pork

Slow-cooked, Wadadli-spiced Cubano pork belly

Name: Slow-cooked, Wadadli-spiced Cubano pork belly
Yield: 4 servings
Ingredients: 175ml Olive Oil; 4 tablespoons Coriander; 4 tablespoons Parsley; 6 tablespoons Oregano; 6 tablespoons Mint; 2 Red Chilli; 1 Green Chilli; Zest and juice of 2 Orange; Zest and juice of 2 Lime; Juice of 1 Grapefruit; 40g Garlic; 3 tsp Ground Cumin; 2 tablespoons Ground Allspice; To taste Salt; To taste Black Pepper

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil175 ml
Coriander4 tbsp
Parsley4 tbsp
Oregano6 tbsp
Mint6 tbsp
Red Chilli2
Green Chilli1
Orange
Lime
Grapefruitjuice1
Garlic40 g
Ground Cumin3 tsp
Ground Allspice2 tbsp
Salt
Black Pepper

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
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.
2
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.
3
After the time is up, remove the foil, turn up the heat to 180C (160C fan)/350F/gas 4 and give the pork a final blast – after 15-20 minutes, the top will take on a lovely colour and the meat should be yielding and soft enough to cut with a spoon.

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