Belly Pork Carnitas Gyros Fusion Fries

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

Method

1. Pat the skin side of the pork belly dry and prick all over with a sharp knife then score the underside of the meat.
2. Rub the meat with the seasoning ingredients then leave overnight in the fridge.
3. Add the oil on to the skin of then roast the pork belly in the over at 140C for 2 hours.
4. Turn the oven up to 220C and cook for a further 30 minutes to crisp up the skin.
5. Cook SuperCrunch Pure & Rustic Chips as per packet instruction.
6. Allow pork to rest for 10 minutes before slicing into generous chunks.  
7. Halve cherry tomatoes, thinly slice red onion and roughly chop parsley.
8. To serve layer chips with salad ingredients then top with pork belly and tzatziki.