Enjoy this delicious takeaway recipe without having to leave home! Filled with rich pork and veggies, these Pork gyros are definitely one to add to the list.
Serves88
Cook time2 hr 10 mins2 hour 10 minutes
Prep time25 mins25 minutes, (+ 10 mins resting time)
(+ 10 mins resting time)
Ingredients
2.6kg Coles Australian Pork Leg Roast, bone in
4 garlic cloves, peeled
4 oregano sprigs
1 cup (250ml) chicken stock
2 celery sticks, sliced
2 dried bay leaves
2 x 1kg packet frozen oven-baked chips
1 cup (280g) Greek-style yoghurt
1 garlic clove, crushed
¼ tsp dried oregano
16 small pita pockets
1 small red onion, cut into thin wedges
2 x 200g Perino grape tomatoes, quartered
100g baby spinach
½ cup (75g) pitted Kalamata olives, chopped
Lemon wedges, to serve
Extra virgin olive oil, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine pork, peeled garlic, oregano sprigs, stock, celery, bay leaves and salt and pepper in large saucepan. Bring to the boil over high heat. Boil, covered, for 10 mins. Reduce heat to medium-low and cook, covered for 2 hours or until pork is tender. Remove from heat and set aside for 10 mins to rest. Remove pork from saucepan. Discard stock mixture. Remove and discard pork rind. Coarsely shred pork.
Step 2
Cook chips following packet instructions.
Step 3
Combine yoghurt, crushed garlic and dried oregano in a small bowl. Season with salt and pepper. Spread yoghurt mixture over one half of each pita bread. Top with onion, tomato, spinach, olives and pork. Drizzle with more yoghurt. Fold pita pocket over to enclose. Serve with chips, lemon wedges and a drizzle of oil.
