Pork Belly with Potatoes, Wine, and Lemon - Recipe
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Pork Belly with Potatoes, Wine, and Lemon — continued
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Pork Belly with Potatoes, Wine, and Lemon
Recipe by Valeria Michael
INGREDIENTS
• --- 1 ½ kg pork belly, cut into cubes (a bit larger than typical souvlaki pieces)
• --- 1 ½ kg potatoes
• --- Oil for frying
• --- 1 cup dry red wine
• --- 1 large onion
• --- 1 cup lemon juice
• --- 4 cloves garlic
• --- Salt
• --- Pepper
• --- Oregano
• --- Water (if needed)
METHOD
1. Cut the potatoes into cubes and fry them. Remove and set them aside. Then, fry the meat, remove it, and set it aside.
2. Remove some oil if needed. In the same oil, fry the finely chopped onion and garlic cloves. Return the meat to the pot and place the potatoes on top.
3. Stir briefly to combine and allow the flavors of the onion and garlic to infuse. Add the wine and wait for the alcohol to evaporate, leaving behind its flavor.
4. Once it boils a little and starts cooking in the wine, add ¾ cup lemon juice. Stir briefly to distribute it evenly and let it come to a boil. After it boils, lower the heat to simmer. If needed, add a little water.
5. Finally, season with salt and pepper, then gently shake the pot. The dish needs about 20 to 30 minutes to cook. Once it's cooked and the flavors have mellowed, remove it from the heat and sprinkle oregano on top.
