Description
This isn’t your everyday gyro. It is topped with gyro essentials, but is kicked up a notch with the addition of pork belly! It’s the perfect sandwich!
Ingredients
- FOR THE TZATZIKI:
- ½ cups Greek Yogurt
- ¼ cups Mayonnaise
- ½ cups Cucumber, Peeled And Diced
- ¼ cups Fresh Dill
- 1 Tablespoon Lemon Juice
- Salt And Black Pepper
- FOR THE PORK BELLY GYROS:
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Za’atar
- 1 teaspoon Cumin
- 1 teaspoon Sumac
- 1 teaspoon Garam Masala
- ½ teaspoons Fine Sea Salt
- ¼ teaspoons Black Pepper
- 1 pound Whole Pork Belly
- 2 Mini Cucumbers, Sliced
- 1 cup Heirloom Cherry Tomatoes, Sliced In Half
- 2 cups Romaine Lettuce, Loosely Chopped
- 8 Pita Pockets
- 1 cup Tzatziki
Preparation
For the tzatziki:
To a high-powered blender or food processor, add Greek yogurt, mayo, cucumber, dill, lemon juice, and a dash of salt and black pepper. Puree on high until smooth and creamy. Pour into an airtight container and refrigerator until you are ready to use.
For the pork belly gyros:
Preheat oven to 275ºF and line a lipped baking sheet with foil. Spray with nonstick spray and set aside.
In a small bowl, mix garlic powder, za’atar, cumin, sumac, garam masala, salt and black pepper until combined. Rub mixture all over pork belly and then place on prepared baking sheet. Place pork belly in the oven and roast for 45 minutes. After 45 minutes, increase temperature to 400ºF and continue roasting for an additional 30 minutes. Remove from heat and set aside to rest for 10 minutes. Once rested, slice pork belly into 1/2-inch slices.
Assemble pork belly gyros by layering pork belly, mini cucumber slices, cherry tomatoes and lettuce in a pita pocket.
