INGREDIENTS
- 1.2kg (2.65lb) pork neck boneless
- 15g sea salt
- 2g black pepper
- 2.5g coriander
- 2g smoked paprika
- 1g allspice
- 0.25g Ceylon cinnamon
- Juice of 1 orange
- Zest of ½ orange
- 2 garlic cloves crushed
- 2 tbsp leaf celery finely-chopped
- 30-50ml sunflower oil
PREPARATION
Use boneless pork neck (you can as well choose pork meat from any other cut). This type of meat is tender and has plenty of intramuscular fat. Cut the boneless meat into small pieces to grill on the small spits or into larger pieces, in case you want to grill on the large spit. Firstly, pour orange juice over the pieces and add the zest of ½ orange. Wait for 15-20 minutes, until the meat absorbs the orange juice. Add leaf celery and garlic and mix well. Lastly, add sunflower oil, as soon as you place the pieces of meat inside a food bag for marinating. Marinate for 18-24 hours.
COOKED ON amber.q A
COOKING
Pile up the charcoals you will need inside the fire cabin of your charcoal grill. Place the kindling on top (alcohol-soaked cotton) and light them. The charcoals will be fully lit in 25-30 minutes, easily, quickly, and without smoke. Until they are fully lit, you have the time you need to skewer the pieces of pork in the small spits. We suggest skewering a few small potatoes and mushrooms as well or any other kind of seasonal vegetable.
When the charcoals are fully lit, spread them inside the fire cabin and throw some charcoal ash on them, if the heat is too strong. Grill until the meat is nicely browned and the internal temperature is over 65⁰C (149⁰F). Be careful not to overcook the spit-roast, though, at the final stage of grilling since this way it will lose its juices.
A very tender and delicious spit-roast “kontosouvli”. Definitely, give it a try and accompany it with grilled potatoes and grilled or raw vegetables.
But the good company is what matters most.
Happy grilling everyone!
