Slow-cooked, Wadadli-spiced Cubano pork belly
We make this on the barbecue at Wadadli Kitchen, and it works brilliantly that way – start cooking when there’s a low glow on the coals and slow-cook with the lid down for about the same amount of time as below, basting the belly in the excess marinade over several hours. Prep 15 min Marinade 8 hr+ Cook 5 hr Serves 6-8 1.5kg boned and skinned pork belly (ask your butcher to prepare the meat for you; you may also want to keep the skin to make some crackling to decorate the dish, and use the bones for stock) For the marinade 180ml olive oil 4 tbsp (15g) chopped fresh coriander, plus extra to serve 4 tbsp (15g) chopped fresh flat-leaf parsley, plus extra to serve 6 tbsp (10g) fresh oregano leaves 6 tbsp (10g) fresh mint leaves 2 long red chillies, finely chopped 1 long green chilli, finely chopped Zest and juice of 2 oranges Zest and juice of 2 limes Juice of 1 pink grapefruit 40g garlic, peeled and chopped 3½ tsp (10g) ground cumin 5¼ tsp (10g) ground allspice Salt and black pepper, to t