Pork Belly GyroBack ButtonSearch IconFilter Icon

Name: Pork Belly GyroBack ButtonSearch IconFilter Icon
Ingredients: Ingredients; 1 lb. boneless, skinless pork belly; 1 tbsp. garlic powder; 1⁄2 tbsp. dried marjoram; 1⁄2 tbsp. dried rosemary; 1⁄2 tbsp. dried thyme; 1⁄2 tbsp. freshly ground black pepper; 1⁄2 tbsp. ground cumin; 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

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Servings: 2

Pork Belly GyroBack ButtonSearch IconFilter Icon

Instructions

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Step 1

Instructions

Step 2

Heat oven to 275°. Place pork belly on an aluminum foil-lined baking sheet. Mix garlic powder, marjoram, rosemary, thyme, 1⁄2 tbsp. black pepper, the cumin, 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.

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