Lay the pork belly flat, skin-side up. Use a sharp knife to lightly score the skin in a crisscross pattern.
In a mixing bowl, combine fennel seeds, rosemary, garlic, lemon zest, salt, black pepper, and olive oil to create a paste.
Flip the pork belly over and rub the herb mixture all over the meat side.
Roll the pork tightly into a log and secure it with butcher’s twine.
Place the porchetta on a roasting rack inside a pan. Pour white wine into the bottom of the pan.
Roast at 300°F (150°C) for 3-4 hours, basting occasionally with pan juices.
Increase the oven temperature to 450°F (230°C) and roast for an additional 30 minutes until the skin is crispy and golden.
Let rest for 15 minutes before slicing. Serve warm.
