Description
PORK: NECK SLICED GYROS PER 1KG
Pork Neck Sliced & Marinated in Gyros Mix
Pork neck is widely considered the absolute best cut of meat for traditional Greek gyros because its excellent balance of intermuscular fat ensures the meat stays juicy, tender, and deeply flavourful when cooked at high heat.Â
Whether you have just purchased pre-sliced and marinated pork neck from a butcher or you are looking to prepare this dish from scratch, here is how to cook it perfectly and assemble an authentic Greek meal.
3 Ways to Cook Sliced Gyros Meat
Because pork neck is thinly sliced, it cooks very quickly. Choose the method that best matches your kitchen setup:Â
- The Skillet/Stove Method (Fastest): Heat a large frying pan or cast-iron skillet over high heat with a splash of olive oil. Cook the pork slices in a single layer for 1–2 minutes per side until they develop deeply caramelized, crispy edges. Do not overcrowd the pan; cook in batches if necessary to prevent the meat from steaming in its own juices.
- The Oven Vertical Skewer Method (Authentic): If you want to recreate a vertical rotisserie at home, cut a large potato in half lengthwise to use as a sturdy base in a baking pan. Push 2 or 3 wooden skewers vertically into the potato, then stack your marinated pork slices tightly on top of each other down the skewers. Bake at 180°C for roughly 1.5 to 2 hours (depending on stack size) until the outside is charred, then shave off the meat vertically.Â
- The Air Fryer Method (Crispiest): Spread the marinated slices evenly in your air fryer basket. Air fry at 200°C for 10–12 minutes, shaking the basket halfway through, until the edges are crispy and golden brown.
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