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Panseta Fournou | Crispy Greek Pork Belly
(0)
90 min
Masterpiece
Knuspr-Küche
Traditioneller griechischer Schweinebauch (Panseta Fournou), mariniert mit frischem Zitronensaft, Knoblauch, feinem Senf und reichlich Oregano. Im Ofen mit knuspriger Schwarte gebacken und auf aromatischen Röstkartoffeln serviert.
Ingredients
Preparation method
Preparation & Marinade
Preheat the oven to 200 °C top/bottom heat. Score the rind of the pork belly in a diamond pattern using a sharp knife, taking care not to cut into the meat. Rub the rind vigorously with 1 tsp sea salt.
For the marinade, squeeze the juice from the lemon. Peel and finely chop the garlic. Wash the fresh thyme and pluck the leaves. In a bowl, mix together the lemon juice, mustard, 30 ml olive oil, garlic, thyme leaves, oregano, and 1 tsp each of salt and pepper.
Thoroughly brush the meat side of the pork belly with the marinade – leaving the scored rind largely dry and seasoned only with salt so that it puffs up and crisps perfectly in the oven.
Chef's tip
For the perfect crackling: Pat the rind completely dry with paper towels before scoring, and sprinkle only with coarse salt before baking.
A fresh Greek salad with feta and crispy flatbread makes a fantastic accompaniment.
110 min
Masterpiece
