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Pork Belly Slow Roast Pork Belly (Nigella Lawson) Recipe

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This recipe for Pork Belly Slow Roast Pork Belly (Nigella Lawson) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3¾ pounds pork belly (rind scored)
¼ cup tahini
¼ cup soy sauce
juice of 1 lemon
juice of 1 lime
Directions:
Directions:
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 300ºF.
Get out a shallow roasting tin and line with foil.
Transfer the pork to the roasting tin - some of the marinade will stay on the pork, and that's what you want - and cook it uncovered for 3½ hours, then turn the oven up to 450ºF and cook for a further ½ hour to let the skin crisp to crunchy burnished perfection.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I have advised an overnight marinade, but if I'm making this (as I tend to) for Sunday supper, I often prepare it in the morning and leave it in the fridge loosely covered with baking parchment, or midday-ish and leave it uncovered in a cold place (but not the fridge) for a few hours.

 

 

 

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