Pork Belly with tahini and how to make the best crackling


The secret of the best crackling is to simply scald the skin with boiling water. You will see it shrivel. If you are in a rush you do not need to do anything else and you will still get a perfect crackling.

The best pork can be found right here in the heart of the Mediterranean. Local pork is a premium grade product and i have visted many pig farms. The pigs are pampered and live happy lives getting a lot of individual attention. Their food is flavored with vanilla, they enjoy warm and clean conditions during the winter.

Today we cooked pork belly with the best crackling ever and you will need.

Pork belly
tahini paste
Olive oil
Boiling water

To make the best crackling, simply scald the skin with boiling water. You will see it shrivel up while you are pouring the water. If you are in a hurry as we were today, you do not need to score the skin nor to pat it dry, simply put it int the oven.

Before doing so, i rubbed the flesh with tahini. Do not put tahini on the skin but use olive oil to rub the skin lightly. Simply put in a roasting dish and place in the oven. Preheated at 200 C for 4 hours. Check it from time to time.

You cannot get better flavor then pork belly although I prefer slow cooked belly, at a lower temperature and for at least 7 hours, it simply slides off the bone this way.

But when you are short of time, this works very well.

and we made tahini and sesame seed potatoes again and served thm with the pork belly. so yumm…




5 responses to “Pork Belly with tahini and how to make the best crackling”

  1. Looks incredible! No need to cover with foil – just open roast?

    1. Absolutely šŸ™‚ soft, moist flesh and the most crackly crackling šŸ™‚

      1. Stop! You’re killing me šŸ™‚

  2. Oh, I don’t even really love tahini, but this looks so good!!!!!

    1. thank you, it is and do try it šŸ™‚

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