THE FIRE-STUNG PORK SLABS

(Our Play on Greek Souvlaki with a Balkan Sting)

THE FIRE-STUNG PORK SLABS

Ingredients: 600g Pork shoulder (small cubes), 1 tbsp Dried Oregano, 1 tsp Chili flakes, 1 tsp Salt, 60ml Extra virgin olive oil, 2 tbsp Lemon juice, 1 tbsp Wine vinegar, 4 cloves Garlic (smashed)...

Ingredients

  • 600g Pork shoulder (small cubes)
  • 1 tbsp Dried Oregano
  • 1 tsp Chili flakes
  • 1 tsp Salt
  • 60ml Extra virgin olive oil
  • 2 tbsp Lemon juice
  • 1 tbsp Wine vinegar
  • 4 cloves Garlic (smashed)

Cooking Method

  1. The Coat Rub pork with garlic, oil, and dry spices; add a 10ml splash of water to ensure the oregano and chili stick.
  2. The Rest Let the meat sit for 2 hours to allow the acid architecture to soften the fibers.
  3. The Scorch Skewer the meat; grill on maximum heat for 3 minutes per side until the fat is rock-hard and charred.
  4. The Final Flourish Squeeze raw lemon juice over the hot skewers and top with extra raw salt.

Cuisine: Balkan

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