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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the skin from the pork strips. | 2. In a bowl turn the pork strips in garlic, oregano and a good twist of black pepper - leave to marinade for at least 30 minutes (more if possible). | 3. Griddle the meat - I used our George Formby "turned out nice again" grill (a wee joke for any ageing brits there). A lot of fat will drain off, the meat needs turning so all sides are well browned and the meat succulent. | 4. Slice across the strips to give chunks of meat ready to serve. | 5. Brush the pitas with a little oil and cook in a hot dry non stick frying pan for a couple of minutes each side. | 6. Assemble to serve: place a good quantity of the meat chunks on a piece of the bread, (a couple of tomato slices would work well here) top with a good dollop of the tzatziki, a good quantity of the thinly sliced red onion and put mustard on the side. | 7. Serve with chips/fries. | 8. A little salad garnish is pretty with this, as you can see from my photo, it can look a bit too all-brown. | 9. Kali orexi! (Bon appetit). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork belly	500		boneless	1174824.0	0.0	21183.12	120226.68
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
dijon mustard	2	teaspoons		-	-	-	-
mayonnaise	2	tablespoons		108.3	0.0	0.111	12.0
red onion	1/2		sliced	32.0	7.472	0.88	0.08
tzatziki yoghurt cucumber	1	cup		-	-	-	-
pita bread	2	round		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.