📝 About This Recipe
Hailing from the rustic heart of Central Greece, Kontosouvli is the grander, bolder cousin of the souvlaki, featuring massive chunks of pork slow-roasted to succulent perfection. The secret lies in a 24-hour herbaceous marinade and the slow-turning spit that creates a deeply caramelized, 'crackling' exterior while keeping the center incredibly tender. This is more than a meal; it is a celebratory centerpiece of Greek 'psistaria' culture, designed to be shared with family and plenty of crusty bread.
🥗 Ingredients
The Meat
- 2.5 kg Pork Shoulder (Butt) (boneless, cut into 5-6cm large cubes)
- 500 g Pork Belly (skinless, cut into slightly smaller cubes for added fat)
The Marinade
- 1/2 cup Extra Virgin Olive Oil (Greek Koroneiki variety preferred)
- 3 tablespoons Red Wine Vinegar (to tenderize the fibers)
- 6 cloves Garlic (minced into a paste)
- 3 tablespoons Dried Greek Oregano (wild-grown is best)
- 1 tablespoon Smoked Paprika (for color and depth)
- 1 teaspoon Dried Thyme
- 2 tablespoons Dijon Mustard (acts as an emulsifier)
- 2 tablespoons Sea Salt (adjust to taste)
- 1 tablespoon Black Pepper (freshly cracked)
- 1 tablespoon Honey (to assist with caramelization)
Vegetable Spacers
- 2 large Green Bell Peppers (cut into thick squares)
- 2 large Red Onions (quartered and separated into petals)
- 2 medium Firm Tomatoes (optional, seeds removed)
👨🍳 Instructions
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1
Prepare the meat by cutting the pork shoulder and belly into large, uniform cubes (about 5-6 cm). Ensure you leave enough fat on the shoulder pieces as this will baste the meat during roasting.
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2
In a large glass or ceramic bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, paprika, thyme, mustard, honey, salt, and pepper until well combined.
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3
Add the pork cubes to the marinade. Use your hands to massage the marinade into every crevice of the meat. Cover tightly with plastic wrap and refrigerate for at least 12 hours, preferably 24 hours, for maximum flavor penetration.
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4
Remove the meat from the refrigerator 1 hour before cooking to bring it to room temperature. This ensures even cooking through the large chunks.
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5
Prepare your rotisserie spit. Thread the meat onto the large skewer, alternating between shoulder pieces and belly pieces. Every 3-4 pieces of meat, slide on a piece of pepper and onion to provide aromatics and spacing.
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6
Pack the meat tightly together on the spit. Use the rotisserie forks to secure the ends firmly so the meat doesn't slip as the spit turns.
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7
Prepare your charcoal grill for indirect medium heat. If using a traditional 'foukou' (Cypriot/Greek grill), set the spit at a high height initially (about 25-30 cm above the coals).
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8
Switch on the rotisserie motor. The meat should turn slowly and steadily. If the fat starts to flare up excessively, move the coals to the sides.
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9
Roast for approximately 2 to 2.5 hours. During the last 30 minutes, lower the spit closer to the coals to develop a deep, mahogany crust (the 'krousta').
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10
Use a meat thermometer to check the internal temperature; it should reach 75°C (167°F) in the thickest part of the meat.
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11
Remove the spit from the heat and let the meat rest on the skewer for 15 minutes. This allows the juices to redistribute so they don't run out when carved.
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12
To serve, slide the meat off the skewer onto a large wooden board. Carve 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 shoulder (butt) rather than loin; loin is too lean and will become dry during the long roasting process. Don't skip the pork belly; the melting fat from the belly pieces acts as a natural basting liquid for the leaner shoulder pieces. If you don't have a rotisserie, you can use extra-long bamboo skewers (soaked in water) and bake them over a deep roasting pan in the oven, though you will miss the smoky charcoal flavor. Ensure the salt content in the marinade is sufficient, as it needs to season the very center of these large meat chunks. Brush the meat with a mixture of lemon juice and olive oil (ladolemono) during the final 15 minutes of cooking for an authentic zingy finish.
🍽️ Serving Suggestions
Serve with a generous bowl of cold, thick Tzatziki made with strained Greek yogurt and plenty of garlic. Pair with hand-cut fries sprinkled with sea salt and dried oregano (the classic Greek 'patates'). Provide warm, charred pita breads and a fresh Horiatiki (Village) salad with feta and kalamata olives. Accompany with a chilled glass of Assyrtiko white wine or a robust Greek Fix or Mythos lager. A side of charred lemon halves for squeezing over the hot meat is essential.