Spiced lamb meatballs with tahini-dressed bulgur wheat recipe

Preheat the oven to 180°C/fan160°C/gas 4. Put the pork belly on a baking tray and cook for 35-40 minutes until piping hot. Remove from the oven and carefully take the skin off the meat. Preheat the grill to high and pop the skin under for 1-2 minutes until crisp. Once the pork has cooled slightly, shred into bite-size pieces using two forks, then transfer to a bowl. Roughly chop the crackling and add to the bowl. Add the fennel seeds, mayonnaise, mustard, parsley and feta, season to taste, then ?mix and set aside. Warm the pittas in a toaster or under the grill until hot and ?softened. Split them, fill with the pork mixture and a few rocket leaves, then serve.