Summary

Ingredients

• 2 kg pork neck
• 4 onion (s)
• 100 ml rapeseed oil

For the rub:

• 3 tablespoon paprika powder
• 2 tablespoon oregano
• 1 tablespoon thyme
• 1 tablespoon salt
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon mustard seeds
• 1 tablespoon pepper, more colorful
• 1 teaspoon garlic powder

For the sauce:

• 200 ml Metaxa
• 400 g crème fraîche
• 400 ml cream
• 6 tablespoon ajvar
• 4 tablespoon tomato paste
• 500 g mushrooms
• 3 bell pepper (s)
• Cheese, grated, optional, 250 g - 300 g

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Instructions

1. First cut the pork neck into approximately 1 cm thick slices, then into strips that are not too thin. Cut the onions into fine strips and place them in a large bowl with the meat.
2. Then mix the spices into a rub. I always do it in my spice grinder, but it also works in a mortar. Alternatively, a rub is also possible according to your own preference.
3. Now pour the oil and the spice mixture over the meat and mix everything well. Then let the mixture steep for at least 4 hours, but better overnight.
4. The next day, or during the time the Dutch is heating up, cut the mushrooms and peppers into small pieces and set aside for the time being.
5. After marinating, place the meat in portions in the heated Dutch and sear it, then remove it and store it temporarily.
6. When all the meat is seared, add the tomato paste and ajvar to the Dutch and roast in it. Next, pour in the Metaxa, mix everything together well and let the Metaxa reduce. Finally add the cream and crème fraîche. Mix everything together well and bring to the boil. Now add the mushrooms, peppers and meat to the hot Metaxa sauce.
7. Cook for approx. 30 - 45 minutes in the grill at 170 - 200 ° C.
8. Alternatively, the gyros can also be baked with approx. 250 g - 300 g cheese.