Pork Gyros Recipe
Technically, gyro is any meat that is cooked on a vertical rotisserie or some such devilish device. Dwarfs don't have the luxury of such machines . There are boar spears and other pointy sticks that can be laid over a fire ( but they tend to burn as well). The prescribed dwarfish method for making gyro is thus slice it and cover it and stick it in the oven or under a fire. This recipe is for pork gyro and includes a side dish rather than serving in a huge bread roll. Elfish caulifower with saffron is the side and yoghurt (which when brewed is a good dwarf's drink) if you must cool down the chillis - there are almost none in it. If bread is used then tzatziki goes down well as a relish.
Ingredients
- 700g pork loin
- 1 large red onion
- 4 cloves garlic
- 1 tbsp olive oil for marinade
- 2 tbsp olive oil for cooking
- 1 tsp smoked paprika
- 0.5 tsp chilli flakes
- 0.5 tsp ground cumin
- 0.5 tsp blade mace
- 1 tsp dried oregano
- 3 large fresh tomatoes chopped
- 1 decent sized courgette
- Some home made yoghurt
Method
Slice the pork into thin strips as though you were going to stir fry it. Make the marinade by mixing the tbsp olive oil,paprika, chilli flakes. cumin, mace,oregano and a good pinch of salt. Peel crush and chop the garlic and add that too. Add the sliced pork and mix well. Leave for at least an hour, preferably 3 hours or even overnight if you have time.
Heat the 2 tbsp olive oil in a pan in the oven until smoking and then add the marinaded pork, mixing to prevent sticking. Place the pan in the oven ( top Aga oven or say 200C). Leave for 20 minutes and then check.
Meanwhile, roughly chop the red onion and then after the pork has been in the oven for 20 minutes add the chopped onion to it. Heat on the top for a while, mixing in the onions and after about 10 minutes, added the tomatoes. Place back in oven for a further 10 minutes.
Slice the courgette and then add this to the pork ( after stirring up)when that 10 minutes is up. Place back in oven for a further 10 minutes by which time it will be ready.
Remove and serve with a spoonful of home made yoghurt and a sprinkling of smoked paprika powder. Serve with Cauliflower and Saffron if you wish a side dish.
We are minimising on carbs at the moment but the dish might be nice with either plain rice for a fresher palate or , more suitably PATATAS BRAVAS, which I am missing at the moment due to the carb constraint!
Observations
The dish doesn't look particularly pretty really although the yellow of the saffron cauliflower and the red of the tomatoes compliments the tan colour of the pork. it's not too spicy if you follow the recipe so kids shouldn't have a problem with it. If it is, then a little yoghurt will cool it down for them.
Served with a white rioja perhaps - not the kids though.
Source: For the saffron cauliflower try here
