For Rolled Pork Roast, gather 3 1/2 to 5 pounds of pork belly, 1 bunch thyme leaves, 2 lemons, 2 tablespoons fennel seed and 3 cloves garlic. Also organize 1 teaspoon black peppercorns and 3 tablespoons olive oil. Roast the marinated pork with carefully monitored temperature for approximately three hours.
Place the peppercorns and fennel seeds in a dry pan and toast them over heat for several minutes, allowing them to become aromatic. Place the toasted seeds in a mortar, adding some salt, the garlic and roughly half the thyme. Grind everything into a paste, adding 2 tablespoons of the olive oil to finish. Roll the meat out over some butcher paper, and slather the marinade inside. Add the rest of the thyme, and roll the meat up neatly and tightly with butcher string.
After refrigerating the roast for at least a few hours, season the meat generously with salt, and rub in the remaining olive oil. On a wire rack, cook the rolled pork in a 400 degree Fahrenheit oven for about 30 minutes, then remove it. Cut the lemons in half, then squeeze the juices into the pork. Return the pork to the oven, decrease the temperature to 350 degrees, and roast a further two hours. Once the two hours elapse, raise temperature to between 400 and 425 for an additional 30 minutes. Allow the finished pork roll to rest for at least 20 minutes before serving.