1 Riverview Farm Roast Pork
½ tsp dried oregano, plus extra to serve
½ tsp sweet paprika, plus extra to serve
6 pita bread wraps, warmed
2 tomatoes, halved & sliced
½ red onion, thinly sliced
Sea salt & black pepper
1 Lebanese cucumber, grated
1 cup thick Greek yoghurt
1 tbs lemon juice
1 clove garlic, minced
1 tsp honey
1 tbs chopped fresh dill
Extra virgin olive oil
To make tzatziki, place cucumber in a clean chux, or use your hands to squeeze out as much water as you can (discard water). Transfer cucumber to a bowl. Stir in yoghurt, lemon juice, garlic, honey and dill. Season with salt and pepper and drizzle with extra virgin olive oil.
Remove crackling from pork and chop into small pieces. Set aside.
Heat a large fry pan over medium heat. Cut pork into small pieces and add to fry pan. Cook, stirring occasionally, for 5-10 minutes until crisp around the edges. Sprinkle with oregano and paprika and stir to combine.
To assemble, place pita bread onto a chopping board and smear 1-2 tablespoons of tzatziki down the centre. Top with tomato, pork, crackling, hot chips and onion. Sprinkle with extra oregano and paprika, wrap up the sides and serve.