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Roasted Pork Belly Wraps with Herbed Yogurt Recipe

Roasted Pork Belly Wraps with Herbed Yogurt recipe


This recipe is for delicious pork belly wraps with a herby yogurt sauce. You cook pork until it's crispy, then wrap it in soft tortillas with fresh veggies and a tasty sauce. It's a fun meal for everyone!


800 g pork belly
400 g Greek yogurt
1 large cucumber
1 bunch of dill
1 bunch of cilantro
2 red onions
2 lemons
3 vine tomatoes
1 tbsp dried oregano
4 large flour tortillas
2 cloves of garlic
2 tbsp olive oil
1 tsp sea salt
1 tsp black pepper


Preheat your oven to 170°C (338°F).
Score the pork belly skin diagonally to create diamond shapes. Rub with 1 tbsp olive oil, 1 tsp sea salt, 1 tsp black pepper, and 1 tbsp dried oregano.
Place the pork belly on a baking tray, skin side up, and roast in the oven for 2 and a half hours.
While the pork is roasting, prepare the pickled onions. Thinly slice the red onions and place them in a bowl with the juice of 1 lemon and a pinch of salt. Mix and refrigerate for 2 hours.
For the herbed yogurt, combine the Greek yogurt, half a grated cucumber (squeeze out excess water), zest of 1 lemon, juice of half a lemon, a handful of chopped dill, salt, and pepper to taste. Mix well and set aside.
Chop the tomatoes and cilantro. Mix them in a bowl with a pinch of salt and set aside.
Once the pork is done, if the skin isn't crispy, broil for 5 minutes, watching carefully to avoid burning.
Remove the pork from the oven, let it rest for 10 minutes, then slice it thinly.
Warm the flour tortillas in the oven or on a pan for a few seconds.
To assemble, spread herbed yogurt on a tortilla, add pickled onions, slices of pork, tomato-cilantro mixture, and an extra dollop of yogurt if desired.
Roll up the tortillas and serve immediately.

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