Crispy Pork Gyros Recipes

GREEK GYROS RECIPE EASY STEP BY STEP TUTORIAL

Steps:

• Add the pieces of Pancetta into a food container . Pour the hot marinade over the Pancetta. Once it reaches room temperature, refrigerate overnight or for up to 24 hours.

PORK GYROS

Steps:

• Put pork shoulder on a plate, and place in the freezer for approximately 1 hour, or until it is firm to the touch. Put meat on a cutting board, and using a sharp knife, remove and discard any skin, then slice the meat thinly against the grain, into 1/2-inch slices.
• Make the marinade. In a large bowl, whisk together the lemon juice, 1/4 cup olive oil and garlic. Using a box grater, grate the tomato and one of the onions into the marinade, then add 1 tablespoon of the paprika, along with the salt, pepper and oregano leaves. Whisk again, then place the sliced pork into the marinade, toss to combine and cover and refrigerate the meat for at least one hour and up to overnight.
• When ready to cook, heat oven to 450. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Quarter the remaining onion, add it to the pork and marinade and toss once to combine. Remove the pork and onion from the marinade, and place on the pan, spreading everything evenly across it.
• Put the pork in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Check the meat at around 20 minutes to see how much liquid is in the pan. If there is a lot, remove the pan, and pour off all but a few tablespoons. Remove the finished pork from the oven, allow to rest for a minute or two, then chop into bits. (To make the pork even crisper, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced pork, and sauté until everything curls tight in the heat.) Scatter the remaining paprika over the top of the meat, and serve with warm pita, sliced cucumbers and onions, tomato, tzatziki sauce, hot sauce, French fries, scattered mint leaves, ketchup, really whatever you like.

HOMEMADE GREEK PORK GYROS SOUVLAKI RECIPE

Steps:

• To prepare this souvlaki recipe start by preparing the pork gyros. Mix into a large bowl the tenderloin (cut into strips), the garlic, the red onion, 3-4 tbsp of olive oil, 1-2 tbsp of red wine vinegar, some thyme, some rosemary, and mix with your hands. Squeeze the ingredients together, so that all the flavours blend and add 1/2 tbsp of honey. Wrap the bowl and put it into the fridge. Leave the marinade in the fridge for at least 2 hours, before using it (ideally leave it over night).
• In a (very hot) large non-sticking pan, add the tenderloin along with the ingredients of the marinade, and sauté for 1 minute on each side, without stirring, until the meat is nicely coloured, crispy and tender inside.
• To prepare the tzatziki sauce for the pork gyros, pour in a food processor the olive oil and garlic and blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 of red wine vinegar, salt and pepper and mix. (This recipe is for 5-6 servings. Store in the fridge and always serve cold.)
• Use a cooking brush to oil the pita breads on both sides and season with salt, pepper and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.
• Pork gyros is usually served wrapped, like a sandwich. To serve, spread some tzatziki sauce on the pita breads and top with the pork gyros, some slices of red onion, some sliced tomato and wrap.
• For an easier version, you can substitute the tzatziki sauce with some fresh yogurt or some mustard and mayonnaise sauce.

CRISPY PORK GYROS

Steps:

• Preheat the oven to 180C/350F.
• Sprinkle the celery salt, cumin, garlic salt, ground coriander, oregano, thyme, paprika, salt and black pepper on a chopping board. Roll the pork joint in the spice mix so that all the meaty sides are well covered (no need to cover the rind - as that will be discarded eventually anyway).
• Add 2 tbsp of the oil to a large oven-proof pan or dutch oven and heat over a medium-high heat. Add the pork and sear the meat on all sides, except the rind side.
• Add the garlic and stock to the pan. Bring to the boil, place a lid on and place in the oven to cook for 2 ½ - 3 hours - until the meat is tender and will flake with a fork.
• Once the meat is cooked, take out of the oven and carefully remove from the pan using two forks. Place on a chopping board and carefully remove and discard the rind.
• Shred the meat using two forks.
• Heat the remaining oil over a high heat in a large frying pan and add the pork plus a pinch of salt and pepper.
• Fry, turning a few times during cooking, until golden brown (about 6-8 minutes). You may need to do this in two batches, depending on the size of your pan.
• Place the pita breads on plates or parchment (if wrapping up). Top with lettuce and tomatoes, the arrange the pork on top. Sprinkle on red onion slices and a few french fries if you like.
• Spoon on a tablespoon or two of tztaziki, then roll up the gyros and serve.

CRISPY PORK BELLY

Steps:

• For the pork belly: Line a baking sheet with foil and fit with a wire rack.
• Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
• Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
• Preheat the oven to 325 degrees F.
• Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
• Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
• For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.

HOMEMADE GREEK CHICKEN GYRO RECIPE

Steps:

• To prepare this chicken gyro recipe, start by preparing the marinade for the gyro. In a large bowl, combine marinade ingredients and stir well.
• On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about 1 1/2 cm thick with a meat mallet or heavy pan.
• In another large bowl combine chicken thighs and marinade, stirring well to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to one day.
• Preheat oven to 200°C (400°F).
• Skewer the chicken thighs individually on a spit (make sure to skewer them pretty tight). In between the chicken pieces skewer the onion and peppers.
• Bake for about 1- 1 and 1/2 hour, until internal temperature reaches 165°F (75°C)
• Let it rest for about 8 minutes and then carve slices with a sharp knife.
• In the meantime prepare the tzatziki sauce for the chicken gyro. Pour in a blender the olive oil and grated garlic and blend until combined.
• Remove the skin and seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.
• In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined.
• Store the tzatziki sauce in the fridge and always serve cold.
• Prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.
• Chicken gyro is usually served wrapped, like a sandwich. Spread some tzatziki sauce on the pita breads and top it with the chicken gyro, some slices of red onion, some sliced tomato and fried potatoes and wrap.
• For an easier version of this traditional Greek souvlaki with chicken gyro recipe you can serve with Greek yogurt or some mustard and mayonnaise sauce. Enjoy!

HOMEMADE TRADITIONAL GREEK PORK GYROS

Steps:

• For the brine, place the sugar, salt, in a sauce pan with a cup of water. Simmer on medium heat for 3-4 minutes until sugar and salt have dissolved.
• Fill a large container or pot with the sugar-salt mixture and water. Add the bay leaves, peppercorns, cloves, garlic, and herbs. Stir well. Place the pork in the brine. Make sure it is fully immersed and cover with water. Chill overnight.
• Remove the meat add dry the pieces well with a paper towel.
• In a bowl, mix ½ cup of olive oil, 1 tablespoon white wine vinegar, 1 tablespoon honey, 1 tablespoon dry oregano, 1 tablespoon sumac, 2 teaspoons sea salt, roughly chopped, like fresh thyme, oregano, rosemary, sage and some freshly ground pepper.
• Place meat pieces in a pan and pour the marinade all over. Rub pieces with marinade. Let pork belly sit for 3 hours or overnight.
• Pierce the pork pieces on the vertical rotisserie. Add the pork belly slices between the cutlets. Add half a lemon on top or half an onion. Place meat on a rimmed baking sheet. Bake in the oven for 1 hour and 30 minutes. Turn pork around every 30 minutes to ensure even cooking.