Crispy thin cut pork belly slow roasted and wrapped in pita bread with thinly sliced onions and tomatoes, then topped with a tangy Upstate Farms® Greek Nonfat Plain Yogurt cucumber sauce.
Ingredients
- 5 cup Upstate Farms® Greek Nonfat Plain Yogurt
- 6 garlic cloves, minced
- 3 medium cucumbers, finely minced
- 1 1/2 tsp. lemon juice
- 1 cup olive oil
- 1/2 cup white vinegar
- 8 lbs. pork belly, skin removed and cut into 1-inch strips
- 10 pita bread rounds, warmed
- 3 tomatoes, sliced into 8 wedges
- 3 small white onion, very thinly sliced
- Salt and pepper, to taste
Details
- Servings: 10
Directions
- In large mixing bowl, combine the Upstate Farms® Greek Nonfat Plain Yogurt, garlic, cucumber, lemon juice, 1/4 cup olive oil and vinegar. Season with salt and pepper, and store in fridge to keep cold.
- In a large skillet, heat remaining olive oil.
- Season pork belly strips with salt and pepper, then cook pork in skillet for about 3 minutes a side or until crispy.
- Place 1/2 lb. of pork belly on each pita round followed by the cucumber sauce, tomatoes, and white onions.
