PORK BELLY GYRO

Posted in: Hot Sauce Recipes
Posted by: Pete July 9, 2015
0

Ingredients

1 lb. boneless, skinless pork belly

2 tablespoons Rub Your Meat Raw Dry Rub

¹⁄₄ tsp. za’atar

1 shallot, sliced ¹⁄₄” thick

¹⁄₄ cup plain, full-fat Greek yogurt

¹⁄₄ cup sour cream

1 tsp. plus 1 tbsp. fresh lemon juice

¹⁄₂ tsp. minced oregano

1 small cucumber (one-quarter grated and squeezed dry, three-quarters thinly sliced)

1 tsp. kosher salt, plus more to taste

2 tbsp. sugar

1 tsp. sumac

¹⁄₂ cup shredded romaine lettuce

1 plum tomato, cored and roughly chopped

1 preserved lemon rind, minced

2 9″ pocket pitas, halved

Instructions

Heat oven to 275°. Place pork belly on an aluminum foil-lined baking sheet. Mix Rub Your Meat Raw Dry Rub and za’atar in a bowl; rub on pork belly. Roast 40 minutes. Increase oven to 375°; roast 40 minutes more. Let cool; slice into ¹⁄₂″ strips. Heat an 8″ cast-iron skillet over high; cook shallot until charred, 10–12 minutes, and let cool. Stir shallot, the yogurt, sour cream, 1 tsp. lemon juice, the oregano, grated cucumber, salt, and pepper in a bowl; set tzatziki aside. Combine sliced cucumber, sugar, 1 tsp. salt, and the sumac in a bowl; let sit 10 minutes, then toss with remaining ingredients. To assemble sandwiches, stuff pitas with pork belly, tzatziki, and cucumber and lettuce mixture.