INGREDIENTS
- 2 kg pork sirloin
- 1 kg pork belly
- 36 g salt
- 3 g cardamon
- 6 g garlic powder
- 3 g allspice
- 4 g soumac
- 4,5 g sweet paprika
- 3 g oregano
- 3 g savory
- 3 tablespoon spicy mustard
- 75 ml white wine
- 20 ml white vinegar
- 150 ml sunflower oil
PREPARATION
Add the spices in a mortar and bash them with the salt to bring out their full aroma. Then, cut the meat in large pieces suitable for skewering in the large rod, as shown in the video. Place the meat inside a cooking vessel and pour the wine and the vinegar. Mix well until fully absorbed by the meat. Add the spicy mixture gradually while mixing to spread the spices evenly to all the pieces. Add the mustard and mix well. Lastly, add the sunflower oil. Mix well and leave the meat to marinate in the fridge for at least 3 hours (mix 1-2 times during this period).
COOKED ON amber.q A
COOKING
Estimate the length of the roast on the spit and create a charcoal pile of an equal length. The charcoals light upside down, from top to bottom, that’s why the kidling is placed on top (alcohol soaked cotton). When the charcoals are fully lit, place the rod with the skewered meat on your grill at a 20 cm approximate distance from the charcoal pile for the first stage of grilling. After a very short period of time (when the kontosouvli is warm and depending on the heat of the charcoals) lower the rod closer to the charcoals at 10-12 cm distance, approximately.
It will need about 1.5-2 hours to fully roast so it’s best to also prepare some small rods that will only take 20 minutes to roast, for appetizers. Remove the large rod when the internal temperature is 75-80°C. At the final stage of grilling, grill at a very high temperature, by spreading the charcoals, so your roast can gain color. After removing the roast, cover with aluminum foil for 7-8 minutes to keep the juices inside. A good company and good wine are essential.
Happy grilling to everyone!
