Pork Gyro Bowl with Tzatziki

1. 1 Pork neckpack 700 g ≈ $5.63 135 g
2. 2 Potatoes≈ $2.19 per kg 165 g
3. 3 Cucumbers≈ $3.67 per kg 90 g
4. 4 Tomatoes≈ $4.67 per kg 75 g
5. 5 Red onion≈ $3.00 per kg 20 g
6. 6 Greek yogurtpack 250 g ≈ $1.80 50 g
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Pita breadpack 5 pcs ≈ $2.50 0.5 pcs
9. 9 Lemon≈ $4.70 per kg 25 g
10. 10 Olive oil 12 ml
11. 11 Dried oregano 2 g
12. 12 Paprika 2 g
13. 13 Salt 3 g
14. 14 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat the oven to 210 °C. Cut the potatoes² into wedges, toss with 5 ml oil and 1 g salt, and roast for 25–30 minutes until golden and tender in the center.

2. Slice the pork¹ thinly and mix with the paprika, oregano, juice of half a lemon⁹, 1 g salt, pepper, and 5 ml oil.

3. Sear the pork¹ over high heat for 6–8 minutes until the edges are browned and the meat is cooked through.

4. Grate half the cucumber³, squeeze out the juice, and mix with the yogurt, minced garlic⁷, 2 ml oil, and 1 g salt.

5. Slice the remaining cucumber³, tomato⁴, and red⁵ onion thinly, and cut the pita⁸ into pieces.

6. Arrange the potatoes² as the base in a bowl, then add the pork¹, cucumber³, tomato⁴, onion, and pita⁸ in sections.

7. Add the tzatziki and serve with the remaining lemon⁹ wedge.