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Authentic Slow-cooked, Wadadli-spiced Cubano pork belly
Pork

Authentic Slow-cooked, Wadadli-spiced Cubano pork belly

Learn how to prepare Authentic Slow-cooked, Wadadli-spiced Cubano pork belly with this simple recipe. Perfect for Pork and ideal for International lovers....

⏱️

19 Min Prep

🔥

32 Min Cook

🍽️

2 Servings

🥗

Non-Vegetarian

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

Instructions

1
Blitz all the marinade components in a food processor or with a hand blender.
2
Lay the pork in a large dish, empty over the marinade, then turn the flesh in the mixture, rubbing in the marinade all over and making sure every bit of the belly is coated.
3
seal the dish and leave overnight in the fridge.
4
The next day, toasty the oven to 140C (120C fan)/275F/gas 1.
5
Lift the flesh 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.
6
seal with foil, slip into the oven and toast for four and a half hours – every now and then (say, three or four times over the whole preparing 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 flesh.
7
Return the foil lid, then put back in the oven.
8
After the time is up, remove the foil, turn up the toasty to 180C (160C fan)/350F/gas 4 and give the pork a final blast – after 15-20 moments, the top will take on a lovely colour and the flesh should be yielding and soft enough to cut with a spoon.
9
To make crackling shards to enjoy with the flesh, toasty the oven to 200C (180C fan)/390F/gas 6 and line a roasting tray with baking paper.
10
Lightly score the skin from the pork belly with a sharp knife, then rub it with a three or four fat pinches of table salt – I also like to empty in a few caraway, cumin or fennel seeds at this point (use anything that takes your fancy).
11
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).
12
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 toast for 45 moments 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).
13
Cut or pull the pork apart, top with finely cut up coriander and flat-leaf parsley and shards of crackling, if you have made them, and enjoy at once.

Recipe Information

Cuisine
International
Course
Pork
Diet
Non-Vegetarian
Total Time
51 mins

Recipe Time chart

Preparation Time

19 mins

Cooking Time

32 mins

Total Time

51 mins
#international #pork #non-vegetarian
Author

Master Chef

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