Ingredients
1 lb. boneless, skinless pork belly
2 tablespoons Rub Your Meat Raw Dry Rub
1⁄4 tsp. za’atar
1 shallot, sliced 1⁄4” thick
1⁄4 cup plain, full-fat Greek yogurt
1⁄4 cup sour cream
1 tsp. plus 1 tbsp. fresh lemon juice
1⁄2 tsp. minced oregano
1 small cucumber (one-quarter grated and squeezed dry, three-quarters thinly sliced)
1 tsp. kosher salt, plus more to taste
2 tbsp. sugar
1 tsp. sumac
1⁄2 cup shredded romaine lettuce
1 plum tomato, cored and roughly chopped
1 preserved lemon rind, minced
2 9″ pocket pitas, halved
Instructions
Heat oven to 275°. Place pork belly on an aluminum foil-lined baking sheet. Mix Rub Your Meat Raw Dry Rub and za’atar in a bowl; rub on pork belly. Roast 40 minutes. Increase oven to 375°; roast 40 minutes more. Let cool; slice into 1⁄2″ strips. Heat an 8″ cast-iron skillet over high; cook shallot until charred, 10–12 minutes, and let cool. Stir shallot, the yogurt, sour cream, 1 tsp. lemon juice, the oregano, grated cucumber, salt, and pepper in a bowl; set tzatziki aside. Combine sliced cucumber, sugar, 1 tsp. salt, and the sumac in a bowl; let sit 10 minutes, then toss with remaining ingredients. To assemble sandwiches, stuff pitas with pork belly, tzatziki, and cucumber and lettuce mixture.
