Name: Pork skepasti
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Ingredients: 1 kilogram piece boneless pork belly, skin scored; 2 teaspoon finely chopped thyme; 2 teaspoon finely chopped oregano; 2 clove garlic, finely chopped; 1/2 teaspoon fennel seeds, crushed; 1/2 teaspoon cumin seeds, crushed; 1 teaspoon paprika; olive oil, for cooking; sea salt; 3 potatoes, peeled, cut into 7mm-thick chips; 1 cup torn flat-leaf parsley; 1/2 small red onion, thinly sliced; 2 pickled green chillies, thinly sliced; finely grated lemon zest, to serve; Pita bread (see tips); 2 cup plain flour; 5 gram active dried yeast; 1 teaspoon salt; 200 millilitre lukewarm water; Sumac mayo; 100 gram mayonnaise; 100 gram greek yoghurt; juice 1 lemon; 1 clove garlic, finely grated; 1 teaspoon ground sumac, plus extra to serve

Pork skepasti

This pork skepasti recipe is Greek cuisine at its best. Leave the lamb to dry overnight, then bring together all the beautiful flavours the next day for dinner and enjoy.

Makes 4

Prep

Cook

45M

Total

1H 45M

Ingredients

1 kilogram piece boneless pork belly, skin scored

2 teaspoon finely chopped thyme

2 teaspoon finely chopped oregano

2 clove garlic, finely chopped

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon cumin seeds, crushed

1 teaspoon paprika

olive oil, for cooking

sea salt

3 potatoes, peeled, cut into 7mm-thick chips

1 cup torn flat-leaf parsley

1/2 small red onion, thinly sliced

2 pickled green chillies, thinly sliced

finely grated lemon zest, to serve

Pita bread (see tips)

2 cup plain flour

5 gram active dried yeast

1 teaspoon salt

200 millilitre lukewarm water

Sumac mayo

100 gram mayonnaise

100 gram greek yoghurt

juice 1 lemon

1 clove garlic, finely grated

1 teaspoon ground sumac, plus extra to serve

Method

1.Place scored pork belly skin-side up on a wire rack in the sink. Pour boiling water over the skin until score marks open up, pat dry and refrigerate overnight, uncovered, so skin can dry out.

2.Preheat oven to 220°C. Place pork skin-side down on a work surface and season. Combine thyme, oregano, garlic, fennel seeds, cumin seeds and half the paprika in a small bowl, scatter over pork belly, then roll into a cylinder and tie at intervals with kitchen string. Place in a roasting tin, drizzle with a little olive oil and season generously with sea salt.

3.Meanwhile, toss chips in 2 Tbsp olive oil, season to taste and scatter in another roasting tray. Roast chips and pork in oven until chips are golden brown and crisp and pork skin starts to crackle (25-30 minutes). Remove chips and set aside. Reduce heat to 150°C and continue roasting pork until just cooked through (another 10-15 minutes). Rest for 30 minutes, then thinly slice. (When ready to serve, warm chips through in oven, season again and toss with remaining paprika.)

4.Meanwhile, for pita, mix flour, yeast and salt in a bowl and make a well in the centre. Add water to well and mix to form a soft dough. On a floured surface, knead until smooth and elastic, cover with a tea towel and rest at room temperature to prove slightly (30 minutes). Divide dough into 8 balls and roll out as thinly as possible. Heat a large frying pan over medium-high heat and cook each flatbread, turning once, until lightly scorched on each side (2-3 minutes).

5.For sumac mayo, stir ingredients in a bowl to combine and season to taste

6.Place half the pitas on a work surface and top with sliced pork. Drizzle with mayo, top with parsley, onion and chilli and a small handful of chips, scatter with lemon zest and extra sumac, season to taste and sandwich with remaining pita.

7.Heat a little oil in a large frying pan over medium-high heat and fry skepastis in batches until golden brown on the base (1-2 minutes), then carefully turn over and repeat. Serve with extra chips.