It is National BBQ Week and to celebrate, we have a straight-forward and deliciously simple dish to inspire you: Pork Belly Souvlaki. 

With instructions from the man himself, Richard H. Turner.

By all accounts, Chef spent a good deal of time hiding in the Cyclades in his twenties and became quite addicted to the joys of a late-night souvlaki - an addictive fast-food staple of the island that goes down very well after sampling local ouzo or Metaxa.

Replicating the same at home might be a touch trickier but so long as you get the pit fired up nice and fierce, with perhaps a touch of ABBA blasting in the background and a bucket of sand to nestle your feet in, you could, just could imagine that you are basking in the warm glow of an Aegean night. 

With beautiful pork juice running down your chin and depending entirely of course on how much ouzo and Metaxa you’ve had.

This recipe is from Richard H. Turner’s HOG - Published by Mitchell Beazley

For the kebabs

1kg free-range pork belly, cut into 3cm chunks

1tbs dried mint

1tbs dried oregano (preferably Greek)

1 lemon, juiced

100ml Greek extra virgin olive oil 

2 garlic cloves, finely grated

1tbs red wine vinegar

Maldon sea salt flakes and freshly ground black pepper

For the tzatziki

½ large cucumber, grated and drained

200ml plain Greek yoghurt

1 small garlic clove, grated

5ml red wine vinegar

Maldon sea salt flakes and freshly ground black pepper

To serve

8 Greek flatbreads

Greek extra virgin olive oil

2 tomatoes, sliced

½ red onion thinly sliced

½ bunch of fresh mint leaves picked and chopped

1tbs chopped fresh Greek oregano

1 lemon


Place the pork belly in a large non-reactive bowl and add the dried herbs, lemon juice, olive oil, grated garlic and red wine vinegar. Season, toss and refrigerate for a few hours.

Make the tzatziki by mixing all the ingredients in a small non-reactive bowl, seasoning to taste, and chill in the refrigerator.

Preheat either a charcoal barbecue to medium or a cast iron skillet. Whichever you use, it’s important that it is not too hot, as the pork belly will benefit from gentle cooking.

Thread the marinated pork belly on to the soaked wooden skewers - about 125g on each. Gently cook, turning frequently, for about 20 minutes, or even more slowly if possible.

When cooked, remove and let the skewers rest for a few minutes in a warm place.

Brush the flatbreads with olive oil and toast on your barbecue until just warm. Place 1 pork skewer in the centre of each, then close the bread round the outside, holding tightly onto the meat and pulling the wooden skewer free.

Top with tomato, red onion, tzatziki and more chopped herbs, then squeeze some lemon breads over the top and roll the flatbreads up in greaseproof paper, twisting the ends tightly. Serve immediately.

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