We’ve got our fingers crossed for the weekend and if the weather is nice it could be a good idea to try this awesome recipe by Athinagoras Kostakos, Chef Patron of Meraki Restaruant, Fitzrovia. Athinagoras suggests using the oven to cook the meat, but I think if the Sun is out it would taste even better flame-grilled on the BBQ!
GYROS MINI TACOS – GLAZED PORK BELLY, ONION, YOGHURT, PAPRIKA SAUCE (SERVES 4)
Ingredients:
For the marinade
15g Maldon salt
3g Black peppercorn
3g Sweet smoked paprika
Olive oil (as you need it)
300g Pork belly (diced)
Tortillas (around 8 to 10 cm) 1 packet
1 Cucumber
10 Cherry tomatoes
200g Greek yogurt. 200gr
1 tspn Sweet Smoked paprika
1 red onion
15g parsley (roughly chopped)
3 pinches of sumac
Method:
• In a bowl mix the paprika, salt, pepper and as much olive oil as you like – add the pork belly and leave for 2 hours to marinade
• Pre-heat the oven to 180C
• Add the raw pork cubes onto wooden or metal skewers and grill/fry until caramelised
• Add cherry tomatoes, a dash of olive oil, salt & pepper to an oven proof dishes – bake in the oven for 3 minutes at 180C
• Mix the yogurt and paprika together and add a pinch of salt
• Slice the red onion and cucumber very finely (use a mandolin slicer if you have one)
• Now you are ready to build your taco!
• Begin with your yoghurt and paprika mix, followed by the pork belly, add the sliced onion, cucumber and parsley – finish with a pinch of sumac and a few lime wedges!
Guests visiting Meraki itself this weekend can get their chargrill fix through signature dishes such as Barbecued octopus, wild oregano vinaigrette, grilled onion and capers; Chicken Souvlakia; Grilled aubergine with tahini, yoghurt, pecan and crispy kale.
Visit meraki-restaurant.com/