Greek orzo salad revisited, reinvented, redone.

Irisa Raina 9


These really turned out great!
It was like a totally new dish, with just the addition of a few ingredients.


☆☆☆☆☆ 0 votes



  • ·
    2 pita sandwich thingy’s
  • ·
    2 cups greek orzo salad { recipe on jap }
  • ·
    juice from 1 orange
  • ·
    4 boneless country ribs
  • ·
    both 1/2s of juiced orange
  • ·
    2 cans vernor’s ginger ale
  • ·
    2 tablespoons finely chopped green onions
  • ·
    1 teaspoon kosher flake salt { penzey’s } you can find this on line but you can also use any fine sea or kosher salt.
  • ·
    greek yogurt
  • ·
    feta cheese

How to Make Greek orzo salad revisited, reinvented, redone.


  1. Add the juice from the orange to the orzo salad, mix and refrigerate it to let it sit so it can be absorbed.
  2. Put the ginger ale, green onions and both ½ s of the squeezed orange’s into a medium pot.
  3. Add the 4 country ribs, bring this up to a soft boil, then turn it down and cover, simmer for 2 hours, then un cover and cook till they are all soft and tender {about 10 more minutes} turn off the heat, remove the orange pieces, sprinkle the meat with the salt, stir and let me meat cool completely in the both. Once they are cooled remove from the cooking liquid and shred using two forks, remove any fat that you see. Bring the cooking liquid to a rolling boil and reduce till you have about ¼ cup.
  4. Toss the shredded meat in the reduced broth, mix well, cool completely.
  5. Take 2 cups of the orzo salad and mix it into the pork.
  6. Then crumble the Feta cheese into the orzo and pork and thoroughly mix again. How much of the cheese you add is up to you…but the more the better I always say!
  8. Once you have all the ingredients mixed put it in a strainer, cover it and refrigerate overnight. You’ll want the all the liquid to drain out, trust me the slightest amount of liquid would make the pita bread soggy! The mixture will still be very moist.
  9. Get the pitas warm in the oven 300 degrees’, about 5 minutes, remove them and cut in ½ and open a pocket in each one.
  10. In a small baking dish put some non stick foil.
  11. Put the orzo pork mixture into the pockets filling them almost to the top, scrunch the foil around the insides and bake for about 30 minutes{baking time will depend on your oven} the pitas should be crisp and the filling should be hot.
  12. Top it off with the yogurt, and serve the peperonicini's on the side.

Printable Recipe Card

About Greek orzo salad revisited, reinvented, redone.

Main Ingredient: Pork
Regional Style: Greek

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