Creating this incredible porchetta with lemongrass and lime leaf is straightforward if you follow these steps:

1. Prepare the Pork: Lay the pork belly skin-side down on a clean surface. Score the meat in a crosshatch pattern, being careful not to cut through the skin.
2. Make the Marinade: In a bowl, combine the chopped lemongrass, lime leaves, garlic, salt, black pepper, crushed fennel seeds, rosemary, thyme, olive oil, lime zest, and lime juice. Mix well to form a paste.
3. Marinate the Pork: Rub the marinade evenly over the pork belly, ensuring it gets into the scored areas. Roll the pork belly tightly and secure it with kitchen twine at intervals.
4. Refrigerate: Place the tied porchetta in a large dish or resealable bag and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.
5. Preheat the Oven: Preheat your oven to 375°F (190°C).
6. Prepare for Roasting: Place the marinated porchetta on a roasting rack in a baking dish. If desired, sprinkle sugar on top to enhance browning.
7. Roast the Porchetta: Roast for about 2 to 3 hours, or until the skin is crispy and the meat reaches an internal temperature of 145°F (63°C).
8. Rest the Meat: Remove the porchetta from the oven and let it rest for 30 minutes before slicing. This allows the juices to redistribute.
9. Slice and Serve: Carefully remove the twine and slice the porchetta into thick pieces, showcasing the beautiful layers of meat and fat.

These steps will guide you in preparing this remarkable dish effortlessly.