Slow-cooked, Wadadli-spiced Cubano pork belly

5 steps · 33 min total

1. 01

   Blend Marinade, Marinate Pork

   In a food processor or with a hand blender, blitz all the marinade ingredients until smooth. Place the pork belly in a large dish, pour the marinade over it, and turn the meat to coat every surface. Cover the dish and refrigerate overnight.
2. 02

   Slow Roast Pork Belly

   The next day, preheat your oven to 140°C (120°C fan)/275°F/gas 1. Lift the pork belly from its marinade, letting any excess drip back into the dish, then transfer it to a large roasting dish. Cover the dish tightly with foil and roast for four and a half hours. Every 90 minutes, pull the dish out, lift the foil, and spoon the accumulated juices over the meat before returning it to the oven.