Cuban Pork Belly with Wadadli Spices, Slow Cooked
A succulent pork belly marinated overnight in a vibrant Caribbean spice blend, then slow-cooked to perfect tenderness. Served with shards of golden crispy crackling.
🛒 Ingredients
6 servings
- 6 fl oz olive oil
- 4 tbsp fresh cilantro
- 4 tbsp fresh parsley
- 6 tbsp fresh oregano
- 6 tbsp fresh mint
- 2 red chilies
- 1 green chili
- Zest and juice of 2 oranges
- Zest and juice of 2 limes
- Juice of 1 grapefruit
- 1.4 oz garlic
- 3 tsp ground cumin
- 2 tbsp ground allspice
- Salt to taste
- Black pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
Blend all marinade ingredients in a food processor or with an immersion blender until a smooth paste is formed.
- 2
Place the pork belly in a large dish, pour the marinade over it, then rub the meat with the marinade, ensuring every part is well coated. Cover and marinate in the refrigerator overnight.
- 3
The next day, preheat the oven to 275°F (250°F convection). Transfer the pork to a roasting pan, cover with aluminum foil, and roast for 4 hours 30 minutes, basting with the pan juices 3-4 times.
- 4
Remove the aluminum foil, increase the temperature to 350°F (325°F convection), and roast for an additional 15-20 minutes until perfectly golden.
- 5
For the crispy crackling shards, preheat to 400°F (375°F convection), score the skin, rub with salt, cut into strips, place fat-side down on parchment paper, cover with a second baking sheet, and roast for 45 minutes to 1 hour.
- 6
Crumble or cut the pork, garnish with finely chopped cilantro and parsley, crispy crackling shards, and serve immediately.
💡 Chef's Tip
Regularly basting the meat ensures even cooking. Use a thermometer to check for an internal temperature of 165°F. Prioritize fresh herbs for the best flavor.
