Greek Crispy Pork Belly | Tender Oven-Roasted Pork

Score the pork belly's skin and fat closely in a diamond pattern using a sharp knife, taking care not to cut deeply into the meat.

In a small bowl, mix together the extra virgin olive oil, minced garlic, freshly squeezed juice of 1 lemon, dry white wine, dried oregano, thyme, salt, and ground black pepper.

Rub the marinade thoroughly all over the meat, especially into the cuts in the skin. Let it rest at room temperature for 20-30 minutes so the flavours infuse well.