Greek roast pork belly with lemon potatoes | Pancetta fournou

Score the pork belly skin closely in a crosshatch pattern using a sharp knife, taking care not to cut into the meat. Rub the meat side with salt, pepper, and dried oregano.

Peel the potatoes and cut them into thick wedges. Place them in a large baking sheet or roasting dish.

In a small bowl, mix together the extra virgin olive oil, freshly squeezed juice of two lemons, Dijon mustard, minced garlic, as well as salt and pepper. Pour the mixture over the potatoes and toss thoroughly so the seasoned marinade coats them evenly.