Juicy pork belly and orange juice and zest are a match made in heaven in this recipe. The fragrant orange infuses the pork as it cooks… Serve this beautiful dish with amazing baked potatoes and a crispy green salad or sautéed greens on the side.

Serves: 4 Prep. time: 15′ Cooks in: 1:40′ Ready in: 1:55′

1 kg pork belly, sliced
2 oranges, juiced + 1 tbsp zest
100 ml cognac
1/4 cup extra-virgin olive oil
2 garlic cloves, mashed
2 tbsp fresh & dried thyme
1 small onion, finely chopped
salt, black pepper

For the potatoes
1.200 g baby potatoes
1/4 cup extra-virgin olive oil
1 tsp turmeric
½ tsp cardamom, powder
¼ tsp cinnamon, powder
2 garlic cloves, mashed
1 medium onion, sliced
½ cup white sweet wine
1 orange, juiced & zested
salt, black pepper

Step 1
For the potatoes: Preheat oven at 180οC. Cut potatoes in half if large and place in large baking dish. Season with salt and pepper and sprinkle with thyme. Add remaining ingredients, toss and cover with foil. Bake for 1h and 15′. Remove foil and bake until potatoes are nicely colored.

Step 2
In the meantime prepare the pork belly: Season pork belly with salt, pepper and thyme. In a non-stick pan add a tbsp oil on medium to high heat and cook meat on both sides until nicely colored and cooked through. Transfer on a platter. In the same pan heat remaining oil on medium heat and cook garlic and onion until fragrant. Stir in cognac and when alcohol evaporates add orange juice and zest and boil for 2′. Add pork belly and allow to simmer for a few minutes until sauce thickens.

Step 3
Serve pork belly warm with potatoes and a little extra fresh thyme on top.

Photo: Vangelis Paterakis – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Χοιρινές πανσέτες με σάλτσα πορτοκάλι και κονιάκ