Pork Belly Gyro

Pork Belly Gyro

Pork Belly Gyro
"I tried to re-create thin gyro meat with shaved pork belly, but thick slabs are better. If it's too thin, it crisps up too much."— Rick Gencarelli, Lardo, Portland, OregonJoseph De Leo

By starting with a low cooking temperature and then switching to a high one, Rick Gencarelli of Lardo, in Portland, Oregon, ensures a pork belly with perfect texture. The low temp slowly renders out the fat without making the fibers tough, and a higher finish adds a beautiful brown sheen. Use this technique when cooking any pork belly.