John Myers
Contents
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Ingredients
- 4 Pita breads
- 500 g Pork neck
- Garlic oil
- 1 tsp Sea salt
- 1 tsp Sweet paprika
- 0,5 tsp Cane sugar
- 1 tsp Curry hot
- Pepper from the grinder
- 1 Onion
- 2 Splash Lemon juice
Instructions
- Cut the pork neck into thin, bite-sized slices. Mix lemon juice, a good dash of garlic oil, pepper, salt, sugar, curry and paprika powder into a marinade and soak the meat in it overnight.
- Cut the onion into rings and fry it with the meat. When the meat is juicy, tender and lightly browned, remove it from the heat - bake the pita breads in the toaster (4 minutes)
- Slice open and fill with the gyros.
- There was a tomato mix and my chickpea cream see KB
Nutrition
Serving: 100gCalories: 115kcalCarbohydrates: 2.5gProtein: 20.9gFat: 2.3g
