Slow-cooked, Wadadli-spiced Cubano pork belly

Name: Slow-cooked, Wadadli-spiced Cubano pork belly
Prep time: 3 h 20 min
Cook time: 1 h 5 min
Total time: 4 h 25 min
Yield: 4 servings
Cuisine: Antigua and Barbuda
Ingredients: ⅔ cup + 1 tbsp olive oil; ¼ cup cilantro; ¼ cup parsley; ⅓ cup + 2 tsp oregano; ⅓ cup + 2 tsp mint; 2 red chiles; 1 green chile; Zest and juice of 2 orange; Zest and juice of 2 lime; Juice of 1 grapefruit; 1 ⅓ oz garlic; 1 tbsp ground cumin; 2 tbsp ground allspice; To taste salt; To taste black pepper

A weekend Antigua and Barbuda dinner. Ready in about 4 hours 25 minutes. Difficulty: more effort.

3 hr 20 minPrep (about)
1 hr 5 minCook (about)
4 hr 25 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

Fresh & other

⅓ cup + 2 tsp cilantro
3 red chiles Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
2 green chiles Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
Zest and juice of 2 orange
Zest and juice of 2 lime
Juice of 1 grapefruit
2 oz garlic

Sauces & oils

1 cup + 2 tbsp olive oil

Spices & seasonings (7): parsley, oregano, mint, ground cumin, ground allspice, salt and 1 more

⅓ cup + 2 tsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
½ cup + 1 tbsp oregano
½ cup + 1 tbsp mint Shopping tip: Fresh mint leaves.
1 ½ tbsp ground cumin
3 tbsp ground allspice
To taste salt
To taste black pepper

How to make it

Steps in our own plain words.

Blitz all your marinade ingredients in a food processor or using a hand blender.
Lay the pork in a large dish.
Pour over the marinade.
Turn the meat in the mix, rubbing in your marinade all over plus making sure every bit of your belly is coated.
Cover the dish.
Leave overnight in the fridge.
The next day.
Turn the oven on to 275°F (250°F for a fan oven).
Lift the meat out of its marinade.
Move to a large roasting dish.
Cover with foil, slip into the oven.
Roast for four plus a half hours – every now.
Take your dish out of the oven, lift off your foil lid.
Spoon your juices from the bottom of your dish over the meat.
Return the foil lid.
Put back in the oven.
After your time is up, remove the foil.
Turn up heat.
Do it to 350°F (325°F for a fan oven) plus give your pork a final blast – after 15-20 min, top will take on lovely colour plus the meat should be yielding and tender enough to cut with a spoon.
To make crackling shards to dish up with the meat.
Turn the oven on to 400°F (350°F for a fan oven) plus line a roasting tray with baking paper.
Cut the skin in long strips plus lay these fat side down on your lined tray.
Lay second sheet of baking paper over the top of the skin.
Put second baking tray of same size on top.
Roast for 45 minutes to an hour.
Cut or pull the pork apart.
Top using finely chopped coriander plus flat-leaf parsley plus shards of crackling, if have made them.
Serve at when.