Roast Pork Yiros with Crackle
Sink your teeth into tender slices of Aussie pork belly layered on a bed of fluffy pita bread, topped with crispy crackling for that irresistible crunch. Flavour and meaty goodness in every bite.
2 hrs 15 mins + overnight
Capable Cooks
8
What you’ll need
INGREDIENTS
- 1kg SunPork Fresh Foods Pork Belly
- 1 Tbsp. fresh thyme
- 1 Tbsp. fresh oregano
- 3 garlic cloves, crushed
- 1 tsp. fennel seeds, crushed
- 1 Tbsp. sumac
- 2 Tbsp. olive oil
- 2 Tbsp. salt
- 200g frozen French fries
- 150g Greek yoghurt
- 1 lemon, zested and juiced
- 8 pita bread pockets
- 1 bunch fresh parsley leaves
- 1 small red onion, sliced
How to make it
- Use a sharp knife to score the rind of the pork belly in 1 cm intervals, taking care not to cut into the fat. Place the pork belly onto a plate and pat the skin dry. Refrigerate overnight to dry out the rind.
- Pre-heat fan forced oven to 250⁰C.
- Remove pork belly from the fridge and bring to room temp.
- In a small bowl, combine thyme, oregano, two crushed garlic cloves, fennel seeds and sumac, then rub into the meat side of the pork belly.
- Place onto a rack in a deep baking tray, then rub olive oil and salt into the rind and place into the oven for 30 mins.
- Reduce oven temp. to 160⁰C and cook for a further 1 hr or until internal temp. reaches 65⁰C. Remove from the oven and set aside to rest for approx. 10 mins before slicing.
- Cook fries according to pack instructions.
- While pork is resting, prepare dressing by combining Greek yoghurt, lemon juice and one crushed garlic clove then set aside.
- Assemble yiros by filling a pita pocket with pork belly meat, crackle, fries, parsley, lemon zest and red onion. Drizzle with yoghurt dressing and repeat until all pockets are filled.
- Serve and enjoy!
