Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Pork Ladorigani

Pork Ladorigani


(Appetizer for 4)
1 kg. of pork belly, skin removed and cubed
coarse sea salt
fresh ground pepper
2 tsp. sweet paprika
1 cup white wine
1 cup water or stock
2-3 strips of lemon peel
juice of 1 lemon
1/3 cup extra-virgin olive oil
2 tsp. dried Greek oregano
1 tsp. chopped fresh rosemary


1. Remove the skin from the pork belly and cut into cubes. Season with coarse sea salt and fresh ground pepper. Place a large skillet on your stove-top over medium-high heat and place the pork in the skillet and brown on all sides. The fat left on the pork will render and brown the meat (this step will take about 10-15 minutes).
2. Add the wine, stock (or water), lemon peels, and paprika and bring back to a boil. Reduce to a simmer, cover and cook for about 30 minutes.
3. Take lid off and simmer for another 10-15 minutes or until most of the liquid is gone. Squeeze the lemon juice over the pork, add the olive oil and sprinkle your dried Greek oregano and chopped fresh rosemary. Taste and adjust seasoning with salt and pepper.