Preheat your oven to 220°C (428°F). Score the skin of the pork belly and rub it with a mixture of fennel seeds, garlic, rosemary, salt, black pepper, olive oil, and lemon zest. Make sure to get the seasoning into the scored skin.

Roll and Tie

Roll the pork belly tightly and tie it with kitchen twine at 1-inch intervals to hold its shape during cooking.

Roast

Place the rolled porchetta in a roasting tray and roast in the oven for about 3 hours or until the internal temperature reaches 70°C (160°F) and the skin is crispy. Let it rest for 20 minutes before slicing.

Making Peperonata

Sauté Vegetables

In a large pan, heat olive oil over medium heat. Add the sliced bell peppers and onion, and sauté for about 10 minutes until softened.

Add Flavorings

Stir in minced garlic, red wine vinegar, honey, salt, and black pepper. Cook for another 5 minutes, stirring occasionally until everything is well combined.

Preparing Celery Salad

Mix Ingredients

In a large bowl, combine thinly sliced celery, chopped parsley, lemon juice, olive oil, salt, and black pepper. Toss well to ensure everything is coated.