INGREDIENTS
- 3.5 kg (7.7 lbs) pork meat
- 1.5 kg (3.3 lbs) pork sausage with leek
- 5 g (0.18 oz) lemon pepper
- 7 g (0.25 oz) coriander
- 7 g (0.25 oz) sweet chili flakes
- 3 g (0.1 oz) pul biber
- 2 tsp thyme
- 2 tsp savory
- 7 g (0.25 oz) granulated garlic
- 40 g (1.4 oz) salt
- 80 ml (2.7 fl oz) white wine
- 100 ml (3.4 fl oz) sunflower oil
- 4 pieces of pork caul fat
PREPARATION
Choose your meat pieces between the first ribs until down the pork rump. Cut them into smaller pieces of around 8x8 cm (3 in). First, add the wine and mix them until it’s absorbed. Then, prepare the spices using a mortar and pestle until powder. Add them gradually while mixing in between to distribute them evenly. Last, add the sunflower oil and mix once more. Marinade for 6-24 hours in the fridge.
COOKED ON amber.q A
COOKING
Inside the charcoal case of your grill, pile up the charcoals alongside. Put the kindling on top and light them. The charcoals light upside down, from top to bottom. While waiting for the charcoals, you can use this time to skewer your “kontosouvli” spit roast.
Start with a piece of pork meat, then after 2-3 meat pieces add a piece of sausage. To do this, the sausage piece should be of equal length as your meat pieces and sliced in half. Skewer in a way that the inner part of the sausage always touches a piece of meat. Continue this way, until you have filled your spit. End with a piece of meat. Soak the pork caul fat in water so it is easy to spread and stick on the meat. Then wrap it around your roast, making sure to not leave any spots uncovered. We highly recommend using a double layer of caul fat. Now you’re ready to grill!
If your grill has the front and back holders close to each other, then split your roast into two half-skewered spits to take full advantage of the charcoal pile and save on charcoal. Grill slowly over medium to low heat, for around 3.5 hours. Try to keep your roast over the same amount of heat throughout the grilling session. To achieve that, lower your roast when the emitted heat of the charcoals lessens.
During the last hour of grilling, spread the charcoals a bit to stronger the heat so your roast gains a nice color. After removing the roast, leave it to rest and cool down for a few minutes. Chop it into small pieces to serve in pita bread with tzatziki, tomato slices, onion, and parsley. A good company will give an extra taste to your roasts. Grilling is communication!
Happy Grilling, everyone!
