Serves 4 as a starter



400g pork belly

2 grams oregano

3 teaspoons Dijon mustard

1 red onion chopped

Salt and Pepper

2 grams sweet paprika

Mustard water

2 reaspoons Dijon Mustard

300 millilitres of water

2 garlic cloves

1 teaspoon oregano

Caramelised onions

1 red onion

10 grams olive oil

20 grams sugar

10 grams red wine vinegar


Rice Paper wraps

1 tomato

10 grams parsley

1 red onion

Salt and pepper



Place the Pork Belly on an oven tray. Add paprika, oregano, pepper and mustard and onion. Add water till the pork is completely submerged. Cover it with parchment paper and aluminium foil and cool at 170 degrees for approximately 4 hours. When ready let it cool down.

Prepare the mustard sauce by mixing all the ingredients thoroughly.

Cut the red onions into strips. Place in a pan and cook with olive oil and cook until soft. Add the sugar and the red wine vinegar and cook until caramelised. Julienne the tomato.

Soak two piece of rice paper in the mustard mix until soft. Remove and place them, wide open, on a chopping board. Meanwhile cut the cooked pork into strips and place in a hot pan. Add some dried oregano and sweet paprika powder. Cook until crispy.

In the middle of each rice paper place the tomato, caramelised onion, parsley, pork, salt and pepper. Roll it like a wrap making sure both sides are closed. Leave to dry for 5 minutes. Cut the roll in half and serve at room temperature.

Serve your wraps with garlic yoghurt sauce on a bed of sliced cucumbers. For this, simply mix 100 grams of greek yoghurt with 20 millilitres of olive oil and a finely chopped clove of garlic. Add salt and pepper. Cut 1 cucumber in half lengthwise and cut it in juliennes. Add 50 grams of rocket and a homemade vinaigrette.

Mazi Restaurant

MAZI turns out-dated misconceptions of Greek cuisine on their head and combines traditional produce and classic recipes with a modern twist. Translated in English as ‘together,’ Mazi revives the sharing culinary traditions of Greece at its beautiful Notting Hill location.

12-14 Hillgate Street, London W8 7SR