📝 About This Recipe
Hailing from the rugged Mani peninsula in southern Greece, Syglino is a culinary masterpiece of preservation and flavor, traditionally cured, smoked with local sage, and simmered in aromatic citrus juices. This recipe captures the essence of the Mediterranean, featuring tender pork shoulder infused with the heady scents of clove, cinnamon, and orange. The result is a deeply savory, smoky delicacy that melts in your mouth, preserved in a layer of golden olive oil or lard just as it has been for centuries.
🥗 Ingredients
The Meat and Cure
- 2 kg Pork shoulder (boneless) (cut into large 10cm chunks)
- 150 grams Coarse sea salt (high quality Greek sea salt preferred)
- 1 tablespoon Black peppercorns (cracked)
For the Smoking Process
- 1 large bunch Dried wild sage (essential for the authentic Mani aroma)
- 2 cups Cedar or Oak wood chips (soaked in water for 30 minutes)
The Braising Liquid and Aromatics
- 2 cups Extra virgin olive oil (use a robust, peppery variety)
- 2 cups Fresh orange juice (freshly squeezed)
- 2 large strips Orange peel (pith removed)
- 1 piece Cinnamon stick (whole)
- 4-5 pieces Whole cloves
- 4 pieces Allspice berries (whole)
- 1 cup Dry red wine (preferably a Mavroudi or Agiorgitiko)
- 1-2 cups Water (as needed to cover the meat)
👨🍳 Instructions
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1
Begin by curing the pork. Rub the large chunks of pork shoulder thoroughly with the coarse sea salt and cracked pepper. Place them in a non-reactive container, cover, and refrigerate for 24 hours to draw out moisture and firm the texture.
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2
After 24 hours, rinse the pork chunks under cold running water to remove excess salt. Pat them completely dry with paper towels; dry meat absorbs smoke more effectively.
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3
Prepare your smoker or a heavy-duty Dutch oven for stovetop smoking. Place the soaked wood chips and half of the dried sage at the bottom. Set a rack above the herbs/chips.
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4
Place the pork chunks on the rack. Heat until the sage and chips begin to smolder. Cover tightly and smoke the meat for 45-60 minutes on low heat. The meat should take on a golden-brown, burnished hue.
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5
In a large, heavy-bottomed pot or clean Dutch oven, heat 1/2 cup of the olive oil over medium-high heat. Sear the smoked pork chunks on all sides until a light crust forms.
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6
Deglaze the pot with the red wine, scraping up any flavorful browned bits (fond) from the bottom.
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7
Add the orange juice, the remaining olive oil, orange peel, cinnamon stick, cloves, allspice, and the remaining dried sage.
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8
Add enough water so that the pork is just barely submerged. Bring the liquid to a gentle boil.
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9
Lower the heat to a very low simmer. Cover the pot partially and cook for 1.5 to 2 hours. The meat is ready when it is tender enough to be pierced easily with a fork but still holds its shape.
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10
During the last 20 minutes of cooking, remove the lid to allow the liquid to reduce. You want the water to evaporate, leaving the meat sizzling gently in a mixture of orange-infused oil and its own rendered fat.
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11
Carefully remove the meat from the pot. If serving immediately, slice into smaller pieces. If preserving, place the chunks in a sterilized jar and pour the strained cooking oil/fat over them until completely covered.
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12
Let the meat rest for 15 minutes before serving to allow the juices to redistribute, ensuring every bite is succulent.
💡 Chef's Tips
Always use pork shoulder (butt) rather than loin, as the fat content is crucial for the flavor and preservation process. Do not skip the sage; it is the signature aromatic of Mani and provides the distinct 'Syglino' profile. If you don't have a smoker, you can use a stovetop smoker box or even a wok lined with foil for the smoking step. Ensure the heat is kept very low during the braising phase; boiling the meat too hard will make it tough rather than tender. For the best flavor, make the dish 2-3 days in advance and store it in its oil; the flavors deepen significantly over time.
🍽️ Serving Suggestions
Serve warm as a 'meze' alongside thick slices of toasted sourdough bread to soak up the aromatic oil. Pair with a robust Mani orange salad (orange slices, olives, and onions) to cut through the richness of the pork. Scramble into 'Kayanos' (Greek eggs with tomato) for a traditional Maniot breakfast. Serve with a glass of chilled Ouzo or a bold Peloponnesian red wine like Nemea Agiorgitiko. Top with a few sprigs of fresh thyme and a squeeze of fresh lemon just before serving.