Slow-cooked, Wadadli-spiced Cubano pork belly

Once the slow roasting time is up, remove the foil and increase the oven temperature to 180°C (160°C fan)/350°F/gas 4. Continue roasting for another 15–20 minutes, until the top is deeply colored and the meat is tender enough to cut with a spoon.

If you're making crackling, preheat the oven to 200°C (180°C fan)/390°F/gas 6 and line a roasting tray with baking paper. Lightly score the pork belly skin with a sharp knife, then rub it with three or four generous pinches of salt. (You can also add a few caraway, cumin, or fennel seeds here if you like.) Cut the skin into long strips and arrange them fat-side down on the lined tray. Cover the strips with a second sheet of baking paper, then place another baking tray of the same size on top to press them flat. Roast for 45 minutes to 1 hour, or until the crackling is shatteringly crisp.

Cut or pull the tender pork apart. Top it with finely chopped coriander and flat-leaf parsley, along with the crisp crackling shards if you made them, and serve immediately.