Using the fancy new oven timer, I slow-cooked this pork belly using solar power while I was out cycling. I used Nigel Slater's recipe with a generous dose of pomegranate molasses. I followed the recipe exactly so won't repeat it here.
The tart base of the pork belly was really tasty, the flesh was succulent, and the crackling was totally delicious, but it felt weird to be throwing away so much marinade. I wonder if there is a better way of getting the sticky tacky gooberiness of the marinade into the pork, rather than just having the occasional fragment of the base spiked with tartness. I think I might prefer simply roasting the pork belly as is, and making a dipping sauce to go with it.