My trip to Greece occurred less than a year ago, but it feels like it happened a century ago. Today, it’s hard to imagine travelling across town, let alone an ocean. When I developed this recipe for pork souvlaki, it was intended to evoke the two weeks I spent eating countless platters of the dish while basking in the Mediterranean sunshine. I need that more than ever now. I’m guessing you do, too.
To make quick work of souvlaki, you’ll want to employ two key tools: an acidic marinade and a hot broiler. The marinade, made from lemon juice, olive oil, garlic and fresh or dried oregano, will help to tenderize what can otherwise be a tough cut of pork — country-style pork ribs (or shoulder chops, if that’s what you can find). This makes it possible to cook the meat in less than 15 minutes. The broiler will also help in that task; use it to heat a baking sheet while you prep the pork so that the meat immediately sizzles and begins to brown when you start to cook. You’ll need to take the baking sheet out and stir the pork a few times throughout the cooking process to ensure even cooking, but that’s about all the work you’ll need to do.
I like to add a thickly sliced onion — any variety will do — to the baking sheet with the pork. It’ll char and tenderize under the broiler, adding sweetness and textural contrast to the meat. To serve, I prefer wrapping the pork and onions in soft flatbread and topping it with tzatziki sauce. If those items are elusive, you can certainly scoop the meaty mix over a bed of steamed rice and add a dollop of plain yogurt. If you have a fresh lemon, slice one up into wedges; a few spritzes of juice are the perfect finishing touch.
Pork Souvlaki
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