• 500g pork belly
  • 2 onions, sliced into wedges
  • 1 red and 1 green capsicum, deseeded and cubed
  • 1 tbsp olive oil
  • 100ml red wine
  • 2 tbsp dried oregano
  • Salt and pepper
  • Pitta and salad to serve
  • Heat up a griddle pan on your hob (or fire up a barbecue). Cut the pork into large cubes, and thread onto a skewer with alternating capsicums and onion wedges. Season well and drizzle with olive oil, and griddle while turning regularly.
  • Before the pork is completely golden and cooked through, drizzle with red wine, and season again with salt and pepper. Sprinkle with oregano, then take off the skewers and stuff into pitta with salad and chilli sauce.
30 mins
4 servings
This recipe pairs perfectly with the Bodega Molina 'Dinastia' Shiraz Blend 2015 from Mendoza, Argentina.

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