Slow-cooked, Wadadli-spiced Cubano pork belly

From Unknown

Forked from Recipe via theguardian.com / TheMealDB

Original recipe

Pork

Prep

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Cook

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Total

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Serves

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Method

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Ingredients

Units

Olive Oil — 175 ml

Coriander — 4 tbsp

Parsley — 4 tbsp

Oregano — 6 tbsp

Mint — 6 tbsp

Red Chilli — 2

Green Chilli — 1

Orange — Zest and juice of 2

Lime — Zest and juice of 2

Grapefruit — Juice of 1

Garlic — 40 g

Ground Cumin — 3 tsp

Ground Allspice — 2 tbsp

Salt — To taste

Black Pepper — To taste

Method

Blitz all the marinade ingredients in a food processor or with a hand blender. Lay the pork in a large dish, pour over the marinade, then turn the meat in the mixture, rubbing in the marinade all over and making sure every bit of the belly is coated. Cover the dish and leave overnight in the fridge.

The next day, heat the oven to 140C (120C fan)/275F/gas 1. Lift the meat out of its marinade (don’t wipe off any that sticks to the joint, though; just leave most of the marinade behind in the dish) and transfer to a large roasting dish. Cover with foil, slip into the oven and roast for four and a half hours – every now and then (say, three or four times over the whole cooking period), take the dish out of the oven, lift off the foil lid and spoon the juices from the bottom of the dish over the meat. Return the foil lid, then put back in the oven.

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

To make crackling shards to serve with the meat, heat the oven to 200C (180C fan)/390F/gas 6 and line a roasting tray with baking paper. Lightly score the skin from the pork belly with a sharp knife, then rub it with a three or four fat pinches of salt – I also like to add a few caraway, cumin or fennel seeds at this point (use anything that takes your fancy). Cut the skin into long strips and lay these fat side down on the lined tray (you can, of course, leave it whole, but I think its pleasing to dress the plate with long, golden shards of crackling). Lay a second sheet of baking paper on top of the skin, then put a second baking tray of the same size on top, and roast for 45 minutes to an hour (if by this point the crackling has not gone crisp, just put it back in the oven and carry on roasting it until it has).