|per 100 g||Total Recipe|
|Gross weight||100 g||1240 g|
|Energy||1463 kJ / 350 kcal||18139 kJ / 4337 kcal|
|Sat. fat||11 g||132 g|
|Unsat. fat||16 g||197 g|
|Fibre||1 g||13 g|
|Salt||388 mg||4800 mg|
1 kgPork - Collar Joint
55 mlOlive oil
40 gGyros rub
1.2 kgTotal recipe weight
Clean the onion and the garlic and grate or blend into a paste.
Cut the pork into thin slices and place on a sheet of baking paper.
Marinate the meat on both sides with the gyros rub, use 1/2 of the marinade on each side; Then rub and press the gyros rub into the meat.
Spread the onion puree over the meat and grate over some lemon zest. Next squeeze the lemon juice and pluck the thyme leaves over the meat. Finaly drizzle over the olive oil.
Turn the meat and reapeat the marinating process.
Fold each slice of pork, next place the folded slices on top of each other and place in a container 3 - 5 layers high.
Keep in the fridge at least 1 hour, preferably over night with a weight pressing down on the meat.
Take the pork from fridge and slice a onion into two halves, no need to peel as they serve as stoppers to hold the meat in place.
Place the first halve onion on a large rotissery skewer. Next skewer on the folded meat slices, making sure the diameter is about a hand wide, finish the skewer by placing on the second onion halve to hold the meat snuggly inplace.
Place the skewer on a rotissery either on the BBQ or grill in the oven.
Turn regularly to get an even crispy roast, this will take between 15 - 30 minutes.
When the porc is crispy and cooked, rest the skewer in a bowl and slice the cripy outer layer of meat from the skewer. Place the skewer back in the rotissery and repeat the grilling.
The sliced off gyros is ready to serve!! Keep roasting and repeating untill the all the meat has been cooked.