The day I found out that OXO was coming out with a product that would prolong the shelf-life of fruits and vegetables was basically the best day of my life. It is a little known fact that I tend to stock my fridge a little too full. As a result, things go bad. This is life. I also tend to eat with my eyes first, and this doesn’t just include my restaurant visits. When I’m at the grocery store or farmer’s market and see something I want, I HAVE TO HAVE IT. Even if this is 5 pounds of heirloom tomatoes. ;)
As a result, I end up with a lot of fruits and vegetables going bad in my refrigerator. I die a little bit inside every time this happens. This is why I’m super excited about the new product OXO has just launched. Enter OXO‘s Greensaver Activated Carbon System. It’s like a portable crisper, and it’s so amazing! You guys, this thing is incredible because just when I received this glorious kitchen accessory, I also received a large abundance of mini cucumbers from Melissa’s Produce.
Let’s just say, a couple of these little cuties are still hanging out in my fridge just as fresh as the day they arrived; and they have made my nightly dinner salads a lot more vibrant and delicious!
When I was trying to decide how I would highlight the fresh flavors of these mini cucumbers, the first thing to come to mind was tzatziki. I’m sure many of you can relate. I mean cucumbers are what tzatziki is all about, right? Well, the second thing I thought about after thinking about tzatziki was gyros.
I know right…It’s truly groundbreaking. *not*
What is groundbreaking however, is pork belly. I take that back. What is truly groundbreaking is putting pork belly in a gyro. Now, THAT is something to celebrate.
These pork belly gyros are one of my favorite recipes yet, and this isn’t just because I am seriously obsessed with pork belly. The mini cucumbers bring so much flavor to the table and are just the freshness you need to round out the whole dish.
Recipe for these pork belly gyros is below! You want it. I know you do. Pair them with an Altbier. You will be shocked how well the two go together! I hope you guys enjoy the recipe! Have a wonderful Sunday everyone!
For a list of venting guidelines on using the new OXO Greensaver click here!
Pork Belly GyrosPrint Pin Rate
- 1/2 cup Greek yogurt
- 1/4 cup mayo
- 1/2 cucumber peeled and diced
- 1/4 cup fresh dill
- 1 tablespoon lemon juice
- salt and black pepper
Pork Belly Gyros
- 1 pound whole pork belly
- 2 tablespoons garlic powder
- 2 tablespoons za'atar
- 1 teaspoon cumin
- 1 teaspoon sumac
- 1 teaspoon garam masala
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 8-12 pita pockets
- 2 Melissa's mini cucumbers sliced
- 1 cup heirloom cherry tomatoes sliced in half
- 2 cups romaine lettuce loosely chopped
- 1 cup tzatziki
- To a high-powered blender of food processor, add the Greek yogurt, mayo, cucumber, dill, lemon juice, and a dash of salt and black pepper. Puree on high until smooth and creamy. Pour into an airtight container and refrigerator until you are ready to use.
Pork Belly Gyros
- Preheat the oven to 275 degrees F and line a lipped baking sheet with foil. Spray with a non-stick spray and set aside.
- In a small bowl, mix the garlic powder, za'atar, cumin, sumac, garam masala, salt and black pepper until combined. Rub the mixture all over the pork belly and then place on the prepared baking sheet. Place the pork belly in the oven and roast for 45 minutes. At 45 minutes, increase the temperature on the oven to 400 degrees F and continue roasting for an additional 30 minutes. Remove from heat and set aside to rest for 10 minutes. Once rested, slice the pork belly in 1/2 inch slices.
- Assemble your pork belly gyros by layering pork belly, mini cucumber slices, cherry tomatoes and lettuce in a pita pocket. Drizzle with tzatziki and enjoy immediately!