STUFFED PORK ROLL SOUVLAKI STYLE WITH YOGHURT AND NUT BROWN BUTTER SAUCE
Serves 10-12
2 kg pork neck
1 tablespoon gluten-free soy sauce for brushing
2 tablespoons olive oil for brushing
1 handful of mint leaves for garnishing
Marinade
2 lemons, finely grated zest
2 tablespoons lemon juice
4 cloves garlic, minced
1 tablespoon dried mint
1 tablespoon dried oregano
2 tablespoons full fat plain yoghurt
1 teaspoon salt
3 tablespoons olive oil
Butterfly the pork neck by placing it skin-side down on a board and cutting lengthways down the centre three quarters through the meat, then cutting horizontally out to one side, to create a flap. Repeat the horizontal cut on the then other side and open both flaps out to make a flattish sheet. Make several diagonal slashes across the pork being mindful not to cut all the way through.
Mix marinade ingredients together and pour over the pork, kneading well into the slashes and making sure to cover both sides of the pork. Leave to marinate for at least 4 hours or overnight.
Stuffing
1 tablespoon olive oil
2 cloves garlic, minced
1 small red onion, finely chopped
100 gm streaky bacon, cut into dice
200 gm full fat Mizithra or ricotta cheese
100 gm pistachio nuts, ground
50 gm pistachio nuts, chopped
1 bunch chives, finely chopped
½ bunch dill, finely chopped
50 gm dried figs, chopped
salt and pepper to taste
Heat olive oil in a small frying pan and fry garlic, red onion and bacon until the onion is lightly golden. Cool completely.
Mix the onion, garlic, bacon mix and all stuffing ingredients together. Season with salt and pepper to taste.
Spread half the stuffing over the slashed side of the flattened pork, kneading well in the slashes. Place the remaining stuffing along one short edge of the pork and gently roll the pork up. Secure with string at 3cm intervals.
To Cook
Preheat barbecue to hot. Preheat oven to 160°C.
Brush the pork roll with soy sauce and olive oil and brown on the barbecue until nicely charred.
Transfer to a baking dish and place in the preheated oven. Cook for 1.5 hours, turning once. If you have a reliable barbecue you can cook the pork entirely in the barbecue.
Allow to rest for 15-20 minutes in a warm place before removing the strings and slicing.
Arrange on a platter to serve garnished with mint leaves.
YOGHURT AND NUT BROWN BUTTER SAUCE
25 gm unsalted butter
125 gm Greek yoghurt
1 tablespoon olive oil
1 clove garlic, minced
20 ml lemon juice (or to taste)
25 gm petits cornichons (baby gherkins), finely chopped
salt to taste
Cook butter in a small saucepan over a medium heat until it starts to bubble. Allow it to bubble away until it turns golden brown and has a nutty aroma. Allow to cool.
Mix the cooled butter together well with all other sauce ingredients. Store in the fridge.