CRISPY PORK GYROS
My favourite recipe for Crispy Pork Gyros - including how to get that perfect crispy-on-the-outside and tender-on-the-inside meat!
Provided by Nicky Corbishley
Categories Dinner
Time 3h50m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 991 kcal, Carbohydrate 47 g, Protein 66 g, Fat 59 g, SaturatedFat 24 g, Cholesterol 215 mg, Sodium 1859 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
HOMEMADE TRADITIONAL GREEK PORK GYROS
This homemade traditional Greek pork gyros is the real deal and better than anything you can get at a restaurant. Brined, then marinated, and cooked on a vertical rotisserie in the oven, it would also be perfect for the grill.
Provided by by Jenny | The Greek Foodie
Categories Main
Number Of Ingredients 20
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.
Nutrition Facts : Calories 749 kcal, Carbohydrate 12 g, Protein 57 g, Fat 51 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 191 mg, Sodium 4252 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 33 g, ServingSize 1 serving
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
PORK SOUVLAKI
Serve our speedy pork souvlaki skewers when you're in need of a quick and easy midweek meal. Serve with flatbreads and yogurt and chilli sauces on the side
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 12
Steps:
- Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.
- Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.
- Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown.
- Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you like.
Nutrition Facts : Calories 210 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium
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