It could be said that this gyro classic is a little over the top, but what's not to love about a sandwich stuffed with roast pork and hot chips? We've made small pita for this recipe, but shop-bought will work fine. Start this recipe a day ahead to dry the pork skin.
- 1 kg piece boneless pork belly, skin scored
- 2 tsp finely chopped thyme
- 2 tsp finely chopped oregano
- 2 garlic cloves, finely chopped
- ½ tsp fennel seeds, crushed with a mortar and pestle
- ½ tsp cumin seeds, crushed with a mortar and pestle
- 1 tsp paprika
- 2 tbsp olive oil, plus extra for drizzling and frying
- 3 sebago potatoes, peeled and cut into 7mm-thick chips
- 1 cup torn flat-leaf parsley
- ½ small Spanish onion, thinly sliced
- 2 pickled green chillies, thinly sliced
- 300 gm plain flour, plus extra for dusting (2 cups)
- 5 gm dried yeast
- 100 gm mayonnaise
- 100 gm Greek yoghurt
- 1 garlic clove, finely grated
- 1 tsp ground sumac, plus extra to serve
- 1Place 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, uncovered, overnight for skin to dry out.
- 2Preheat oven to 220C. 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 on pork belly, then roll into a cylinder and tie at intervals with kitchen string. Place skin-side up in a roasting tin, drizzle with a little olive oil, season generously with sea salt and roast until skin starts to crackle (25-30 minutes). Reduce oven to 150C and roast until just cooked through (10-15 minutes). Rest for 30 minutes, then thinly slice.
- 3Meanwhile, toss potatoes with 2 tbsp olive oil, season to taste and roast with pork at 220C until golden brown and crisp (25-30 minutes), then set aside. When ready to serve, return chips to the oven to warm through, then season to taste and toss with remaining paprika.
- 4Meanwhile, for pita, stir flour, yeast and 1 tsp salt in a bowl to combine and make a well in the centre. Add 200ml lukewarm water to well and mix to form a soft dough. Turn out onto a lightly floured work surface, knead until smooth and elastic, cover with plastic wrap and rest at room temperature to prove slightly (30 minutes). Divide dough into 8 equal balls and roll out as thinly as possible on a lightly floured work surface. Heat a large frying pan over medium high heat and cook each flatbread, turning once, until lightly scorched on each side (2-3 minutes).
- 5For sumac mayo, stir ingredients in a bowl to combine and season to taste.
- 6Place 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 rind and extra sumac, season to taste and sandwich with remaining pita.
- 7Heat a splash of 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.
Drink Suggestion: Cold Italian lager Drink suggestion by Max Allen
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