Gyros in Metaxa from the Dutch Oven

Ingredients for 6 servings:

• 2 kg pork neck
• 4 onions
• 100 ml rapeseed oil
• 3 tbsp paprika powder
• 2 tbsp oregano
• 1 tbsp thyme
• 1 tbsp salt
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp mustard seeds
• 1 tbsp pepper, mixed
• 1 tsp garlic powder
• 200 ml Metaxa
• 400 g crème fraîche
• 400 ml cream
• 6 tbsp ajvar
• 4 tbsp tomato paste
• 500 g mushrooms
• 3 bell peppers
• Grated cheese, optional, 250 g – 300 g

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 30 minutes

better than at the Greek restaurant around the corner

First, cut the pork neck into slices about 1 cm thick, then into not-too-thin strips. Finely slice the onions and add them to a large bowl with the meat. Then mix the spices to make a rub. I always do this in my spice grinder, but a mortar and pestle also works. Alternatively, you can also use a rub of your own choosing. Now pour the oil and spice mix over the meat and mix everything well. Let the mixture sit for at least 4 hours, but preferably overnight. The next day, or while the Dutch oven is heating up, chop the mushrooms and bell peppers and set aside. After marinating, add the meat in portions to the heated Dutch oven and sear until crisp, then remove and store temporarily. Once all the meat is seared, add tomato paste and ajvar to the Dutch oven and toast them. Next, pour in the Metaxa, mix everything well, and let the Metaxa reduce. Finally, add the cream and crème fraîche. Mix everything well and bring to a boil. Now add the mushrooms, bell peppers, and meat to the hot Metaxa sauce. Grill for approximately 30-45 minutes at 170-200°C. Alternatively, the gyros can be topped with approximately 250-300g of cheese.