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Recipe-Ingrediants
Today, my meal is something special. A few months ago, we had forgotten some potatoes in the village, and they had sprouted. Well, we decided to plant them, and oh, what a surprise! Each potato we planted had produced many little potatoes next to it! Some were larger, some were smaller – it brought us so much joy! I held them in my hands and couldn't believe that these came from the ones I had planted. Then the orange trees started bearing oranges, so it was time to head to the kitchen! I will make pork belly with my wonderful potatoes, with oranges. Of course, I will also add figs from my dad's production. "Let's roast it, Mr. Stefanos," as Alice used to say!(Greek movie with Alice Vougiouklaki)
Our Ingredients:
• 1.5 kg pork belly, cut into portions
• 1 kg potatoes, diced, or baby potatoes
• 2 oranges
• Zest from 2 oranges
• 3 cloves of garlic, finely chopped
• 2 tsp mustard
• Olive oil
• 6-7 dried figs, cut in half
• 1 cup white wine
• Salt, pepper, rosemary, thyme
Directions
In a bowl, combine the meat, orange, mustard, a bit of olive oil, wine, zest, and let it marinate overnight. The next day, remove the pieces from the marinade (don't discard the marinade), and in a pan, brown the meat pieces. Then, place the meat in a casserole dish along with the potatoes. Season with salt, pepper, add rosemary and the figs cut in half. Pour in the marinade, cover the casserole dish, and place it in a preheated oven at 190°C for about 1.5 hours, until it browns.
When it's ready, remove the lid and let the dish brown a bit more. Once done, cover the casserole dish with the lid and let the dish rest in the casserole for 10 minutes.
• If the oranges are sweet, you can add a bit of lemon juice (I didn't because mine were slightly tangy).
• Figs are added to provide their wonderful unique flavor, as well as their aromas, and to balance the sweetness of the dish.
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