Pork Belly Gyros

By Libbie Summers
Photography by Chia Chong
Recipe from The Whole Hog Cookbook by Libbie Summers (Rizzoli)

A gyro sans pressed lamb. Yes please!! There is NO ONE (vegetarians and vegans aside) that has not drooled over my take on a classic gyro…pork style!

Libbie Summers, Pork, Pork Belly, Gyros, Tzatziki, Greek, Pita, The Whole Hog Cookbook, Greek Recipes,

Pork Belly Gyros (Mykonian Tzatziki)
serves 4

What You Need:
2 pounds pork belly, skin removed and cut into 1-inch strips
1 tablespoons dried Greek oregano
2 garlic cloves, minced
1 teaspoon Black pepper
2 tablespoons olive oil
4 Slices Greek pita bread (flatbread), I use Olympia™ brand
1 tomato, sliced into 8 wedges
1/2 red onion, very thinly sliced
Mykonian Tzatziki Sauce (recipe below)

What To Do:
Place pork belly strips in a zip top bag with oregano, garlic and pepper. Refrigerate a minimum of 2 hours or overnight.

Heat a grill pan to medium-high heat and place pork belly strips on grill to cook. Be forewarned a lot of fat will be rendered (you may need to pour some off while cooking). Cook belly until browned on all sides (approximately four minutes on all four sides, 16 to 20 minutes total). Remove from heat and cut into large pieces.

Heat a large flat skillet to medium high heat. Brush olive oil on one side of each slice of pita bread and place on the hot skillet until just warmed through (pita bread should still be very pliable).

How To Assemble:
Divide cooked pork belly pieces among the 4 warmed pita slices. Top each with two wedges of tomato, red onion and a quarter cup of Mykonian Tzatziki Sauce. Roll pita over and individually wrap in parchment paper. Serve immediately. Great with french fries inside and outside the pita!


Mykonian Tzatziki Sauce:
1 cup plain Greek yogurt, I use Fage™ brand
2 garlic cloves, minced
1/2 cucumber, grated and well drained
2 tablespoons olive oil
1 tablespoon white vinegar
Kosher salt and freshly ground pepper

In a medium mixing bowl, stir together yogurt, garlic, cucumber, olive oil and vinegar. Salt and pepper to taste.
Pro Tip: For the best tzatziki sauce flavor, make it a day ahead and refrigerate. Stir well before using.