Slow Roasted Pork Belly

Name: Slow Roasted Pork Belly
Yield: Serves 4
Cuisine: Greek
Ingredients: 2 red onions, halved and finely sliced; 100 ml fresh orange juice; 2 tsp. ground paprika; 800 g piece of pork belly; 1 tsp. ground cinnamon; 2 tbsp. finely chopped flat-leaf parsley; 3 garlic cloves (50 g); 2 tbsp. sea salt; 2 tsp. ground sweet paprika; 2 tsp. dried marjoram; 2 tsp. fennel seeds; 2 tbsp. runny Greek honey; 3 heaped tbsp. Dijon mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

Slow roasted pork belly prepared the way we do our pork gyros in Greece – in a sweet orange and honey marinade. Pile onto warmed flatbread or into crisp lettuce leaves with your favourite dip spooned alongside.

Ingredients

800 g piece of pork belly
2 red onions, halved and finely sliced
2 tsp.

Europe
Greece
Starter
Mediterranean
Gluten-free

Method

Using a hand-held blender or food processor, blitz the marinade ingredients to a smooth paste.
Rub the marinade onto both sides of the pork belly. Roll the meat up and secure with butchers string.
Roast in a preheated oven 180°C (fan 160°C) / Gas 4 for