Ingredients

For 4 people 

For flatbreads:

110g plain flour

20g wholemeal flour

4g table salt

70ml water

4 x pork belly strips 

2 handfuls of sliced white cabbage

3 tomatoes sliced 

4 tbsp of natural yoghurt

Squeeze of spicy sauce of your choice

1 tsp of table salt

1 tsp sugar

1 tbsp cider vinegar

Sea salt (enough to cover the pork strips)

Method

Starting with the flatbreads, mix your flour, salt and water together and knead for 5 minutes.

Divide the dough into 50g balls and flatten into flat breads. Get these as thin as you can (we use a pasta machine to achieve this.) Fry the flatbreads until cooked (roughly 30 seconds on each side). Wrap in foil until you are ready to serve.

Preheat the oven to 220 degrees celsius. Place the pork belly strips into a dish so that the skin side is facing up, then cover with a layer of seasalt. Cook for 30 minutes, or until the skin is crispy, then turn down the oven to 160 degrees celsius and cook for another 45 minutes.

As the pork cooks; mix your vinegar, sugar and table salt together and add in your cabbage to pickle it.

Once the pork has been removed from the oven scrape the excess salt off the top and slice into chunks.

Now it’s time to prepare… place the pork onto the wrap with generous servings of yoghurt, spicy sauce and scatter over the cabbage and tomatoes.