Greek pork belly skewers
Serves: 4 | Preparation Time: 60 mins | Cooking Time: 20 mins
Ingredients:
12x Tasman pork belly strips, 2cm thick
2 lemons, zested and juiced
½ cup olive oil
¼ cup oregano leaves, finely chopped
2 cloves garlic, finely chopped
Pinch salt
Greek salad:
Baby cos
2 lemons, zested and juiced
½ cup olive oil
¼ cup oregano leaves, finely chopped
2 cloves garlic, finely chopped
Pinch salt
Greek salad:
Baby cos
Spanish onions
Ripe tomato
Kalamata olives
Feta cheese
To serve:
Tzatziki yoghurt dip
Ripe tomato
Kalamata olives
Feta cheese
To serve:
Tzatziki yoghurt dip
Toasted flat bread
Lemon wedges to garnish
Lemon wedges to garnish
Method:
- Place the pork belly strips into a shallow non-metallic bowl.
- Combine the lemon zest, juice, olive oil, oregano, garlic and salt.
- Pour the marinade over the pork belly strips and allow to marinate for up to 1 hour.
- Toss the salad ingredients together in a large bowl, then divide into individual serving bowls. Refrigerate until required.
- Cook pork belly strips in a preheated frying pan or BBQ for 5-6 minutes on each side, turning & basting frequently until pork is golden and rind is crispy.
- Serve with toasted flat bread, Greek salad and tzatziki dipping sauce. Garnish with lemon wedges.
