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1
Preheat the oven to 425F.
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2
In a small bowl, combine the lemon zest, 1 tablespoon of the lemon juice, the garlic, pinot grigio, all of the herbs, 2 tablespoons of the salt, and the pepper to make a marinade.
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3
Lay the pork belly out on a clean surface, skin side down, and rub the marinade all over the meat.
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4
Place the loin at one edge of the belly, coat it thoroughly with the marinade as well, then roll to completely encase the loin with the belly.
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5
Tie with butchers twine, using one loop on each end and one in the middle so that it keeps its shape.
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6
Score the skin in a crosshatch pattern, being careful to pierce the meat only about 1/8 inch deep so that the loin wont dry out.
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7
Make a paste out of the remaining 1 tablespoon lemon juice and 1 tablespoon salt.
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8
Rub the mixture on the outside of the porchetta and place it on a rack in a roasting pan.
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9
Transfer to the oven.
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10
Roast the porchetta, watching it carefully, just until the skin takes on some color and starts to crisp, about 10 minutes.
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11
At that point turn the oven down to 300F and cook, checking the internal temperature every 20 minutes, until the center reaches 135F, about 2 hours.
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12
Remove the porchetta from the oven and let rest for 10 minutes before slicing and serving.
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13
Top with the Balsamic Onion Marmalade.
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14
Heat the oil over medium heat in a large skillet.
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15
Add the onions and cook, stirring occasionally, until they are soft and caramelized, about 20 minutes.
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16
Add the cloves, salt, and pepper, stirring to coat.
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17
Reduce the heat to medium-low and add the brown sugar and orange zest.
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18
Cook, stirring frequently, until the onions start to shrivel.
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19
Add the vinegar, reduce the heat to low, and cook for 1 1/2 hours, stirring occasionally.
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20
Adjust the seasoning to taste and serve warm.
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21
Leftovers can be stored in the refrigerator, tightly sealed, for about a week.
