Prepare the potatoes: Cook 3-4 small potatoes per person in salty water. Peel them, add some butter and keep warm. Roast the bread together with a garlic clove in some olive oil.
Put the peeled cucumber into a bowl, season with salt and pepper, pour over the soy sauce and let the mixture marinate.
Cut the spring onions into rings and set aside. Remove the tendons of the pork fillet and cut it into 5cm thick slices.
Cut the garlic and add some salt to it. Add some garlic to the cucumber. Save the rest of the garlic for the meat.
Cut finely a heaped tablespoon of fresh marjoram, thyme and oregano.
Brown the meat in a pan without fat at high heat. Put the pan away from the stove and add the onions and the garlic. Season with paprika, salt and pepper and add the olive oil. Grate some lemon peel into the pan, add the herbs. Leave the gyro pan to stand.
Season the potatoes with salt and pepper and serve on preheated plates. Mix again the cucumber salad and put it into small bowls. Place it text to the potatoes. Season the gyro pan to rase with salt, pepper and olive oil and add to the plate. Decorate with tomato halves and fresh onions. Serve quickly.