Slow Roast Pork Belly

Pork Belly SlicesI love recipes that only have a few ingredients. This one of Nigella’s is not the healthiest dish I’ve eaten, but it’s certainly delicious.

The main thing is, all you need are lemons and limes, tahini, soy sauce and pork belly. I try to make it a little healthier by using pork belly slices and removing some of the fat. I also cut down on the tahini as it can be slightly bitter.

I mixed two generous tablespoons of tahini, three tablespoons of light soy sauce and squeezed in only one lime as otherwise it’s too wet. Naturally quantities depend on how much pork you have to cover.

Place the trimmed pork belly slices in a shallow dish and pour the mixture over them, making sure each one is thoroughly coated. Cover the dish with clingfilm and leave it in the fridge to marinade for a couple of hours. (I rarely remember to prepare it the night before.) Two hours on a low heat is usually sufficient to cook about half a dozen slices of pork.

To compensate for the richness of the meat, I serve this with a baby spinach and rocket salad. Yummy, but not to be eaten too often.