Slow Roast Pork Belly


  • 1.75kg pork belly (rind scored)   
  • 4T tahini      
  • 4T soy sauce      
  • 1 lemon (juice)
  • 1 lime (juice)


  1. Select a shallow dish in which your scored pork belly will fit snugly.  Whisk tahini, soy sauce, lemon and lime juice together and tip mixture into shallow dish.  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.]
  2. Cover with foil and place in the fridge to marinate overnight.  
  3. Before cooking, remove from the fridge so that the pork warms to room temperature before it goes into the oven.  Preheat the oven to 150°C.  Line a roasting tin with foil, and transfer pork from shallow dish to roasting pan
  4. Cook the pork at 150°C uncovered for 3½ hours, then turn the oven up to 250°C and cook for a further ½ hour to let the skin crisp and crunchy.

NB/ for a gluten free version use tamari instead of soy sauce.