Summary

Ingredients

• 500 g pork schnitzel (ham)
• 2 medium onion (s)
• 2 cloves garlic
• 1 large red pepper (s)
• 1 small chilli pepper (s), mild red, fresh
• 8 cl Metaxa, (Greek brandy)
• 6 tablespoon olive oil, (choose mild)
• 4 tablespoon spice mix for gyros
• 2 tablespoon tomato paste
• 100 ml tomato (s), passed
• 200 ml cream, (cooking cream)
• 150 g cheese, youn Gouda cheese (rated)
• possibly salt and pepper
• Thyme, dried

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Instructions

1. Halve the pork schnitzels lengthwise, then cut into thin strips.
2. Peel onions, cut in half, then slice into thin half rings. Peel garlic and mince finely. Remove the stem from the fresh chilli, remove the seeds, and mince finely.
3. In a bowl, combine the pork strips, onions, garlic, and chilli. Add 2 cl Metaxa and 3 tablespoons gyros spice mix, mix well. Let rest for 2-3 minutes, then add 3 tablespoons mild olive oil and mix well. Cover and refrigerate for at least 2-3 hours.
4. Wash the red peppers, cut into quarters, then cut into thin strips. Grate the young Gouda cheese.
5. Preheat the oven to 200°C (392°F).
6. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Working in 2 batches, sear the marinated pork mixture for 4-5 minutes per batch, stirring occasionally. Transfer to a baking dish.
7. Heat 2 tablespoons olive oil in the same pan over medium-high heat. Fry the red pepper strips for 3 minutes. Add peppers to the baking dish with the pork and stir to combine.
8. Add 2 tablespoons tomato paste and 1 tablespoon gyros spice to the pan. Toast over medium heat for 1-2 minutes, stirring constantly. Add 6 cl Metaxa, then add 100 ml passed tomato and 150 ml cooking cream. Bring to a simmer and pour the sauce over the pork and pepper mixture in the baking dish.
9. Sprinkle 150 g grated cheese evenly over the top. Bake at 200°C (392°F) for 10 minutes until the cheese is melted and golden.
10. Serve with rice, noodles, or french fries.