Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160 degrees Celsius and prepare your clay pot by soaking it in water for 30 minutes if required, then pat dry. Combine 500 grams of pork belly cubes, 500 grams of chicken thighs, 2 tablespoons of olive oil, the zest and juice of 1 whole lemon, 2 teaspoons of dried oregano, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper in a large bowl, mixing well to coat the meats thoroughly.

2. 2

   Peel and quarter 400 grams of potatoes, roughly chop 1 large red onion, smash 6 garlic cloves, slice 1 large red bell pepper, and halve 200 grams of cherry tomatoes, placing all vegetables into a separate large bowl.

3. 3

   Add the marinated pork belly and chicken pieces to the prepared clay pot, then arrange the prepared potatoes, red onion, garlic cloves, red bell pepper, cherry tomatoes, and 80 grams of pitted Kalamata olives over and around the meats.

4. 4

   Pour 2 tablespoons of olive oil over the vegetables and meat in the clay pot, sprinkle with 1 tablespoon of chopped fresh rosemary, and tuck 2 bay leaves amongst the ingredients before carefully pouring in 200 ml of dry white wine.

5. 5

   Cover the clay pot with its lid and place it in the preheated oven to bake for 2 hours, allowing the flavors to meld and the meats to tenderize slowly.

6. 6

   After 2 hours, carefully remove the lid from the clay pot and return it to the oven for an additional 30-45 minutes, or until the meat is very tender and the top is lightly golden brown.

7. 7

   Carefully remove the clay pot from the oven, let it rest, covered, for 10-15 minutes, then garnish with 2 tablespoons of freshly chopped parsley before serving this hearty Hoirino kai Kotopoulo Psito sto Tsikali warm.