Fan roast gyro style

Ingredients for 3 servings:

• 1 kg pork neck
• 1 large onion(s)
• 2 cloves garlic
• 3 tsp oregano, shredded
• 2 tsp thyme
• 1 ½ tsp salt
• 1 ½ tsp black pepper
• 1 ½ tsp paprika powder
• 1 tsp marjoram, shredded
• 1 tsp sugar
• 1 tsp rosemary, shredded
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp chili powder
• 1 tsp onion powder, optional
• 1 tsp garlic powder, optional

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 5 minutes

The meat should be frozen for about 1.5 to 2 hours before preparation, which makes it easier to slice. For larger portions, it might need to stay there a little longer; it’s up to you to decide. Score the meat into 5-7 mm wide slices, but don’t cut all the way through. Mix the spices together and then massage them into the cuts and onto the outside of the meat. The onion and garlic powder is optional, as fresh onion and garlic will be added later. Then seal the meat in an airtight container and refrigerate it for 12-24 hours. Halve the onion and thinly slice both halves. I use a vegetable onion because I don’t find its flavor quite as “aggressive,” but that’s a matter of taste. Chop the garlic cloves into small pieces. Remove the meat from the refrigerator, briefly dry it on a paper towel (just the area where it’s lying down), and distribute the onion slices and minced garlic into the cuts. Then tie the roast together with string. Alternatively, you can secure the roast with shish kebab skewers. Preheat the oven to 180°C (top/bottom heat) or 175°C (fan oven). Cook the roast on the grill on the middle shelf for approximately 75 to 90 minutes. A meat thermometer works better. 75–78°C (167–178°F) is ideal, depending on the oven and thermometer. This also works on the grill, with an ambient temperature of approximately 180°C (356°F) and a meat thermometer. I always place a drip tray with some aluminum foil underneath the roast; this saves me a lot of cleaning the oven. Once the roast is done, use a sharp knife to cut 5–7 mm-wide slices across the existing cuts. Only remove the strings or skewers if they would interfere with the cutting. This will keep the roast taut while you slice it. Transfer everything to a bowl and serve. Serve with a fresh salad, tzatziki, rice, etc., whatever you like. For larger portions, you can scale the ingredients accordingly. However, a thermometer is the safest option for measuring cooking time, as not only the mass but also the shape of the piece of meat influences the cooking process and cooking time.