There are a few meals I can say I'm making that will make my children excited (or pretend to be), and this is one of them. Alongside there must be Pie Insides (which is what my daughter has always called leeks in white sauce) and for ultimate gratification, roast potatoes although I usually use goose fat for roast potatoes, I feel the pork belly allows, indeed encourages, the substitution of lard. I'm not convinced that with all that fabulous crackling you do need roasties as well, but I like to provide what makes people happy.
I have advised an overnight marinade, but if I'm making this (as I tend to) for Sunday supper, I often prepare it in the morning and leave it in the fridge loosely covered with baking parchment, or midday-ish and leave it uncovered in a cold place (but not the fridge) for a few hours.
Recipe posted by Nigella
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i wud scoured the meat esp the skin for a minute or two.. towel dry it, and put your said ingredients, and maybe add a tablespoon of 5spice powder and rub i all over too.. i've see some people also rub in a bit vinegar too, before putting it to roast... mmmm.. bon apetit..
Posted by Ference on 7th Oct 2012 at 11.01
Just trying this for the first time. My tahini paste was rather thick, and am wondering about the intensity of the sesame flavor with pork. And wondering about the correct texture of the marinade as a result. Will see, can't wait to taste my first pork belly supper! Mary Britton/Toronto.
Posted by epiphanytoo on 14th Apr 2013 at 18.32