Pork belly strips in the Dutch oven marinated with Balsamic Vinegar with Honey Kalamata Papadimitriou and courgettes – Kalamata Papadimitriou

Pork belly strips in the Dutch oven marinated with Balsamic Vinegar with Honey Kalamata Papadimitriou and courgettes

grammi_sintagis
TV Show: -
Recipy: Alexandros Papandreou, Chef
Product:
Balsamic Vinegar Honey

Preparation Time: 15 Minutes,
Cooking Time: 
70 Minutes,
Difficulty level: Easy

Ingredients

800 gr pork belly strips
130 gr Balsamic Vinegar with Honey Kalamata Papadimitriou
2 tbsp olive oil
8 medium sized courgettes
Salt
Freshly ground pepper

Preparation
Put the pork belly strips in a small baking tray, pour the Balsamic Vinegar Kalamata Papadimitriou with Honey over them, cover and place in the fridge for at least 30 minutes so they marinate well.
Place a large non-stick frying pan over high heat and add the olive oil.
Remove the pork belly strips from the marinade draining it lightly and season with salt and pepper.
Sauté the pork belly strips in the frying pan so that they are well browned on all sides.
Place the pork belly strips in the Dutch oven together with the marinade and using a small sharp knife, make diagonal slashes on the top side of the strips so as to create a grid shape.
Put the Dutch oven in a preheated oven at 180
oC for one hour and 10 minutes, checking every once in a while if the liquid is sufficient.
Wash the courgettes well and cut in julienne; put them in a bowl and add salt and freshly ground pepper.

Place a large non-stick frying pan over high heat and add 2 tbsp olive oil.
Sauté the courgettes for 8-10 minutes until tender and golden all over.
Serve the pork belly strips with the courgettes on a large platter.

Source: https://www.alexandrospapandreou.gr

Rack of Lamb in the Dutch Oven with a herb vinaigrette. Pork Fillet with Fig Balsamic Cream Kalamata Papadimitriou sauté with Figs