Countryside *eksochiko* (Rolled Pork Belly)

Directions

Take the piece of pork belly after it has been opened by your butcher. (If they haven't done it, use a sharp knife and follow the natural separations visible from the side, opening it up like a book to increase the surface area.) Season with salt, pepper, and thyme, then place the feta cheese lengthwise and the tomato after removing its seeds. Optionally, add strips of various peppers.

Roll up the pork belly and tie it with cooking twine at several points to ensure it stays closed and the cheese doesn't leak out. Season with salt. Place it in a roasting pan with water (about a quarter of the roll's height), some broth, whole peppercorns, thyme, and garlic.

Cover the pan and bake in a preheated oven at 180°C (350°F) for about 2 hours. While it's baking, prepare the potatoes. In a bowl, toss the potato slices with olive oil, salt, pepper, mustard, and a little thyme. After the initial 2 hours of baking, remove the lid, add the potatoes around the roll in the roasting pan, and continue baking for about another hour and something.

Let it cool for 10-15 minutes, then carefully remove the cooking twine and slice into portions. Serve with the roasted potatoes.

While waiting for it to cool, strain the cooking juices and thicken them in a saucepan with a little cornflour to make a delicious sauce.

• Only sprinkle salt on the outside of the roll. No pepper, as it will darken, and no olive oil, to allow the skin to dry and become crispy.
• If desired, we can sprinkle the inside of the pork belly with salt and pepper and drizzle with broth for extra flavor and moisture.
• A fantastic and beloved combination is with sun-dried tomatoes, smoked Metsovone cheese, and thyme. Give it a try! You'll remember me!