Pork souvlaki with apples, pancetta and sage

Pork souvlaki with apples, pancetta and sage

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

Pork shoulder is particularly well suited to chargrilling as it has some fat marbled through the meat, which keeps it juicy while cooking. I also like to marinate meat for chargrilling or barbecuing, as it adds lots of extra flavour, as well as helping to keep the meat moist as it cooks over the high heat.

These souvlaki go particularly well with the sautéed apples, pancetta and sage.

Ingredients

Quantity Ingredient
1kg pork shoulder

Marinade

Quantity Ingredient
1 onion
3 garlic cloves
125ml extra virgin olive oil
2 ripe tomatoes
freshly ground black pepper
1 teaspoon chilli flakes

Apples, pancetta and sage

Quantity Ingredient
2 tablespoons butter
2 granny smith apples, peeled, cored and sliced
1 tablespoon raw sugar
150g pancetta, cut into thin strips
3 sprigs sage

Method

  1. Trim some of the fat from the pork, leaving enough to keep it moist on the barbecue. Cut into 5 cm cubes.
  2. Put all the marinade ingredients into the bowl of a food processor and whiz to a pulp. Place the pork cubes in a deep dish and pour on the marinade. Cover and refrigerate for 4 hours.
  3. Preheat a barbecue or chargrill to high and thread 4–5 pieces of pork onto 4 metal or bamboo skewers (if using bamboo skewers, soak them in water for 10 minutes to prevent them from burning on the barbecue).
  4. Cook for about 15 minutes, turning once or twice so the surface of the meat becomes crisp and brown all over. Move the souvlaki to the side of the barbecue away from the heat and leave to rest while you cook the apples.
  5. Heat the butter in a frying pan until it froths and starts to colour. Add the apple slices and toss in the butter. Sauté for about 10 minutes until golden, then sprinkle on the sugar. Stir in the pancetta strips and sauté for 5 minutes. Remove the pan from the heat and add the chopped sage. Toss to combine.
  6. Return the souvlaki to the heat briefly, just to warm through, and serve with a generous spoonful of the hot apples.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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