Pork Souvlaki paired with peppers and tzatziki is a delicious, fresh gluten-free meal that comes together quickly and packs a ton of flavor. In this video I dive into why I rarely use marinades for meat, and how to develop a process logic when cooking meals with multiple components. [Recipe below]
Pork Souvlaki
Serves 4
Brine:
700 grams Pork, cubed
1 Liter of Water
¼ cup of Table Salt, (70 grams)
Dressing:
¼ cup Olive Oil
1 Tbsp. Honey
Juice and zest from 1 Lemon
2 Tbsp. Apple Cider Vinegar
1 Tbsp. Herbs de Provence
2 cloves Garlic, crushed
Pinch of Salt
Pinch of Pepper
Tzatziki:
1.5 cups of Greek Yogurt
½ block of Feta, broken into pieces
4 grams Fresh mint, chopped
1 Garlic clove, minced
Juice from ½ of lemon
¼ Cucumber, peeled and finely diced
1 Tbs. Olive Oil
Pinch of Salt
Pinch of Pepper
Mix everything together and set aside in the refrigerator.
Vegetables:
3 Bell Peppers, halved and sliced
2 large Onions, halved and sliced
Pinch of Salt
Pinch of Pepper
1 Tbs. Vegetable Oil
For the brine: dissolve the salt into water, add the pork and set aside.
For the dressing: Mix everything together in a bowl. Reserve half the dressing in a separate bowl.
For the vegetables: Toss the peppers and onions with vegetable oil, salt, and pepper. Sauté in a very hot skillet until softened. Remove from skillet, return to bowl and toss with half of the marinade.
To cook the meat:
Remove the pork from the brine and thoroughly dry it off. Toss half the pork and the marinade together. Sauté in a hot skillet until browned and cooked through.
Serve with pita or flatbread or a grain like rice, quinoa, or bulgur, etc.
Original of the video here
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