Slow-cooked, Wadadli-spiced Cubano pork belly

1. Blitz all the marinade ingredients in a food processor or with a hand blender. Lay the pork in a large dish, pour the marinade over, and turn the meat, rubbing it in so every part of the belly is coated. Cover and leave overnight in the fridge.
2. The next day, heat the oven to 140C (120C fan)/275F/gas 1. Lift the meat from its marinade, leaving most of it behind in the dish but not wiping off what clings to the meat, and set it in a large roasting dish. Cover with foil and roast for four and a half hours. Three or four times during cooking, take it out, lift off the foil, spoon the juices from the bottom over the meat, then re-cover and return it to the oven.
3. When the time is up, remove the foil, raise the heat to 180C (160C fan)/350F/gas 4, and give the pork a final 15 to 20 minutes, until the top colours nicely and the meat gives way to a spoon.
4. For the crackling shards, heat the oven to 200C (180C fan)/390F/gas 6 and line a roasting tray with baking paper. Score the skin lightly, rub in three or four fat pinches of salt (add a few caraway, cumin or fennel seeds if you fancy), then cut it into long strips and lay them fat-side down on the tray. Cover with a second sheet of baking paper, then a second tray of the same size on top, and roast for 45 minutes to an hour, until crisp; return it to the oven if it needs longer.
5. Cut or pull the pork apart, scatter over finely chopped coriander and parsley and the crackling shards, and serve straight away.

Tips from the ZestyPlate Kitchen

• Leave it to marinate overnight so the spices and citrus work right through the meat.
• Cook it gently and slowly until the pork is soft enough to spoon apart.
• Spoon the pan juices back over the meat a few times as it roasts to stop it drying out.
• Make the crackling separately, pressed between two trays, for even, crisp shards.