Traditional Pork Gyro
Ingredients
- 600 gPork shoulder blade (thinly sliced)
- 4 pcPita bread (warmed)
- 250 gPlain Greek yogurt (drained)
- 1 pcCucumber (grated and water removed)
- 2 pcGarlic (finely minced)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 4 tbspExtra virgin olive oil
- 2 tbspOregano (dried)
- 1 tbspSweet paprika
- 2 pcRound tomato (thinly sliced)
- 1 pcRed onion (thinly sliced into rings)
- 1 tbspMint fresh (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Thinly sliced pork neck seared over high heat until the fat is crispy. The meat remains juicy, flavored with oregano and garlic, served in warm pita bread with thick, acidic yogurt.
- 1
Slice the pork neck into very thin strips. In a dish, mix olive oil, lemon juice, minced garlic, oregano, and paprika. Massage the meat to coat thoroughly. Let rest in the fridge.
- 2
Grate the cucumber and squeeze it firmly in a cloth to extract all the water. Mix with the Greek yogurt, remaining garlic, chopped mint, and a drizzle of olive oil. The mixture should be firm, not runny.
- 3
Heat a cast-iron skillet over high heat. Place the pork strips without overcrowding the pan to prevent boiling. Sear until the edges are brown and crispy.
- 4
Warm the pita breads. Spread generously with tzatziki, add the hot meat, slices of round tomato, and red onion. Roll tightly.
Frequently asked questions
How do you get this dish right?
- Use pork neck; it's the ideal cut because the marbled fat nourishes the meat during cooking.
- Only salt the meat right before cooking to prevent it from releasing juices during marination.
How long does this dish keep?
The meat can be kept for 2 days in the fridge, but the sandwich should be eaten immediately to keep the bread soft.
