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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.
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
