Pork Belly Gyros

Ingredients

• 1/2 cup champagne vinegar
• 2 tablespoons kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon ras al hanout
• 2 bay leaves
• 2 cloves garlic, peeled
• 1 ruby beet, peeled and cut into 1/4-inch batons
• 1 jalapeno, sliced, optional
• 8 ounces turnips, peeled and cut into 1/4-inch batons
• One 2-pound piece skin-on pork belly from pasture-raised pigs
• Kosher salt
• 1 cup Greek yogurt
• 1/2 cucumber, peeled if necessary, small dice (I peel lemon cucumbers; I don't for Armenian or English, it depends if the skin is bitter)
• 1 clove garlic, peeled and minced
• 1/2 bunch fresh mint, chopped (or 3 tablespoons)
• Zest and juice of 1/2 lemon
• Kosher salt
• 10 quality pitas (homemade or store-bought)
• 3 cups arugula
• 1 cup diced quality feta (I like Bulgarian if you can get your hands on it. It is the most creamy and tangy.)

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