This pork souvla recipe is an absolute must-try if you want to experience the true taste of an authentic Greek Cypriot BBQ, kontosouvli style! Juicy pork belly and neck in a beautiful marinade made from a citrus and herb blend, then slow-cooked on a rotisserie over charcoal.
Trust me, this traditional souvla will bring the smoky flavours of Cyprus right to your backyard. Whether it’s a BBQ or a family feast, this recipe guarantees to impress! If you're looking for a lamb version, check out my lamb konsouvli recipe. If you want something similar but in a souvlaki version, see my pork souvlaki. And for a perfect mezze, pair it with my sheftalies recipe.
Why you will love this recipe
- Incredible Flavours: This recipe combines a citrus and herb marinade to infuse every bite with fresh, zesty goodness, creating a balance of flavours that will have everyone raving.
- Charcoal Grilled for Smoky Goodness: Cooking over charcoal gives the pork a rich, smoky flavour, making it completely irresistible.
- Perfectly Slow-Cooked: The rotisserie method ensures the pork is perfectly cooked, with a crisp exterior and tender, juicy meat inside.
- Impressive for Any Occasion: Gather your friends around the grill and watch this kontosouvli spin on the rotisserie while enjoying a few drinks. It tastes as good as it looks!
Watch the short video tutorial
Want to see how it's done? Watch my step-by-step video tutorial on cooking this kontosouvli and see how easy it is to master this delicious pork souvla.
Don't forget to like, comment, and share this video with friends who love BBQ!
Ingredients Overview
Here’s a quick look at the fresh ingredients that make this pork so tasty. The exact amounts are in the recipe card below!
- Pork belly & pork neck: The combo of pork belly and neck gives you the perfect balance of fat and lean meat. I love blending these cuts and it gives a really you tender and juicy result!
- White and black peppercorns: Crushing these peppercorns gives them a stronger flavour, giving the marinade a much bolder kick.
- Oregano & coriander seeds: Traditional herbs for a truly Meditteranean flavour.
- Freshly squeezed orange juice: This juice not only brightens everything up, balancing the richness of the pork with its zesty, tangy flavour, but it also helps tenderise it slightly.
- Olive oil: A staple in Greek Cypriot cooking! Adding extra depth and ensuring the pork stays even more moist and juicy.
- Garlic & rosemary: Trust me, the aroma of these ingredients together is unbeatable! They add a classic Mediterranean touch that elevates the dish.
- Sea salt: Always use good quality sea salt and let it enhance all the other flavours!
Give this pork souvla recipe a try! It's bound to impress. Let me know how it turns out in the comments!
📖 Recipe
Cypriot Pork Souvla Recipe (Kontosouvli)
Ingredients
- 1 kg Pork belly
- 1 kg Pork neck
- 1.5 grams White pepper corns
- 1.5 grams Black pepper corns
- 1.5 grams Dried oregano
- 3 grams Coriander seeds
- 200 ml Orange juice Freshly squeezed
- 100 ml Olive oil
- 3 Garlic cloves
- 2 teaspoon Fresh rosemary
- 25 grams sea salt
Instructions
- Cut the pork belly and pork neck into fist-sized chunks. Place all pieces into a large bowl.
- Using a pestle and mortar, crush the white peppercorns, black peppercorns, oregano, and coriander seeds into a fine mixture.
- In a food processor, combine the orange juice, olive oil, garlic, rosemary, and sea salt. Blend until smooth.
- Add the crushed spices to the food processor and stir gently to incorporate.
- Pour the marinade over the pork and massage it into the meat. Cover, refrigerate, and marinate for 2-12 hours for best results. Before skewering, bring the meat back to room temperature.
- At least half an hour before cooking, prepare the charcoal. Ensure it's hot and ready when you place the spit on the souvla.
- Skewer the pork, starting with a prong or red onion to hold the meat in place. Alternate pieces of pork belly and pork neck, finishing with a fatty piece. Close off the spit with another onion or prong.
- Cook the pork on low-medium heat for about 1.5 hours. Then, increase the heat to medium-high by adding more coals or lowering the spit closer to the fire. Cook until the pork reaches an internal temperature of at least 63°C (145°F) or around 70°C (158°F) for a more well-done finish.
- Remove the spit from the grill, cover the pork with foil, and let it rest for 10 minutes. Carve and enjoy!
Video
Notes
- Cooking Time Flexibility: Cooking times may vary slightly depending on your charcoal’s heat. Keep a meat thermometer handy to ensure the perfect temperature.
- Charcoal Setup: Arrange your charcoal evenly for consistent heat across the spit. To control the heat, you can cool it down by adding ash or increase it by adding more coals, scratching the charcoal, or lowering the spit closer to the fire for that perfect crispy finish.
Ioannis Vouzas says
Τέλειος 👍