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pork resting before cutting and serving

Pork Souvla Recipe (Cooked on Cyprus Charcoal BBQ)

You’ll love this pork souvla recipe! Charcoal BBQ, Cypriot kontosouvli style. Pork belly and neck in a beautiful marinade, slow-cooked!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine Greek
Servings 5
Calories 1488 kcal

Ingredients
  

  • 1 kg Pork belly skin removed
  • 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
  • 3 grams 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, sea salt, and the crushed spices. Blend until smooth.
  • 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/ white onion to hold the meat in place. Alternate pieces of pork belly and pork neck, start and finish with a fatty piece. Close off the spit with another onion or prong.
  • Cook the pork on low-medium heat for about 1.5 - 2 hours. Then, increase the heat to medium-high by adding more coals or lowering the spit closer to the fire and or scratching the charcoal. Cook until the pork reaches an internal temperature of at least 70°C (160°F) or around 80°C (175°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

  1. Cooking Time Flexibility: Cooking times may vary slightly depending on your charcoal’s heat. Keep a meat thermometer handy to ensure the perfect temperature.
  2. 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.

Nutrition

Calories: 1488kcalCarbohydrates: 6gProtein: 57gFat: 136gSaturated Fat: 45gPolyunsaturated Fat: 15gMonounsaturated Fat: 68gTrans Fat: 0.1gCholesterol: 264mgSodium: 2134mgPotassium: 1159mgFiber: 1gSugar: 4gVitamin A: 128IUVitamin C: 22mgCalcium: 60mgIron: 4mg
Keyword pork kontosouvli, pork souvla, pork souvla recipe
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