Greek-Style Pork Gyros Plate - cooking recipe

Ingredients

500 g boneless pork belly
2 teaspoons oregano
1 garlic clove, minced
2 teaspoons Dijon mustard
2 tablespoons mayonnaise
1/2 red onion, very thinly sliced
1 cup tzatziki (yoghurt and cucumber dip)
2 round pita bread

Preparation

Remove the skin from the pork strips.
In a bowl turn the pork strips in garlic, oregano and a good twist of black pepper - leave to marinade for at least 30 minutes (more if possible).
Griddle the meat - I used our George Formby \"turned out nice again\" grill (a wee joke for any ageing brits there). A lot of fat will drain off, the meat needs turning so all sides are well browned and the meat succulent.
Slice across the strips to give chunks of meat ready to serve.
Brush the pitas with a little oil and cook in a hot dry non stick frying pan for a couple of minutes each side.
Assemble to serve: place a good quantity of the meat chunks on a piece of the bread, (a couple of tomato slices would work well here) top with a good dollop of the tzatziki, a good quantity of the thinly sliced red onion and put mustard on the side.
Serve with chips/fries.
A little salad garnish is pretty with this, as you can see from my photo, it can look a bit too all-brown.
Kali orexi! (Bon appetit).