Spiced Pork Belly with Greek Salad

Cut the pork belly into slices, then toss them in a bowl with the pepper, garlic powder, paprika, and oregano. Drizzle over the oil and mix well so every slice gets a good coating.

Line a roasting pan with baking paper and spread the slices out in a single layer. Put it in the oven preheated to 200 °C and roast for 15–20 minutes. Carefully pour off the fat that's collected, flip the slices, then roast for another 10–15 minutes until they're golden brown and crispy. Every oven runs a little differently, so keep an eye on them.

Let the slices drain on some kitchen paper before serving.

Meanwhile, cut the tomatoes into large chunks and slice the red onion into rings. Add them to a bowl.

Peel the cucumber, cut it in half lengthways, and scrape out the seeds with a spoon. Slice it up and add to the bowl along with the olives.

Pour in the olive oil and sprinkle over the oregano. Toss everything together and let it sit for a few minutes.

Wash and dry the lettuce, tear it into rough pieces, and arrange on a serving plate. Pile the rest of the vegetables on top, then crumble over the feta and finish with a little salt and pepper.