Roasted Pork Belly Strips in Barbecue Sauce – Kalamata Papadimitriou

Roasted Pork Belly Strips in Barbecue Sauce


Preparation time: 10 minutes (plus 30 minutes for marinade)
Cooking time: 35-40 minutes

For 4 persons


12 slices pork belly

For the barbeque sauce

2 teaspoons coarse salt
1 tablespoon finely chopped flat-leafed parsley
2 teaspoons oregano
4 cloves garlic (crushed)
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon black pepper
2 tablespoons tomato ketchup
½ cup Kalamata Balsamic Vinegar
60 ml olive oil


Put the barbeque sauce ingredients in a bowl and whisk well. Place the pork belly in a baking tin and pour over the barbeque sauce. Leave the pork belly to marinade in the refrigerator for 30 minutes. Put the baking tin as it is in a pre-heated oven for 35-40 minutes until the meat takes on a golden colour and the sauce has caramelized. Serve with Balsamon Oregano & Thyme Mustard.

Veal shank with Kalamata Balsamic Cream Fig, prunes and apricots Stir-fried pork with vinegar and coriander