Baked gyros Kochberger style

Ingredients for 4 servings:

• 1,200 g pork (e.g. schnitzel meat)
• 5 tbsp oil
• 7 tbsp, leveled spice(s) (meat or gyro spice mix)
• 1 large onion(s)
• 2 large garlic cloves
• 1 tsp mustard
• 250 ml buttermilk
• 250 ml béchamel sauce
• 200 ml cream
• ½ tsp cinnamon
• 2 tsp, ground paprika powder, rose hot
• 2 tbsp tomato paste
• ½ tsp white pepper
• 1 tbsp, leveled chili flakes
• some salt
• 200 g Emmental cheese, grated

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

Cut the pork into strips about 1 cm thick. Place in a bowl and toss with the oil and seasoning mix. Cover and let the meat simmer for about an hour. Meanwhile, slice the onion into thin half-moons and finely chop the garlic. Brown the meat in a little oil, then add the mustard. Stir the tomato paste into the meat. Add the onions and garlic and sauté. Meanwhile, mix together the buttermilk, béchamel sauce, and cream. Stir in the cinnamon, paprika, and pepper. Once the onions are sufficiently sautéed, add the sauce to the meat. Simmer over medium heat until a creamy consistency forms. Season to taste with chili, salt, and pepper. Place everything in a baking dish, sprinkle with cheese, and bake at 200°C (fan oven) for about 15 minutes. Serve with tzatziki and rice.