Print Recipe

Pork Belly Gyros

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Servings: 8 -12 gyros

Ingredients

Tzatziki

  • 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

Instructions

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!