Place the pork belly on a clean board. Pat it dry with paper towels. Dry skin helps create crispy crackling. Score the skin gently with a sharp knife. Do not cut into the meat. This step helps the fat render properly.

In a bowl, mix garlic, rosemary, thyme, fennel seeds, chili flakes, lemon zest, olive oil, salt and pepper. Stir well until combined. The smell will be fresh and strong. This herb mix is the heart of the Hairy Bikers Porchetta Recipe.

Turn the pork belly over. Rub the herb mixture all over the meat side. Press it gently so it sticks well. Make sure every part is covered evenly. This gives deep flavor in every slice.

Carefully roll the pork belly tightly. Keep the skin on the outside. Tie it securely with kitchen twine. Tie at 2-inch intervals. A tight roll helps it cook evenly and look beautiful.

Place the rolled pork in the fridge for at least one hour. This helps flavors sink in. It also dries the skin more. Dry skin equals crispier crackling. Do not skip this step if possible.

Preheat your oven to 220°C (425°F). Place the pork in a roasting tray. Roast for 30 minutes first. High heat helps start the crackling process. You will hear sizzling sounds.

Lower the oven temperature to 170°C (340°F). Continue roasting for about 2 hours. Use a meat thermometer. The inside should reach 70°C (160°F). Slow cooking keeps the meat tender and juicy.

Remove the porchetta from the oven. Cover loosely with foil. Let it rest for 20 minutes. Resting keeps the juices inside. Then slice into thick rounds and serve.