SunPork Fresh Foods Super Crunchy Honey Pork
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


What you’ll need


  • 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

  1. 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.
  2. Pre-heat fan forced oven to 250⁰C.
  3. Remove pork belly from the fridge and bring to room temp.
  4. 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.
  5. 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.
  6. 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.
  7. Cook fries according to pack instructions.
  8. While pork is resting, prepare dressing by combining Greek yoghurt, lemon juice and one crushed garlic clove then set aside.
  9. 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.
  10. Serve and enjoy!