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

• 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