Greek Pork Souvlaki with Caul Fat and Special Dipping Sauce
ID: 7fc7dedf...
A traditional Greek pork souvlaki recipe made with tender pork neck, wrapped with pork caul fat (bolia) for extra juiciness, and finished with a unique lemon-herb dipping sauce after grilling.
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🍳 Cooking Flow
Cut pork neck into small cubes and prepare the caul fat. → Marinate the pork cubes with dissolved seasoning blend, then add sunflower oil and rest. → Thread the meat onto skewers, alternating with pieces of caul fat. → Grill the skewers on all four sides over hot charcoal until fully cooked, and toast the stuffed pitas. → Mix the dipping sauce, dip the hot skewers in it, season with sea salt flakes, and serve.
Cooking Steps
Brief Cooking Order
Cut pork neck into small cubes and prepare the caul fat. → Marinate the pork cubes with dissolved seasoning blend, then add sunflower oil and rest. → Thread the meat onto skewers, alternating with pieces of caul fat. → Grill the skewers on all four sides over hot charcoal until fully cooked, and toast the stuffed pitas. → Mix the dipping sauce, dip the hot skewers in it, season with sea salt flakes, and serve.
Introduction
A traditional Greek pork souvlaki recipe made with tender pork neck, wrapped with pork caul fat (bolia) for extra juiciness, and finished with a unique lemon-herb dipping sauce after grilling.
Step 1
Prep the pork neck by slicing it into small, uniform bite-sized cubes suitable for souvlaki. Clean and cut the pork caul fat (bolia) into small pieces.
Step 2
In a small pot, mix 60g of Souvlaki-Kontosouvli seasoning blend with 120ml of water. Stir thoroughly until the salt dissolves and a uniform mixture is formed.
Step 3
Pour the seasoning mixture over the pork cubes. Massage the meat thoroughly with your hands until all the liquid is completely absorbed by the meat.
Step 4
Pour 35ml of sunflower oil over the seasoned meat, give it a quick mix, and let it marinate for 1 to 2 hours in the refrigerator (or at least 30 minutes at room temperature).
Step 5
Thread the meat onto wooden skewers. Alternate between threading a piece of pork and a small piece of caul fat, finishing with a piece of caul fat at the end of each skewer.
Ingredients List
Important Notes
Cutting the meat into small, uniform pieces ensures quick and even cooking, keeping the souvlaki juicy.
Using caul fat (bolia) between the meat pieces slowly melts during grilling, bastey-coating the meat and adding rich flavor.
Placing the skewers tightly next to each other on the grill minimizes heat loss from the sides, preventing the meat from drying out.
Always dip the skewers into the sauce while they are piping hot so they can absorb the flavors better.
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