Directions
- 1Cut the pork neck and belly into pieces.
- 2Crush the peppercorns, oregano, and coriander seeds in a mortar and pestle.
- 3In a blender, combine orange juice, olive oil, crushed spices, garlic, rosemary, and salt.
- 4Mix the ingredients well in a blender.
- 5Pour the marinade over the pork pieces and massage well.
- 6Cover the meat with plastic wrap and let it rest.
- 7Light the charcoal in the grill.
- 8Assemble the souvla by alternating pieces of pork belly and neck on the skewer with an onion at each end.
- 9Place the souvla over the charcoal grill, and slow cook it.
- 10After two hours, lower the souvla and add sausages and eggplant to the grill.
- 11Cook until the meat is browned and cooked through, and the internal temperature is correct.
- 12Remove the souvla and slice the meat.
- 13Squeeze fresh lemon juice over the sliced meat.
Ingredients
- 1 kg pork neck
- 1 kg pork belly
- 1.5 white pepper
- 1.5 black pepper
- 1.5 Greek oregano
- 3 grams Greek coriander seeds
- 200 ml orange juice
- 100 ml Greek olive oil
- 4 garlic cloves
- 1 small bunch fresh rosemary
- 25 grams sea salt
- 1 onion
- 1 lemon
Equipment
knifebowlmortar and pestleblenderbaking dishplastic wrapcharcoal grillsouvla skewer
Related recipes
Copycat Cavender's Greek Seasoning
Greek · Drink10m
Greek Lemonada
Greek · Drink
Moussaka
Greek · Drink2h 55m
Crispy Roasted Potatoes with Greek Yogurt Sauce
Greek · Drink
High Protein Mexican Streetcorn Chicken Bowls
Greek · Drink
Greek Chicken Gyros on a Homemade Spit
Greek · Drink
Airfryer Greek Chicken Bowl
Greek · Drink
Chicken Gyros
Greek · Drink1h 10m
Aubergine Ottolenghi Style
Greek · Drink45m
Spicy Feta Chicken Crunch
Greek · Drink
Salmon with Feta, Spinach, and Cherry Tomatoes
Greek · Drink30m
Avgolemono
Greek · Drink