Name: Istros Pork Belly Souvlaki Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 kg Pork belly; 2 tbs Olive oil; 4 cloves Garlic cloves, minced; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Smoked paprika; 3 tbs Honey; 4 pieces Spring onions, finely chopped; 1 cup Mayonnaise; 1 tbs Lemon juice; 1 tsp Smoked salt; 2 pieces Onion, thinly sliced; 1 cup Flour; 1 tbs Cornstarch; 1 tsp Salt; 2 cups Vegetable oil, for frying

Join one of the nation’s top sommeliers in a spectacular location just below the Acropolis hill with spectacular Parthenon views to discover the art of Greek wine. You’ll focus on rare wines and grapes from local wineries, such as Roditis, Limnio, Kidonitsa, Muscat, and Mandilaras, and get to sample nibbles alongside it too.

Greek Wine Tasting with Sommelier

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

caramelized pork |smoked spring onion mayonnaise | honey glaze | onion chips

Cut the pork belly into 2-inch cubes. In a bowl, combine olive oil, minced garlic, salt, black pepper, and smoked paprika. Add the pork cubes to the marinade and mix well. Cover and let marinate in the refrigerator for at least 2 hours or overnight for the best flavor.

Prepare the Pork Belly

Preheat the grill or oven to medium-high heat. Thread the marinated pork belly cubes onto skewers. Grill for about 15-20 minutes, turning occasionally, until the pork is well caramelized and cooked through. Brush with honey during the last 5 minutes of cooking for a sweet glaze.

Cook the Pork Belly

In a bowl, combine finely chopped spring onions, mayonnaise, lemon juice, and smoked salt. Mix well until all ingredients are fully incorporated. Adjust seasoning to taste and refrigerate until ready to serve.

Make the Mayonnaise

In a bowl, combine flour, cornstarch, and salt. Dredge the thinly sliced onions in the flour mixture until evenly coated. Heat vegetable oil in a deep frying pan over medium-high heat. Once hot, fry the coated onion slices in small batches until golden and crispy, about 3-4 minutes. Remove and drain on paper towels.

Prepare the Onion Chips

Pork belly

Olive oil

Garlic cloves, minced

Salt

Black pepper

Smoked paprika

Honey

Spring onions, finely chopped

Mayonnaise

Lemon juice

Smoked salt

Onion, thinly sliced

Flour

Cornstarch

Vegetable oil, for frying