Pork Belly Gyros

Ingredients

• 1/2 cup champagne vinegar
• 2 tablespoons kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon ras al hanout
• 2 bay leaves
• 2 cloves garlic, peeled
• 1 ruby beet, peeled and cut into 1/4-inch batons
• 1 jalapeno, sliced, optional
• 8 ounces turnips, peeled and cut into 1/4-inch batons
• One 2-pound piece skin-on pork belly from pasture-raised pigs
• Kosher salt
• 1 cup Greek yogurt
• 1/2 cucumber, peeled if necessary, small dice (I peel lemon cucumbers; I don't for Armenian or English, it depends if the skin is bitter)
• 1 clove garlic, peeled and minced
• 1/2 bunch fresh mint, chopped (or 3 tablespoons)
• Zest and juice of 1/2 lemon
• Kosher salt
• 10 quality pitas (homemade or store-bought)
• 3 cups arugula
• 1 cup diced quality feta (I like Bulgarian if you can get your hands on it. It is the most creamy and tangy.)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag