This delicious pork belly recipe, inspired by Nigella Lawson, is the perfect mix of tender, flavorful meat and crispy crackling. It’s easy to prepare with simple ingredients like soy sauce, tahini, and citrus juice. Whether for a cozy family dinner or a special occasion, this melt-in-your-mouth dish will impress everyone!
Ingredients Needed:
- 1¾ kilograms pork belly (rind scored)
- 4 tablespoons tahini
- 4 tablespoons soy sauce (or tamari for gluten-free)
- Juice of 1 lemon
- Juice of 1 lime
How To Make Belly Pork Recipe?
- Prepare the marinade: In a shallow dish that fits the pork snugly, whisk together 4 tablespoons / 60 ml tahini, 4 tablespoons / 60 ml soy sauce, juice of 1 lemon, and juice of 1 lime.
- Marinate the pork: Place the pork belly in the dish, skin-side up, ensuring the marinade coats the underside and sides while leaving the rind untouched. Cover with foil and refrigerate overnight.
- Preheat the oven: Heat your oven to 150°C / 130°C Fan / Gas Mark 2 / 300°F.
- Roast the pork: Line a shallow roasting tin with foil. Transfer the pork belly to the tin, letting some marinade cling to the meat, and roast uncovered for 3½ hours.
- Crisp the skin: Increase the oven temperature to 250°C / 230°C Fan / Gas Mark 9 / 450°F. Roast for an additional 15–30 minutes, watching carefully to achieve perfectly crisp crackling without burning.
Recipe Tips:
- Score the pork skin: Make deep cuts in the rind so the fat melts and gives you crispy skin. If you’re not sure how, ask your butcher.
- Marinate it overnight: Let the pork soak in the marinade for 12 hours. This makes it soft and full of flavor.
- Keep the skin dry: Don’t let the marinade touch the skin. Dry skin makes the best crackling.
- Cook it slowly: Low heat and slow cooking make the meat soft and tasty. Don’t skip this part!
- Check the crackling: Keep watching the pork when crisping the skin. It can burn quickly if you’re not careful.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the pork belly to room temperature. Wrap it tightly or put it in a sealed container, then store it in the fridge for up to 3 days.
- Freeze: Cool the pork belly, wrap it well, and freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheat: Preheat the air fryer to 180°C / 350°F. Put the pork in, skin-side up, and heat for 5–7 minutes until warm and crispy.
Nutrition Facts:
- Calories: 600 kcal
- Total Fat: 50g
- Saturated Fat: 18g
- Cholesterol: 80mg
- Sodium: 50mg
- Potassium: 125mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 18g
Try More Nigella Lawson Recipes:
Nigella Belly Pork Recipe
Description
This delicious pork belly recipe, inspired by Nigella Lawson, is the perfect mix of tender, flavorful meat and crispy crackling. It’s easy to prepare with simple ingredients like soy sauce, tahini, and citrus juice. Whether for a cozy family dinner or a special occasion, this melt-in-your-mouth dish will impress everyone!
Ingredients
Instructions
- Prepare the marinade: In a shallow dish that fits the pork snugly, whisk together 4 tablespoons / 60 ml tahini, 4 tablespoons / 60 ml soy sauce, juice of 1 lemon, and juice of 1 lime.
- Marinate the pork: Place the pork belly in the dish, skin-side up, ensuring the marinade coats the underside and sides while leaving the rind untouched. Cover with foil and refrigerate overnight.
- Preheat the oven: Heat your oven to 150°C / 130°C Fan / Gas Mark 2 / 300°F.
- Roast the pork: Line a shallow roasting tin with foil. Transfer the pork belly to the tin, letting some marinade cling to the meat, and roast uncovered for 3½ hours.
- Crisp the skin: Increase the oven temperature to 250°C / 230°C Fan / Gas Mark 9 / 450°F. Roast for an additional 15–30 minutes, watching carefully to achieve perfectly crisp crackling without burning.
Notes
- Score the pork skin: Make deep cuts in the rind so the fat melts and gives you crispy skin. If you’re not sure how, ask your butcher.
- Marinate it overnight: Let the pork soak in the marinade for 12 hours. This makes it soft and full of flavor.
- Keep the skin dry: Don’t let the marinade touch the skin. Dry skin makes the best crackling.
- Cook it slowly: Low heat and slow cooking make the meat soft and tasty. Don’t skip this part!
- Check the crackling: Keep watching the pork when crisping the skin. It can burn quickly if you’re not careful.