Pork Belly Flatbread Feast Feast 10-greek-street
Pork Belly Flatbread Feast Feast 10-greek-street
Pork Belly Flatbread Feast Feast 10-greek-street
Pork Belly Flatbread Feast Feast 10-greek-street
Pork Belly Flatbread Feast Feast 10-greek-street
Pork Belly Flatbread Feast Feast 10-greek-street
Pork Belly Flatbread Feast Feast 10-greek-street
Pork Belly Flatbread Feast Feast 10-greek-street
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Pork Belly Flatbread Feast

Regular price
£100.00
Sale price
£100.00
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Tax included.

For 10 Greek Street’s chef-owner Cam Emirali, the Pork Belly Flatbread menu is all about versatility: “It’s all feasting style dishes, perfect as we get into the warmer months. How you eat it is open to interpretation - dip the za’atar flatbreads into the spiced yoghurt as a starter, or fold them into wraps full of pork belly and summery salads.”

The centrepiece of the feast is the pork belly, pressed and slowly braised in 10 Greek Street’s own Braybrooke lager. A beer and mustard seed glaze is brushed on after cooking, which can be done in the kitchen or outside on the barbecue. The harissa chicken thighs, too, would be perfectly happy charring on the grill. For the salads, chickpeas are folded through sweet piquillo peppers and tender baby spinach leaves with a sherry vinaigrette; green beans are tossed with preserved lemon, olives, and crunchy almonds for texture; and baby gem lettuces are sliced in half, topped with pickled shallots and a herby buttermilk dressing. Finishing the menu is Cam’s take on a strawberry shortcake. “The sablé breton biscuits are halfway between cake and shortbread. We make them with Italian egg yolks, giving them a rich yellow colour,” he says. The biscuits are simply dolloped with passionfruit curd and clotted cream, and topped with fresh strawberries.