BBQ Pork Belly Gyros with Tzatziki
"This is an elevated but easy take on a popular street food - try it at your next summer barbecue!" - Ksenia, Foodland Ambassador, IG: @ksushas
Ingredients
- 1 1/2 pounds Maika’i Marinated BBQ Pork Belly
- 1 head Romaine lettuce
- 1 pack Pita bread
- 1 Japanese cucumber
- 1 container Boar’s Head Tzatziki
Instructions
- Air Fryer: Preheat your air fryer to 300 degrees Fahrenheit. Stand the pork belly slices in foil vertically with foil wrapped halfway up the slices. Cook for 5-10 minutes on low heat. Then, raise heat to 400 degrees Fahrenheit and roast for another 10-15 minutes until the fat is caramelized and crispy.
- Conventional Oven: Preheat your oven to 300 degrees Fahrenheit and layer the slices of pork belly on a foil-lined tray. Cook on low heat for 20 minutes to tenderize the meat, then increase heat to 390 degrees Fahrenheit and roast for another 10-15 minutes to caramelize and crisp up the fat.
- While the pork belly is cooking, wash, trim, and thinly chop the romaine lettuce. Season lightly with olive oil and a little salt (the tzatziki is already well-seasoned).
- Wash and chop the cucumber and mix it into the tzatziki.
- Once the pork belly cools slightly, carefully slice it as thinly as you can.
- To assemble the gyro sandwiches, open up the pita bread and stuff with pork belly, tzatziki and the lettuce salad.
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