Delicious served with rice and greens
1.75 kilograms pork belly (rind scored)
4 tablespoons tahini
4 tablespoons soy sauce
juice of 1 lemon
juice of 1 lime
Get out a shallow dish in which the scored pork will fit snugly and in it whisk together the tahini, soy sauce, lemon and lime juice.
Sit the pork on top, skin-side up. You should find the marinade covers the underside and most of the sides, but doesn’t touch the rind: that’s what you want.
Leave the pork in the fridge to marinate overnight, covered with foil, and then take out to return to room temperature before it goes into the oven.
Preheat the oven to 150°C.
Cook the pork uncovered for 3½ hours, then take the pork out of the tahini mix and place it on a clean roasting tray, turn the oven up to 225°C and cook for a further ½ hour to let the skin crisp to crunchy burnished perfection.
For smaller joints – 600g, halve the ingredients, 2½ hours cooking then ½ hour for the crackling.
