All the great things in life are rather sinful (if you are a believer) or fattening. And pork belly is a great thing. This is a recipe for mouth-watering pork with crispy skin and aromatic sauce.
I come from a place where pork is highly regarded and preferred over beef. One of the popular dishes in my local taverns is the grilled pancetta. Juicy, tender, fatty and delicious meat, coming straight from pork’s belly.
They are difficult to find where I live; the weather usually does not permit barbeque so the next best thing is to put a pork belly in the oven!
- 500 gr (17 oz) pork belly.
- 1 tablespoon of Dijon mustard.
- Juice from 2 lemons.
- 2 garlic cloves coarsely chopped.
- 1 tablespoon dried oregano.
- 100 ml (3.4 fl oz) of extra-virgin olive oil.
- 2-3 large potatoes (optional).
- ½ cup of dry white wine.
- Salt and ground pepper.
- Preheat the oven to 200 degrees Celsius (390 F). Wash the meat, dry it with kitchen towel and season well.
- Place the pork on the tray where it’s going to be cooked with the skin facing up. Use your fingers and insert the garlic pieces inside the meat.
- Mix the lemon juice, oregano, mustard, olive oil and wine and pour it on top of the meat. You may add some chopped potatoes on the side if you fancy.
- Cook in the oven at 200 degrees Celsius (390 F) for ~ 30 minutes until the skin starts getting brown. Reduce the heat to 170 Celsius (340 F), cover the tray with aluminium foil and let it cook for ~ 90 minutes. Check from time to time to see if you need to add some water or wine (the choice is yours).
- When almost ready, remove the foil and let it cook for another 15-20 minutes to get a nice brown colour.
- Serve warm with a nice salad on the side.
- Bon appétit!