from the souvla | pork belly.

proving the best things are often the simplest.

our pork belly.

the star of our souvla.

how we make it.

It begins with the best pork we can find. We use native breeds which are dry-aged to give an extra-cracking crackling from long-standing dcco. collective suppliers, Philip Warrens in Cornwall. 

Heavily season in oregano and salt.  

Skewer and place onto the souvla to rotate slowly for four to five hours.  

It is important to keep an eye on the fire beneath, maintaining consistent heat.  

In the last 15 to 20 minutes, we lower the spit, skin side down, so it is right above the flame to crisp up the skin. 

Once extra cracking crackling, set aside and rest for a good 30 minutes. Slice and dice. Serve.