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Greek Crispy Pork Belly
(0)
135 min
Masterpiece
Gurkerl Küche
Herrlich saftiger Schweinebauch auf griechische Art: Im Backrohr langsam gegart mit aromatischem Knoblauch, Zitrone und feinem Oregano, gekrönt von einer unwiderstehlich knusprigen Kruste. Ein herzhaftes Highlight der mediterranen Herbstküche!
Preparation method
Preparation & Marinating
Pat the pork belly dry. Score the rind in a diamond pattern using a sharp knife, taking care not to cut into the meat. Thoroughly rub the meat side (not the rind!) with pressed garlic, finely grated lemon zest, dried oregano, 30 ml olive oil, pepper, and half of the salt.
Squeeze the lemon juice and mix it with the remaining 10 ml olive oil. Generously rub the scored rind of the pork belly with the remaining fine salt – the salt draws moisture out of the rind and ensures incomparable crispiness. Let the meat rest at room temperature for about 30 minutes to absorb the flavors.
Roasting in the Oven & Serving
Preheat the oven to 160 °C top/bottom heat. Place the pork belly rind-side up on an oven rack set over a baking sheet lined with baking paper. Roast slowly in the preheated oven for approx. 90 minutes so it stays juicy.
Chef's tip
For the rind to puff up optimally, it should be completely dry before salting. Simply dab away any excess moisture with paper towels before roasting.
Greek oven-roasted lemon potatoes, warm pita bread, and fresh tzatziki are recommended as traditional side dishes.
70 min
Under an hour
