| Servings |
servings
|
Ingredients
Pork
- 2 pounds Pork Shoulder boneless, trimmed, 3/4-inch diced
- 1 Red Onion cut in 1/2-inch wedges through the root end
- 1 large Yellow Bell Pepper seeded and cut in 1/2-inch strips
- Lemon Zest of 1 lemon
- 1/3 cup Lemon Juice freshly squeezed, plus extra, 2 lemons
- Olive Oil
- 3 Garlic Cloves grated on a Microplane zester
- 2 tablespoons Oregano Leaves roughly chopped fresh
- 2 teaspoons Rosemary Leaves roughly chopped fresh
- Kosher Salt
- Pepper
- 6 Pita Breads warmed, for serving
- Radish Tzatziki for serving (recipe follows)
- Mint Leaves julienned fresh, for serving
Radish Tzatziki:
- 6 medium Radishes scrubbed and trimmed
- 2 Garlic Cloves grated on a Microplane zester
- 1 1/4 cups Greek Yogurt plain whole milk, 10 ounces
- 1 tablespoon Olive Oil
- 1 tablespoon Lemon Juice freshly squeezed
- 1/4 cup Scallions minced, white and green parts (2 scallions)
- 2 1/2 tablespoons Mint Leaves julienned fresh
- Kosher Salt
- Pepper
Ingredients
Pork
Radish Tzatziki:
|
Instructions
Pork
- Combine the pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 teaspoons salt, and 1 teaspoon black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.
- Preheat one very large (14-inch) or two medium (10-inch) dry cast-iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don't overcook the pork or it will be dry!
- Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded tablespoons of Radish Tzatziki on the other half. Sprinkle with mint, lemon juice, and salt and serve hot.
Radish Tzatziki
- Grate the radishes on a box grater. Place the radishes in a paper towel and squeeze out the liquid. In a medium bowl, combine the radishes, garlic, yogurt, olive oil, lemon juice, scallions, mint, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cover, and refrigerate for at least 30 minutes or for up to 12 hours.
Share this Recipe