PORK GYROS
This lemon-bright and paprika-dusted pita filling is based on memories of the gyros served at Kalimera Souvlaki Art in Melbourne, Australia, one of the best Greek restaurants in a city that supports a great number of them. I've cooked it here in the oven, but the preparation would take well to the grill. However you prepare it, serve the crisped meat with warm pita, cucumbers, tomatoes and onion, tzatziki sauce, hot sauce, French fries, mint leaves, really whatever you like.
Provided by Sam Sifton
Categories meat, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 46 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 13 grams, Sodium 662 milligrams, Sugar 3 grams
PHILLY (ITALIAN STYLE) HOT ROAST PORK SANDWICHES
Philly is not only famous for cheesesteaks. Another famous favorite is Hot Roast Pork Sandwiches! After searching the web for the recipe and not finding it, I came up with this and the results were fabulous and authentic tasting. This is also delicious served as a main dish instead of for sandwiches...you may want to slice it thicker and add a side dish or two :)
Provided by Karen..
Categories Lunch/Snacks
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
- Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
- Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
- Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
- Each time you add the water, pour some over the roast, so the top does not get too dry.
- Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
- Trim all visible fat from roast and discard.
- Slice roast very thin, in the pan if possible, so you don't lose any juices.
- If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
- Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired).
- Enjoy!
GYRO-STYLE PORK SANDWICHES
My kids love gyros but the frozen ones you can buy at the store lack the special taste and cuke sauce that the authentic ones have. This is a quick to fix copycat that also has the cuke sauce. It is a nice change of pace. Marinating time is not included. Posted for the Zaar World tour to Greece.
Provided by LAURIE
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork chops crosswise into thin slices, place in a large resealable bag.
- Combine olive oil, mustard, lemon juice, garlic and oregano.
- Pour marinade over pork, seal bag and refrigerate for 1 to 8 hours.
- Meanwhile, in a small bowl stir together yogurt, cucumber, garlic and dill.
- Cover and refrigerate.
- Preheat oven to 450 degrees.
- Drain marinade from pork chops and place pork in a single layer on a shallow pan. Roast until crisp, about 10 minutes.
- Open each pita half to form a pocket. Distribute pork among each half.
- Top each sandwich with some chilled yogurt mixture and sliced onions.
AIR-FRYER GYRO SANDWICHES
I love Gyros, but feel the meat part can be complicated! By using meatballs, Greek seasoning and air-frying them - it makes it so much easier! - Donna-Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat air fryer to 320°. Place meatballs in greased air fryer. Cook until browned, 8-10 minutes. Remove to a cutting board; cool slightly. Cut meatballs in half; toss with 1 tablespoon oil and 1 teaspoon Greek seasoning. Return to air fryer. Cook 2 minutes longer. Remove and keep warm., In a small bowl, combine tomatoes, red onion and garlic. Peel cucumber; chop half and add to tomato mixture. Remove seeds and grate remaining half of cucumber; place in another small bowl. Stir in yogurt, lemon juice, dill, remaining 1 tablespoon oil and 1/2 teaspoon Greek seasoning., Serve meatballs in pita breads with yogurt sauce, tomato mixture, and feta cheese. If desired, top with additional fresh dill and serve with lemon wedges.
Nutrition Facts : Calories 534 calories, Fat 30g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 1378mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein.
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