Gyros con pancetta di maiale arrosto a cottura lenta

Ingredienti

• 800 g Pork Belly
• 500 g Yoghurt
• 1 Cucumber
• 25 g Mint
• 2 Red Onion
• 25 g Parsley
• 2 Lemon
• 4 Vine Tomato
• 4 tsp Za’atar
• 4 Pitta
• 1 Clove Garlic
• Salt
• Black Pepper
• Olive Oil

Preparazione

1. 1

   Preheat oven to 170°C/338°F.

2. 2

   Place your pork belly on a baking tray. Score the skin diagonally in each direction to create diamond shapes on the skin.

3. 3

   Add 3 heaped tsp of za’atar, crushed garlic clove, a large pinch of salt, pepper and a glug of olive oil. Get your hands involved and mix everything together, rubbing the za’atar into the meat.

4. 4

   Make sure the pork is skin side up. Sprinkle some more salt on the skin and place in the oven for 1½-2hrs. Turn the heat down to 150°C if it's colouring too quickly.

5. 5

   Pickled onion time. Grab a bowl. Finely slice the red onions and chuck them in. Squeeze the juice of a lemon over the onions and add a good pinch of salt. Scrunch the lemon juice and salt into the onions. Place the bowl in the fridge for a couple of hours.

6. 6

   Tzatziki time. (Remember to squeeze the cucumber gratings to get rid of the excess water). Mix your yoghurt, a grated cucumber, lemon zest, the juice of one lemon, salt, pepper, olive oil and a large handful of chopped mint. Mix everything together and set aside.

7. 7

   Tomato time. Finely chop up your tomatoes and add to a bowl with a heaped teaspoon of za’atar, salt, pepper and olive oil. Mix everything together.

8. 8

   Just before you take out the pork, add a handful of chopped parsley to the onions and mix it in. This will ensure the parsley doesn’t get soggy.

9. 9

   After 2 and a half hours in the oven, the pork should be done. To make sure the skin is crackly, just leave the pork under the grill for 5 minutes, checking it regularly to make sure it doesn’t burn.

10. 10

    Remove the pork from the oven and carve it up into slices.

11. 11

    Assemble time. Take a warm pitta, and spoon in some tzatziki. Add a good spoon of the pickled onions. Add a generous helping of the pork, topped with tomatoes and a dollop more of the tzatziki, and serve! Enjoy!