So incredibly easy to prepare, it looks fab on a wooden platter in the centre of the table. Succulent and crispy, this pork belly is dreamy!

Serves: 6-8 Prep. time: 30′ Cooks in: 2:40′ Ready in: 3:10′

1½ kg pork belly, boneless, skinless, cut in a rectangular
1 cup Kefalotyri cheese or reggato, grated
3 garlic cloves, finely chopped + 3 whole cloves
1 small onion, finely chopped
1 lemon, juiced
2-3 srpigs fresh oregano
2-3 srpigs fresh thyme
2-3 srpigs fresh rosemary
250 ml white dry wine
150 ml hot water
extra-virgin olive oil
salt, black pepper

For the sauce
120 g demerara sugar or honey
1 lt fresh orange juice
4 tbsp red wine vinegar

For the potatoes
1½ kg baby potatoes
2 oranges, juiced
2 lemons, juiced
2 tsp garlic paste
1 tbsp mild mustard
extra-virgin olive oil
salt, black pepper

Step 1
Mix cheese with chopped garlic, onion and a little olive oil. Set aside. Spread pork belly on a clean working surface and season well with salt and pepper on both sides. Drizzle with a little oil and lemon juice and massage the meat on both sides for a 2-3 minutes. Spread the cheese mix on one side, roll up and tie with kitchen string.

Step 2
Preheat oven at 250οC. Line a large ovenproof dish with fresh herbs and whole garlic cloves. Place a wire rack and the pork belly on top. Add the wine and water in the dish and bake for 10-12 minutes. Then reduce heat at 170οC and bake for another 2 hours.

Step 3
In the meantime prepare the sauce: In a sauce pan heat all ingredients on low heat for 20 minutes or until sauce is syrupy. Set aside.

Step 4
Place potatoes in a baking dish, season with salt and pepper, drizzle with citrus juices, add garlic, oil and mustard and toss. Bake for 1 hour or until tender.

Step 5
Remove pork belly from the oven and allow to sit for 10 minutes. Serve on a wooden platter cut in slices. Serve with potatoes and sauce.

Photo: George Drakopoulos – Food styling: Tina Webb

Και η συνταγή στα ελληνικά: Πανσέτα ρολό