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


  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 150°C.
  5. Get out a shallow roasting tin and line with foil.
  6. 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.

Bon appetit