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.