Pork souvla

Name: Pork souvla
Prep time: 160 min
Cook time: 180 min
Yield: 5 servings
Cuisine: Cypriot
Ingredients: skinless pork belly 1000 g; pork neck 1000 g; white peppercorns 1.5 g; black peppercorns 1.5 g; dried oregano 1.5 g; coriander seeds 3 g; orange juice 200 ml; olive oil 100 ml; garlic 3 clove; rosemary leaves 3 g; sea salt 25 g

Quick answer

Active time: 340 min
Waiting: See the steps
Level: Hard
Servings: 5 servings
Ingredients: 11

About this dish

Big chunks of pork belly and neck are fixed on a long metal spit and turned for hours over charcoal.

A marinade of orange juice, coriander seed, oregano and rosemary gives the pork a citrus and herb aroma. It needs an outdoor rotisserie grill and a spit with securing forks; small wooden skewers in a pan do not reproduce it. Wind, the amount of charcoal and the size of the chunks can push the cook past three hours, and the fire should be lit with plenty of time in hand.

Ingredients

servings

IngredientAmount

garlic3 clove

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

7 steps

1

Prepare the outdoor charcoal rotisserie, long metal spit and securing forks.

Cut the belly and neck into large, fist-sized chunks, keeping their thickness reasonably even.
2

Crush the white and black peppercorns, oregano and coriander seeds finely in a mortar.

Blend with the orange juice, olive oil, garlic, rosemary and salt.
3

Coat the pork evenly with the marinade, cover and refrigerate for at least 2 hours, or up to 12 hours.

Keep it refrigerated during the longer option as well; do not leave it standing at room temperature before cooking.
4

About 30 minutes before the marinade time ends, light the charcoal outdoors and spread it evenly.

Once large flames subside, arrange the coals and spit height for a low to medium starting heat.
5

Take out the pork and thread belly and neck pieces alternately onto the spit, beginning and ending with belly.

Tighten the forks so the meat cannot spin independently. Mount the spit and check that it rotates evenly. Discard the leftover raw marinade.
6

Rotate continuously over low to medium heat for 1½-2 hours.

Then add coals or lower the spit slightly to deepen the browning. Allow around 3 hours overall, adjusting until the thickest centres reach at least 70°C. If flames flare up, raise the spit or redistribute the coals.
7

Remove the spit from the heat, loosely cover the meat with foil and rest for 10 minutes.

Handle the hot forks carefully, slide off the meat and carve. Divide into five servings.