Monday, June 30, 2008
Pork souvlaki
... yeah, I suck.
Sorry for leaving you all hanging on the edge of your seats, imaginary audience, feverishly clicking refresh for a whole month to no avail.
Today, I present pork souvlaki, by way of apology.
You will need:
A big lump of pork, no bone. Boneless rib roast or shoulder works very well. About 3/4 kilo per person if this is the main course
oregano, if you've not got it already
red wine (or red wine vinegar)
extra virgin olive oil (get the good stuff, it's SO worth it)
BBQ skewers
a BBQ or grill
sea salt or kosher salt
You already have:
pepper
So yeah, this one is sort of using almost nothing from the basic list, but it's yummy and super easy, so you'll forive me, right?
Cut up your lump of pork into 1/2 or 3/4 inch cubes. Ish. Dump them in a bowl and pour 2 tablespoons of red wine and 2 tablespoons of olive oil over top. Mix it around until all the meat is pretty well coated.
Add 1/2 teaspoon of pepper, 1 teaspoon of oregano and 1 tablespoon of sea salt. Again, mix it around until everything is pretty evenly coated.
Cover it, and put in the fridge for a couple hours to refridgerate. (If you are using wooden skewers, soak them in water for about a half hour before you're ready to cook.)
Turn on your grill, as high as it goes. Get it nice and hot in there. Skewer the pork, leaving an inch or so at each end of the skewer so you have something to grab to turn them (and swear about when you burn your fingers)
Turn the grill down to a medium-low heat and put the skewers on. Turn them regularly to make sure all the sides get cooked. They should be cooked through after about 15 minutes.
James
Labels: Cooking isn't complicated
posted by James at 1:10 PM
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