Belly Pork Carnitas Gyros Fusion Fries
Combining cuisines is a great way to excite your customer like this deliciously moreish Mexican-style pork with earthy spices and crispy skin served alongside cooling Greek tzatziki and fresh salad.
Ingredients
Belly Pork Carnitas (4 Servings)
1kg Pork Belly
1 tsp Cumin powder
1 tsp Smoked paprika
1 tsp Cinnamon powder
1 tsp Garlic powder
1 tsp Oregano
1 tsp Salt
1 tsp Rapeseed oil
To Serve
150g SuperCrunch Pure & Rustic Chips
50g Cherry Tomatoes
50g Tzatziki
1/2 Red onion
Handful Parsley
Used product
Method
- Pat the skin side of the pork belly dry and prick all over with a sharp knife then score the underside of the meat.
- Rub the meat with the seasoning ingredients then leave overnight in the fridge.
- Add the oil on to the skin of then roast the pork belly in the over at 140C for 2 hours.
- Turn the oven up to 220C and cook for a further 30 minutes to crisp up the skin.
- Cook SuperCrunch Pure & Rustic Chips as per packet instruction.
- Allow pork to rest for 10 minutes before slicing into generous chunks.
- Halve cherry tomatoes, thinly slice red onion and roughly chop parsley.
- To serve layer chips with salad ingredients then top with pork belly and tzatziki.
