Roasted Pork Butt
If you like pork then you will love this recipe. This roasted pork butt can be used just as it is when you take it out of the oven or it can be shredded/pulled to make BBQ pulled pork, or crisp it up in the…
If you like pork then you will love this recipe. This roasted pork butt can be used just as it is when you take it out of the oven or it can be shredded/pulled to make BBQ pulled pork, or crisp it up in the…
These ribs are not only easy to put together but they are also tender and fall off the bone. They can be started a couple of days in advance, if needed. I usually steam the ribs in a covered pan in the oven the evening…
Pork belly has become one of my favorite meats (or should I say fats, since it’s basically half and half) to cook with. My appreciation for it fostered while I was in Thailand learning how to cook traditional Thai dishes. They use it in a lot of dishes and the various preparations of it were all yummy and gave me a few of my own ideas on how to use it with Greek flavors.
So today, as I was thinking of an upcoming gathering with friends where they will get to cook some yummy Thai food with me (and pork belly will be one of the ingredients we use), I was also thinking “um, pork belly would be so good with those common Greek flavors, such as lemon, oregano and garlic and then roasted with those yummy greek style potatoes…so, VOILA! I had to try it out for myself and it is delish!
I used gold potatoes in this recipe because I just love the buttery texture they have, and left the skin on since it has vitamins and it is not as tough as the skin of some other types of potatoes. But, if you don’t like the feel of the skin then feel free to peel them.
Of course I couldn’t stop there. I love me a good souvlaki and pita sandwich so I put it all together in some pita bread and a HUGE dollop of mock tzatziki and made me a sandwich. If you prefer, you can just cut up some warm pita bread and serve it on the side with some tzatziki (or one of my new concoctions, parsley and green onion tzatziki), feta and kalamata olives or a Greek artichoke salad…AND, if you want to go even further, pour yourself some ouzo on ice and have yourself a party! 🙂
Tip #1: If you don’t like finely chopping garlic you can use the small holes of a grater and grate it instead. It goes faster, and gives you the perfect small pieces.
Tip #2: Did you know that the lemon juice and the salt in the marinade will tenderize your meat? The longer you leave it the more tender it will be after you cook it…but be careful to not over due it…you don’t want your meat to have a mushy texture 🙂 .
Tip #3: Did you cut your potatoes way before it was time to use them? If so, make sure you cover them with cold water until it’s time to use them, that way they won’t get brown. When you are ready, drain the water and pat dry with paper towels so they are not wet.
You just need:
Steps:
Kali Orexi!
Okay, I have to believe that most of you reading this have had a souvlaki sandwich, or maybe the more popular version in America-the gyro sandwich. Or…at least some form of sandwich that involves stuffing pita bread and wrapping it up! If not, well you…