Greek-Style Pork Gyros & Seasoned Fries
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Greek-Style Pork Gyros & Seasoned Fries

Greek-Style Pork Gyros & Seasoned Fries

with Garlic-Cucumber Sauce, Pickled Onion & Fetta

Bring a bunch of colour and crunch to your dinner table with this mpressive array! Dig into some mouth-watering gyros packed with crispy fries, tender pork and a tangy pickled onion for an unforgettable flavour sensation.

Allergens:
Egg
•Milk
•Sesame
•Gluten
•Wheat
•Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

paprika

1 packet

Premium Pork Fillet

½

red onion

1

tomato

1

cucumber

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

4

flatbread

(Contains Gluten, Wheat; May be present: Milk, Soy. )

1 sachet

Chicken Salt

(Contains Soy;)

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

parsley

Not included in your delivery

olive oil

¼ cup

white wine vinegar

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Nutritional Values

Energy (kJ)3219 kJ
Calories769 kcal
Fat26.5 g
of which saturates7.6 g
Carbohydrate71.1 g
of which sugars16.1 g
Dietary Fibre8.3 g
Protein58.8 g
Sodium1772 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and sprinnkle over dried oregano (see ingredients). Toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

2
2

• While the fries are baking, combine paprika spice blend, a pinch of salt and a drizzle of olive oil in a small bowl. • In a large frying pan, heat a drizzle of olive oil over high heat. Sear premium pork fillet until browned, 1 minute on all sides. • Transfer to a second lined oven tray, spoon over paprika mixture and turn to coat. Roast, 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, cover with foil and rest for 10 minutes.

3
3

• Meanwhile, thinly slice red onion (see ingredients). • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

4
4

• While the onion is pickling, thinly slice tomato into wedges. • Grate cucumber and squeeze out any excess moisture with a paper towel. • In a second small bowl, combine garlic sauce, cucumber and a pinch of salt and pepper.

5
5

• While the pork is resting, drizzle each flatbread with olive oil and season with salt. • Bake directly on a wire oven rack until warmed through, 4-7 minutes.

6
6

• Drain pickled onion. Slice pork. • Top flatbreads with some Greek-style pork, tomato, seasoned fries and pickled onion. • Spoon over garlic-cucumber sauce and crumble over fetta cubes. • Tear over parlsey to garnish. • Serve with any remaining fries. Enjoy!