Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 4 tablespoons of olive oil, 3 tablespoons of fresh lemon juice, 4 minced garlic cloves, 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 2 teaspoons of sumac, 1 teaspoon of smoked paprika, 0.5 teaspoon of ground allspice, 1.5 teaspoons of salt, and 1 teaspoon of black pepper to create the marinade.

2. 2

   Pat dry 1.5 kilograms of skinless pork belly, then generously rub the entire surface with the prepared spice marinade, ensuring even coverage before refrigerating for at least 2 hours or preferably overnight.

3. 3

   Place the marinated pork belly in a roasting pan, add 2 cups of water or chicken broth, cover tightly with foil, and braise in a preheated 160°C (325°F) oven for 2 hours until very tender.

4. 4

   Remove the pork belly from the oven, let it cool in its liquid for 30 minutes, then transfer it to a cutting board, pressing it gently to flatten slightly, and refrigerate for 1 hour to firm up before slicing into 1.5-inch thick pieces.

5. 5

   Preheat a grill to medium-high heat, then grill the sliced pork belly for 3-4 minutes per side until beautifully charred and crispy, brushing with any remaining pan juices if desired.

6. 6

   Prepare the herbed tahini sauce by whisking together 0.25 cup of tahini, 2 tablespoons of water, 1 tablespoon of lemon juice, and a pinch of salt until smooth; stir in 0.25 cup of chopped fresh parsley and 2 tablespoons of chopped fresh mint.

7. 7

   Arrange the grilled sumac-spiced pork belly on a serving platter, drizzle generously with the herbed tahini sauce, and serve immediately.