Belly Pork Gyros

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.


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



  • 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