated place porchetta back in for approximately 15 minutes.
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