Greek pork belly skewers

Prep time 60 minutes Cook time 20 minutes

Serves 4 people



  • 12 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. 1.
    Place the pork belly strips into a shallow non-metallic bowl.
  2. 2.
    Combine the lemon zest, juice, olive oil, oregano, garlic and salt.
  3. 3.
    Pour the marinade over the pork belly strips and allow to marinate for up to 1 hour.
  4. 4.
    Toss the salad ingredients together in a large bowl, then divide into individual serving bowls. Refrigerate until required.
  5. 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. 6.
    Serve with toasted flat bread, Greek salad and tzatziki dipping sauce. Garnish with lemon wedges.

General Information

Pork belly strips may be marinated for up to 48 hours prior to cooking.