Hello, I am trying to replicate a perfect Greek pork pita gyro and I have run into an error. If I check greek online websites for wholesale large skewers they use around 50-100% Pancetta and Pork shoulder. To my understanding Pancetta in greek is bacon or pork belly. The thing I can't figure out is that how do they stack it? Do they cut pork belly horizontally or use some other technique that I can't figure out? Would greatly appreciate any help. I am trying to do 50 - 50 mix of pork shoulder and pork belly, to give it that extra fat.
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