Lovely. I’ll begin writing this piece in my own voice,cotswold air in my lungs, the scent of roast in the rafters. This will be a romantic and practical Clara day. Pork belly, slow and indulgent, with a tahini twist that whispers of late-night cravings and a fridge full of not-quite-rights. Let me take you there.
I Tried Nigella’s Tahini Pork Belly. Then Turned It Into a Love Letter to Crispy Edges
The weather turned just enough to warrant a roast.
Not a full Sunday affair—but something warm, slow, and comforting.
The kind of dish that makes the house smell like someone’s coming home.
I’d had pork belly in the freezer since January. Meant for a dinner that never happened. Meant for someone, maybe.
Anyway. There it was. Thick-rinded, waiting. And Nigella’s recipe, soft-spoken but bold, gave me an idea.
A Look at Nigella’s Version
Nigella’s version is all contrast and quiet drama.
She bathes the pork belly in a marinade of tahini, soy, and citrus. No garlic. No ginger. Just a creamy, salty, tangy pool that hugs the meat while leaving the skin stark and dry. That bit matters. It’s what makes the crackling snap later.
The pork sits overnight, soaking in it like a long bath. Then it roasts low and slow for hours until the fat surrenders and the meat blushes beneath the rind. A final blast of heat crisps the top like a secret weapon.
It’s generous. Thoughtful. Not a show-off recipe—but one that tastes like love cooked slowly.
Where I Went Off-Recipe
I didn’t have lemons. Only one lime, a bit dry at the edges.
Used it anyway.
Added a teaspoon of honey to the marinade—felt right. That quiet sort of sweetness that lingers rather than shouts.
I didn’t score the rind properly. My knife was blunt and my patience thinner.
So the crackling came out uneven, blistered in places, chewy in others.
But. The flavour. Oh, the flavour.
I also didn’t wait overnight. Marinated it at lunch, cooked it at tea.
Sometimes you need dinner now, not tomorrow.
The Result (Honestly?)
It looked like something from a forgotten cookbook.
Edges dark and sticking to the foil. A little too much marinade caramelised in one corner.
But the meat—tender, salty, touched with the earthiness of tahini and the clean snap of citrus.
The kind of dish you eat slowly, then keep picking at later in the fridge.
I served it in chunks, not slices. With rice and cucumber ribbons. And a glass of red that wasn’t planned but worked anyway.
The crackling wasn’t perfect. But it felt like home.
That’s enough.
How To Make Tahini-Marinated Pork Belly
- Make the Marinade: In a wide dish, whisk together 4 tablespoons of tahini, 4 tablespoons of soy sauce, the juice of a lemon (or a lime, if that’s what’s rolling around), and a drizzle of honey if you like things soft on the tongue. Stir until it loosens and becomes glossy.
- Marinate the Pork: Lay your pork belly in the marinade, skin side up. Let the sauce cuddle the meat without touching the rind. Cover and refrigerate—overnight is ideal, but even a few hours will do something.
- Slow-Roast: Place the pork on a foil-lined tray, a bit of marinade clinging here and there. Roast at 150°C (130°C fan) for 3½ hours. Let the house fill with that low, nutty scent that feels like a warm jumper.
- Crisp the Skin: Crank the oven to 250°C (or as hot as yours dares). Give the pork another 20–25 minutes, watching closely. You want the skin to blister and sing, not burn. Mine did both. I forgave it.
Gentle Kitchen Wisdom
- Use good tahini. The runny kind that smells a bit like toasted seeds.
- Don’t skip the resting,15 minutes before slicing gives the juices a chance to settle into the meat, not your plate.
- If your crackling isn’t quite crackly, stick it under the grill for a minute or two. Watch it like a hawk with feelings.
Keeping It for Tomorrow
Leftovers keep beautifully, and they’re better cold,sliced thin for sandwiches or crisped up in a pan.
- Fridge: good for 3 days, covered.
- Freezer: wrap in foil, then cling. Will keep for a month or so. Reheat low and slow.
I shredded mine into noodles the next day. Added spring onions. Called it fusion. Felt smug.
Closing Thought
Not perfect,but it tasted like care.
Try More Nigella Lawson Recipes:
Nigella Belly Pork Recipe
Description
This one’s slow and simple,the kind of roast that cooks while the house stays quiet. A nod to Nigella, with tahini and citrus wrapped round the pork like a secret. You don’t need much. Just time, heat, and something lovely to come back to.
Instructions
- Make the Marinade: Whisk tahini, soy sauce, citrus juice, and honey until smooth. Pour into a dish just big enough to hold the pork.
- Marinate: Lay pork belly skin-up, letting the marinade hug the meat but leave the skin dry. Cover and chill for at least 4 hours—or overnight if you remember.
- Slow Roast: Heat oven to 150°C (130°C fan). Line a tray with foil. Roast the pork, uncovered, for 3½ hours. It should look soft and a little sunken.
- Crisp the Skin: up the oven to 250°C (or as high as it goes). Roast for 20–25 mins more, watching closely. The skin should blister. Some bits may burn. That’s okay.
- Rest, Slice, Serve: Let it sit for 10–15 minutes. Then slice—or tear. It’s that kind of dish.
Notes
- Use good tahini. The runny kind that smells a bit like toasted seeds.
- Don’t skip the resting,15 minutes before slicing gives the juices a chance to settle into the meat, not your plate.
- If your crackling isn’t quite crackly, stick it under the grill for a minute or two. Watch it like a hawk with feelings.