A perfect meze for Ouzo, tsipouro, beer....!
Cut the pancetta and remove some of the skin at both ends so you can pierce with the sticks
Sprinkle the spice mixture all over the inside of the pancetta.
Wrap it in a tight roll
Pass the sticks leaving 1-1.5 cm between them.
Cut between the sticks with a very sharp knife.
Carve the skin all around the perimeter in many places.
Sprinkle both sides with the spice mixture.
Fry it on a pan and enjoy!
1.5 kg boneless pork belly
200 g of celeriac
1 large onion
4 cloves of garlic or more
1 chili pepper (optional)
40 ml ouzo
20-25 black peppercorns
25 g of sugar
25 g of salt