Pork Souvla
Directions
- 1Cut the pork neck and belly into pieces.
- 2Cut the pork neck and belly into pieces.
- 3Cut the pork neck and belly into pieces.
- 4Crush the peppercorns, oregano, and coriander seeds in a mortar and pestle.
- 5Crush the peppercorns, oregano, and coriander seeds in a mortar and pestle.
- 6Crush the peppercorns, oregano, and coriander seeds in a mortar and pestle.
- 7In a blender, combine orange juice, olive oil, crushed spices, garlic, rosemary, and salt.
- 8In a blender, combine orange juice, olive oil, crushed spices, garlic, rosemary, and salt.
- 9In a blender, combine orange juice, olive oil, crushed spices, garlic, rosemary, and salt.
- 10Mix the ingredients well in a blender.
- 11Mix the ingredients well in a blender.
- 12Mix the ingredients well in a blender.
- 13Pour the marinade over the pork pieces and massage well.
- 14Pour the marinade over the pork pieces and massage well.
- 15Pour the marinade over the pork pieces and massage well.
- 16Cover the meat with plastic wrap and let it rest.
- 17Cover the meat with plastic wrap and let it rest.
- 18Cover the meat with plastic wrap and let it rest.
- 19Light the charcoal in the grill.
- 20Light the charcoal in the grill.
- 21Light the charcoal in the grill.
- 22Assemble the souvla by alternating pieces of pork belly and neck on the skewer with an onion at each end.
- 23Assemble the souvla by alternating pieces of pork belly and neck on the skewer with an onion at each end.
- 24Assemble the souvla by alternating pieces of pork belly and neck on the skewer with an onion at each end.
- 25Place the souvla over the charcoal grill, and slow cook it.
- 26Place the souvla over the charcoal grill, and slow cook it.
- 27Place the souvla over the charcoal grill, and slow cook it.
- 28After two hours, lower the souvla and add sausages and eggplant to the grill.
- 29After two hours, lower the souvla and add sausages and eggplant to the grill.
- 30After two hours, lower the souvla and add sausages and eggplant to the grill.
- 31Cook until the meat is browned and cooked through, and the internal temperature is correct.
- 32Cook until the meat is browned and cooked through, and the internal temperature is correct.
- 33Cook until the meat is browned and cooked through, and the internal temperature is correct.
- 34Remove the souvla and slice the meat.
- 35Remove the souvla and slice the meat.
- 36Remove the souvla and slice the meat.
- 37Squeeze fresh lemon juice over the sliced meat.
- 38Squeeze fresh lemon juice over the sliced meat.
- 39Squeeze fresh lemon juice over the sliced meat.
Ingredients
- 1 kg pork neck
- 1 kg pork neck
- 1 kg pork neck
- 1 kg pork belly
- 1 kg pork belly
- 1 kg pork belly
- 1.5 white pepper
- 1.5 white pepper
- 1.5 white pepper
- 1.5 black pepper
- 1.5 black pepper
- 1.5 black pepper
- 1.5 Greek oregano
- 1.5 Greek oregano
- 1.5 Greek oregano
- 3 grams Greek coriander seeds
- 3 grams Greek coriander seeds
- 3 grams Greek coriander seeds
- 200 ml orange juice
- 200 ml orange juice
- 200 ml orange juice
- 100 ml Greek olive oil
- 100 ml Greek olive oil
- 100 ml Greek olive oil
- 4 garlic cloves
- 4 garlic cloves
- 4 garlic cloves
- 1 small bunch fresh rosemary
- 1 small bunch fresh rosemary
- 1 small bunch fresh rosemary
- 25 grams sea salt
- 25 grams sea salt
- 25 grams sea salt
- 1 onion
- 1 onion
- 1 onion
- 1 lemon
- 1 lemon
- 1 lemon
Equipment
knifebowlmortar and pestleblenderbaking dishplastic wrapcharcoal grillsouvla skewer