Pork skepasti


Ready in 1 hour 40 min­utes plus overnight dry­ing time | Makes 4

1kg piece bone­less pork belly, skin scored 2 tsp finely chopped thyme 2 tsp finely chopped oregano 2 cloves gar­lic, finely chopped ½ tsp fen­nel seeds, crushed ½ tsp cumin seeds, crushed 1 tsp pa­prika Olive oil, for cook­ing Sea salt 3 po­ta­toes, peeled, cut into 7mm-thick chips 1 cup torn flat-leaf pars­ley ½ small red onion, thinly sliced 2 pick­led green chill­ies, thinly sliced Finely grated lemon zest, to serve PITA BREAD (see note) 2 cups plain flour 5g ac­tive dried yeast 1 tsp salt 200ml luke­warm wa­ter


100g may­on­naise 100g Greek yo­ghurt Juice 1 lemon 1 clove gar­lic, finely grated 1 tsp ground sumac, plus ex­tra to serve

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.


> If you don’t want to make your own bread, just buy good-qual­ity pita bread.

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