Slow Roast Pork Belly Gyros

Preheat oven to 170°C/338°F.

Place your pork belly on a baking tray. Score the skin diagonally in each direction to create diamond shapes on the skin.

Add 3 heaped tsp of za’atar, crushed garlic clove, a large pinch of salt, pepper and a glug of olive oil. Get your hands involved and mix everything together, rubbing the za’atar into the meat.

Make sure the pork is skin side up. Sprinkle some more salt on the skin and place in the oven for 2 and a half hours.

Pickled onion time. Grab a bowl. Finely slice the red onions and chuck them in. Squeeze the juice of a lemon over the onions and add a good pinch of salt. Scrunch the lemon juice and salt into the onions. Place the bowl in the fridge for a couple of hours.

Tzatziki time. (Remember to squeeze the cucumber gratings to get rid of the excess water). Mix your yoghurt, a grated cucumber, lemon zest, the juice of one lemon, salt, pepper, olive oil and a large handful of chopped mint. Mix everything together and set aside.

Tomato time. Finely chop up your tomatoes and add to a bowl with a heaped teaspoon of za’atar, salt, pepper and olive oil. Mix everything together.

Just before you take out the pork, add a handful of chopped parsley to the onions and mix it in. This will ensure the parsley doesn’t get soggy.

After 2 and a half hours in the oven, the pork should be done. To make sure the skin is crackly, just leave the pork under the grill for 5 minutes, checking it regularly to make sure it doesn’t burn.

Remove the pork from the oven and carve it up into slices.

Assemble time. Take a warm pitta, and spoon in some tzatziki. Add a good spoon of the pickled onions. Add a generous helping of the pork, topped with tomatoes and a dollop more of the tzatziki, and serve! Enjoy!