Adapted from Nigella.
- 1.5 kg pork belly
- 4-6 tbsp tahini
- 4-6 tbsp soy sauce
- Juice of 1 lemon
- Juice of 1 lime
- Salt
- Chinese five spice powder
- 2 cooking apples
- Sage leaves
- Score deep cuts in the rind
- Pat the rind dry, then blow-dry it even further using a hairdryer
- Rub plenty of salt and five spice into the rind and cuts
- Mix together the tahini, soy sauce, lemon juice, lime juice and place this marinade plus the pork into a roasting tin
- Leave in a fridge covered with tinfoil overnight
- The next morning, take it out of the fridge. Peel and slice the apples and place underneath the pork along with the sage leaves
- Add extra salt and five spice to the rind
- Cook in the oven at maximum temperature for 15 mins, 180C for 2 hours, then maximum temperature for 15 mins