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GreekAuthentic Cuisine

Kontosouvli

Serves 4 to 6 Entree meat

Kontosouvli

Kontosouvli, a beloved dish of Greek village festivals, brings the essence of communal celebration to the home kitchen. Traditionally, this dish is prepared with generous amounts of olive oil, a pinch of salt measured by instinct, and always a squeeze of lemon at the ready. It captures the heart of local gatherings and the spirit of Greek hospitality, making it a cherished centerpiece on tables during festive occasions.

The taste of Kontosouvli is a robust symphony of flavors, where the tender pork shoulder harmonizes with notes of oregano and sweet paprika. Each bite is infused with the aromatic punch of garlic, balanced by the freshness of lemon, creating a dish that is both hearty and bright. Seasoned to perfection with fine sea salt and black pepper, it delivers a satisfying depth, inviting you to savor the simplicity and warmth of Greek culinary tradition.

Ingredients

  • 1.5 kgpork shoulder — large cubes
  • 100 mlolive oil
  • 2 tsporegano
  • 1 tspsweet paprika
  • 4 clovesgarlic
  • to finishlemon
  • to tastefine sea salt and black pepper

Method

  1. Cut the 1.5 kg pork shoulder into large chunks, approximately 5 cm each, to ensure even cooking. Place the pieces in a large mixing bowl.
  2. Add 100 ml olive oil, 2 tsp oregano, 1 tsp sweet paprika, and 4 cloves of minced garlic to the bowl with the pork. Season generously with fine sea salt and black pepper. Use your hands to thoroughly coat the meat, ensuring each piece is well-seasoned and covered in the marinade.
  3. Cover the bowl with plastic wrap and let the pork marinate in the refrigerator for at least 2 hours. This allows the flavors to penetrate the meat, resulting in a more flavorful dish.
  4. Heat a large, heavy-bottomed skillet or grill pan over medium-high heat. Add a bit more olive oil if needed to coat the bottom of the pan. Once the oil is shimmering, add the pork pieces in batches, ensuring not to overcrowd the pan.
  5. Brown the pork on all sides, turning occasionally, until each piece has a deep, golden-brown crust. This should take about 5-7 minutes per batch. The browning process develops the rich flavors characteristic of Kontosouvli.
  6. Preheat your oven to 180°C (350°F). Transfer the browned pork pieces to a roasting pan. Pour any remaining marinade over the meat.
  7. Cover the roasting pan with aluminum foil and place it in the oven. Roast for about 1.5 to 2 hours, or until the pork is tender and easily pierced with a fork. The meat should be juicy and have absorbed the flavors of the marinade.
  8. Remove the foil and increase the oven temperature to 200°C (400°F). Roast for an additional 15 minutes to allow the pork to develop a slightly crispy exterior.
  9. Once done, remove the pork from the oven and let it rest for a few minutes. Squeeze fresh lemon juice over the pork to finish, enhancing the flavors with a bright, citrusy note.
  10. Taste the pork and adjust the seasoning with more salt and pepper if needed. Serve the Kontosouvli with potatoes, rice, or fresh bread, allowing the juices to soak into the sides for added flavor.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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