Juicy pork belly simply cooked with oregano and red wine. A cheap and easy way to extend your barbecue repertoire.
- 500g/1lb 2oz pork belly, skin removed
- 2 onions, cut into wedges
- 1 red pepper, seeds removed, cut into 2cm/1in squares
- 1 green pepper, seeds removed, cut into 2cm/1in squares
- 1 tbsp olive oil
- 100ml/3½fl oz red wine
- salt and pepper
- 2 tbsp dried oregano
- pitta breads
- chilli sauce
Heat a griddle pan over a high heat.
Cut the pork into large cubes and thread onto skewers, alternating with the onion and peppers.
Drizzle with olive oil and cook on the griddle, turning every few minutes to ensure even cooking.
Just before the souvlakia are fully cooked, drizzle the red wine over them (while still on the griddle). Season, to taste, with salt and freshly ground black pepper and sprinkle with oregano.
Once the souvlakia are cooked, remove them from the griddle and serve in pittas with salad such as lettuce, cucumber, tomatoes, onions and a dollop of chilli sauce.