Summary

Ingredients

• 1 kg pork (topside or neck) in one piece

For the marinade:

• 2 teaspoons oregano
• 0.5 teaspoon ½ thyme
• 1 teaspoon pepper, black, coarsely ground
• 1 lemon (s), the juice it
• 1 tomato (s), thinly sliced
• 3 tablespoon olive oil

For the sauce:

• 1 onion (s), cut into rings
• 2 cl Metaxa (5-star)
• 300 ml vegetable stock, warm
• 1 cup crème fraîche
• 4 teaspoons pepper - grains, green
• 0.5 teaspoon ½ salt
• 500 g pasta (e.. riatoni or taliatelle)
• 1 bag cheese (pizza cheese or Emmentaler or similar), grated
• 4 tablespoon tomato paste

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Instructions

1. Cut the meat into thin and fine strips.
2. Mix the ingredients for the marinade together and let the meat steep for at least 5 hours (better overnight).
3. Sear it in a preheated pan and remove it after a few minutes and set aside. Fry the onion rings in the gravy for the sauce until translucent, deglaze with Metaxa and let simmer for two minutes. Then add the warm vegetable stock and stir in the tomato paste. After another two minutes, stir in the peppercorns and crème fraiche, bring to the boil briefly and set aside.
4. In the meantime, bring the water to the boil and cook the pasta in it according to the instructions on the packet until al dente. Then pour off.
5. Spread the meat in a baking dish, pour about half of the sauce over it. Spread the pasta on the meat and spread the rest of the sauce over it. Finally, sprinkle the cheese over the whole thing.
6. Gratin the Gyros im Hide in the preheated oven at 200 ° C for 10-15 minutes.
7. A Greek salad and a glass of dry or semi-dry red wine go well with this. Kali orexi!