Pork belly is one of the rare dishes that will make my children excited about. I usually serve it with leeks in white sauce and some roasted potatoes. The potatoes are made with goose fat rather than the traditional lard. For a better flavor, an overnight marinade is preferred but making it in the morning for the supper works very well too.
1¾ kilograms pork belly (rind scored)
4 tablespoons tahini
4 tablespoons soy sauce
Juice of 1 lemon
Juice of 1 lime
1. For the marinade, mix the soy sauce, the tahini, the lemon and lime juice. Then take a shallow dish and fit the meat inside. Make sure the dish is small enough just to fit the meat, it shouldn’t move much. Pour your marinade and rest the pork in it, skin side up. The marinade should cover most of the meat, except the skin. Marinate overnight, covered with foil in the fridge.
2. Before putting it in the oven, make sure you bring it back to room temperature. Preheat the oven to 350°F).
3. Line a shallow roasting tin with foil. Put the marinated pork in the tin and let it cook uncovered for 3 ½ hours.
4. Finish it by bringing the heat at 450°F) for ½ hour to make it nice and crispy.