Slow Roast Pork Belly
What could be better than a slow roasted pork belly dish? Perfect as the main part of a Sunday dinner or to keep aside as sandwich fillings.
I suggest an overnight marinade, I often prepare it in the morning and leave it in the fridge loosely covered.
- 1¾ kilograms pork belly (rind scored)
- 4 tablespoons tahini
- 4 tablespoons soy sauce
- juice of 1 lemon
- juice of 1 lime
- Get out a shallow dish in which the scored pork will fit snugly and in it whisk together the tahini, soy sauce, lemon and lime juice.
- Sit the pork on top, skin-side up. You should find the marinade covers the underside and most of the sides, but doesn’t touch the rind: that’s what you want.
- Leave the pork in the fridge to marinate overnight, covered with foil, and then take out to return to room temperature before it goes into the oven.
- Preheat the oven to 150°C.
- Get out a shallow roasting tin and line with foil.
- Transfer the pork to the roasting tin and cook it uncovered for 3½ hours, then turn the oven up to 250°C and cook for a further ½ hour to let the skin crisp to crunchy burnished perfection.