Traditional Pork Gyro

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.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 911
• Protein: 42 g
• Carbs: 65 g
• Fat: 53 g

Ingredients

• 600 g Pork shoulder blade ( thinly sliced )
• 4 piece Pita bread ( warmed )
• 250 g Plain Greek yogurt ( drained )
• 1 piece Cucumber ( grated and water removed )
• 2 piece Garlic ( finely minced )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Oregano ( dried )
• 1 tbsp Sweet paprika
• 2 piece Round tomato ( thinly sliced )
• 1 piece Red onion ( thinly sliced into rings )
• 1 tbsp Mint fresh ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Marinate the meat

   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. Prepare the tzatziki

   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. Sear the meat

   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. Assembly

   Warm the pita breads. Spread generously with tzatziki, add the hot meat, slices of round tomato, and red onion. Roll tightly.

Chef's tips

• 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.

Storage

The meat can be kept for 2 days in the fridge, but the sandwich should be eaten immediately to keep the bread soft.