How to make - Greek style belly pork Gyros - Greek Club Sandwich - Skepasti

 

These Gyros make a quick tea, pork, cheese, onion, tomato and lovely cooling tzatziki, instead of pitta, made with wraps, street food like you had on your hols.

Ingredients:-

Gyros
Some wraps
Pork belly boneless  3/4 of lb will make two
Toms
Onion
Cheddar Cheese = lots
Parsley

Tzatziki
Greek yogurt
Cucumber 1
Dill - if available
Garlic 1 clove

Marinade, white wine vinegar, dried oregano, olive oil, paprika, salt & pepper.

Vinegar is the key ingredient in the taste of Gyros, so marinate your pork for at least thirty minutes. Then fry in a little oil till cooked through in a frying pan. Don't stir it much - it should be left to caramelise. After about 8 mins  or so take out of the pan and cut into 2 cm pieces. Put it back in the pan and deglaze with a tblsp of vinegar. Remove and wipe your pan.

Next in your warmish pan in a little hot oil add one of the wraps and cook for a couple of minutes till it goes slightly brown as pic. Remove to a large plate. Spread a good layer of tzatziki all over the uncooked side..

Next add another wrap to the pan, then add a layer of grated cheddar cheese add your pork, then thinly sliced onions, and thinly sliced tomatoes, some chopped parsley. When the cheese starts to melt add your other wrap. Then prepare to flip it - the easiest way is to slide it onto a plate, put another plate over it, invert and slide back into your pan. A minute or so just to warm the wrap and serve. Note - Retsina is not to be served as it tastes like stewed cricket bats.

How to make tzatziki; grate half a cucumber then sprinkle with salt, leave five minutes then squeeze out as much liquid as you can, then combine with Greek yogurt, chopped dill and garlic - finely chopped, salt, pepper, a teaspoon of white wine vinegar, mix and put it in the fridge for half an hour to cool.