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.Serves: 10
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
1. 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.
2. In a large skillet, heat remaining olive oil.
3. Season pork belly strips with salt and pepper, then cook pork in skillet for about 3 minutes a side or until crispy.
4. Place 1/2 lb. of pork belly on each pita round followed by the cucumber sauce, tomatoes, and white onions.