📝 About This Recipe
Hailing from the rustic mountains of Central Greece, Kontosouvli is the grander, more succulent cousin of the souvlaki. This dish features large chunks of pork neck marinated in a fragrant blend of Mediterranean herbs and citrus, then slow-roasted on a spit until the exterior is crackling and caramelized while the interior remains incredibly tender. It is the quintessential centerpiece for a Greek celebration, offering a smoky, garlicky, and herbaceous explosion in every bite.
🥗 Ingredients
The Meat
- 2 kg Pork Neck (Boneless) (cut into 5-6cm cubes; ensure some fat remains for juiciness)
The Marinade
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 1/2 cup Dry White Wine (Assyrtiko or a dry Sauvignon Blanc)
- 6 cloves Garlic (minced into a paste)
- 3 tablespoons Dried Greek Oregano (wild-grown provides the best aroma)
- 1 tablespoon Smoked Paprika (adds a deep color and subtle heat)
- 2 tablespoons Mustard (Yellow or Dijon) (helps emulsify the marinade and tenderize the meat)
- 1 Lemon (zested and juiced)
- 2 tablespoons Sea Salt (adjust to taste)
- 1 tablespoon Black Pepper (freshly cracked)
Vegetables for the Spit
- 2 large Green Bell Peppers (cut into large squares)
- 2 medium Red Onions (quartered and layers separated)
- 3 medium Firm Tomatoes (quartered with seeds removed)
The Basting Liquid
- 50 g Melted Butter
- 2 tablespoons Lemon Juice
- 1 teaspoon Dried Oregano
👨🍳 Instructions
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1
Prepare the meat by trimming any excess tough silver skin from the pork neck, but leave the intramuscular fat. Cut the pork into uniform 5-6 cm chunks to ensure even cooking.
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2
In a large glass or ceramic bowl, whisk together the olive oil, white wine, minced garlic, mustard, lemon juice, lemon zest, oregano, paprika, salt, and pepper until well combined.
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3
Add the pork chunks to the bowl and massage the marinade into the meat with your hands, ensuring every piece is thoroughly coated.
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4
Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, though 24 hours is ideal for the flavors to penetrate the dense pork neck.
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5
Remove the meat from the refrigerator 1 hour before cooking to bring it to room temperature. This ensures the meat cooks evenly throughout.
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6
Prepare your rotisserie spit. Thread a piece of pork onto the skewer, followed by a piece of pepper, then onion, and then another piece of pork. Repeat this pattern, packing the meat and vegetables tightly together so they support each other.
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7
Finish the skewer with a piece of tomato or pepper at each end to act as a 'buffer' against the direct heat. Secure the meat with the rotisserie forks.
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8
Prepare your charcoal grill for indirect medium heat. Push the hot coals to the sides and place a drip pan in the center to catch the rendered fat and prevent flare-ups.
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9
Mount the spit onto the rotisserie motor. The meat should be about 15-20 cm away from the heat source. Start the motor and cover the grill if possible.
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10
Roast the Kontosouvli for approximately 2.5 to 3 hours. Every 30 minutes, brush the meat with the basting liquid (melted butter, lemon, and oregano) to keep it moist.
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11
Monitor the internal temperature using a meat thermometer. The meat is ready when it reaches an internal temperature of 75°C (167°F) and the outside is deeply browned and crispy.
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12
Carefully remove the spit from the grill. Let the meat rest on the skewer for 10-15 minutes; this allows the juices to redistribute, ensuring a tender result.
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13
Slide the meat and vegetables off the skewer onto a large wooden board. Slice the large chunks into smaller, bite-sized pieces if desired, and sprinkle with a final pinch of sea salt and dried oregano.
💡 Chef's Tips
Always use pork neck (pork collar) for this recipe; its high fat content prevents the meat from drying out during the long roast. If you don't have a rotisserie, you can use extra-long thick metal skewers and turn them manually every 15 minutes over a low grill. Never skip the resting period; cutting into the meat too early will cause all the delicious juices to run out onto the board. For an authentic smoky flavor, add a few chunks of fruitwood (like apple or cherry) to your charcoal during the last hour of cooking.
🍽️ Serving Suggestions
Serve with warm, charred pita bread and a generous bowl of thick, garlicky Tzatziki. A classic Horiatiki (Greek Village Salad) with feta and kalamata olives provides the perfect acidic crunch to cut through the rich meat. Pair with a chilled glass of Retsina or a robust Greek red wine like Xinomavro. Serve alongside lemon-herb roasted potatoes that have been cooked in the drippings of the pork.