Pork Belly Gyros

Now that we’ve finally moved, and things are settling – I’m back in the kitchen. I made these gyros for our first dinner party, along with a mezza platter, Greek salad, roasted herb potatoes, and way too much other food.

It’s an easy-ish recipe, count about 1 lb of pork belly per 2 people. I also suggest setting a bowl of extra tzatziki on the table, it seemed my guest preferred to drizzle more sauce on the gyros.

Pork Belly Gyros – 8 servings
4 lbs boneless, skinless pork belly
4 tablespoons garlic powder
2 tablespoons dried marjoram
1 tablesoon oregano
2 tablespoons dried thyme
1 tablespoons freshly ground black pepper
2 tablespoons ground cumin
1 tablespoons za’atar
4 shallots, sliced 1⁄4″ thick
1 cucumber, thinly sliced
1 teaspoon kosher salt, plus more to taste
1 teaspoon sugar
1 teaspoon sumac
Shredded romaine lettuce
2-3 tomatoes, cored and sliced
4 9″ pocket pitas, halved

Heat oven to 275 degrees F.

Place pork belly on an aluminum foil-lined baking sheet. Combine the following in a bowl garlic powder, marjoram, rosemary, thyme, black pepper, cumin, and za’atar. Rub dry spice mixture on pork belly. Roast for 40 minutes.

Increase the temperature to 375 degrees F; roast 40 minutes more. Let cool; slice into 1⁄2″ strips. Heat an 8″ cast-iron skillet over high heat, sear individual slices to crisp the fat.

To assemble the gyro, stuff pita with pork belly, cucumber, tomato and romaine – drizzle with tzatziki and serve.

Happy Cooking! Bon appetit!

I apologize for the lack of photo – our friends decided to assemble their own gyros, and I wasn’t fast enough with my camera. I’ll be sure to add a photo at a later time, when I make these again!