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kalbi marinated pork gyro
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Pita rolled with Kalbi marinated pork, cucumber, tomato, red onion and Ken’s Cucumber Wasabi.

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2 1/2 lb Pork shoulder

16 oz Kogi OG Kalbi Marinade and Sauce

8 ea Pita pockets

2 cup Cucumber, Sliced

2 cup Tomato, Sliced

1 cup Red onion, Sliced

16 oz Ken’s Cucumber Wasabi


1.  Put pork shoulder on a plate. Place in the freezer for approximately 1 hour, or until it is firm to the touch. Put meat on a cutting board and using a sharp knife, remove and discard any skin. Then slice the meat thinly against the grain, into 1/2-inch slices.Place the sliced pork into the marinade, toss to combine and cover. Refrigerate the meat for at least one hour and up to overnight.When ready to cook, heat oven to 450F. Place pork on sheet pan spreading evenly.Put the pork in the oven and roast until it is browned, crisp at the edges and cooked through. Remove the finished pork from the oven, allow to rest for a minute or two, then chop into bits. (To make the pork even crisper, set a large pan over high heat. Add a tablespoon of olive oil to the pan, then the sliced pork, and sauté. Serve with warm pita, cucumbers, onions, tomato, and Cucumber Wasabi.