Greek pork belly skewers

Greek pork belly skewers

Serves: 4 | Preparation Time: 60 mins | Cooking Time: 20 mins 

  • 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
  • Spanish onions
  • Ripe tomato
  • Kalamata olives
  • Feta cheese

To serve:
  • Tzatziki yoghurt dip
  • Toasted flat bread
  • Lemon wedges to garnish


  1. Place the pork belly strips into a shallow non-metallic bowl.
  2. Combine the lemon zest, juice, olive oil, oregano, garlic and salt.
  3. Pour the marinade over the pork belly strips and allow to marinate for up to 1 hour.
  4. Toss the salad ingredients together in a large bowl, then divide into individual serving bowls. Refrigerate until required.
  5. 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.
  6. Serve with toasted flat bread, Greek salad and tzatziki dipping sauce. Garnish with lemon wedges.
Results may vary.