AppetizerSnackMain Course

Cretan Apaki (Smoked Pork)

Name: Cretan Apaki (Smoked Pork)
Prep time: 25 min
Cook time: 15 min
Total time: 2 h 40 min
Yield: 4 racions
Cuisine: greek, mediterranean
Ingredients: 500 g pork loin trimmed of fat, cut into 2-3 cm thick strips; 60 ml red wine vinegar; 1 ct dried oregano; 0,5 ct dried thyme; 1 u bay leaf; 0,5 ct black peppercorn; 0,5 ct salt; 2 gra garlic minced; 2 cs olive oil; 0,5 tassa wood chips hickory or applewood, soaked in water for 30 minutes

Apaki is a traditional Cretan cured and smoked pork dish, often served as a meze. This recipe uses a quick marinating and smoking process to infuse the pork with aromatic herbs and a subtle smoky flavor. It's perfect as an appetizer or part of a charcuterie board.

Una recepta original de Forkin

Temps total: 2 h 40 min
Racions: 4
Dificultat: Mitjana
Per ració: 288 kcal

Informació sobre al·lèrgens: pot contenir sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gpork loin, trimmed of fat, cut into 2-3 cm thick strips

marinade

60 mlred wine vinegar
1 ctdried oregano
0,5 ctdried thyme
1 ubay leaf
0,5 ctblack peppercorn
0,5 ctsalt
2 gragarlic, minced

cooking

2 csolive oil

smoking

0,5 tassawood chips, hickory or applewood, soaked in water for 30 minutes

Estris

smoker · resealable bag · grill · tongs · bowl · skillet · cutting board · knife

Elaboració

Pas a pas

1
Place the pork loin strips in a non-reactive bowl or a resealable bag.
Uns 1 min
2
In a separate small bowl, whisk together the red wine vinegar, dried oregano, dried thyme, bay leaf, black peppercorns, salt, and minced garlic to create the marinade.
Uns 2 min
3
Pour the marinade over the pork, ensuring all pieces are well coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Uns 5 min
Nota de cuina: Marinating longer will result in deeper flavor.
4
Prepare your smoker or grill for indirect smoking at a low temperature, around 100-120°C (200-250°F). Add the soaked wood chips according to your smoker's instructions.
Uns 15 min
Nota de cuina: If using a grill, create a two-zone fire and place wood chips in a foil packet directly on the coals.
5
Remove the pork from the marinade, reserving the marinade. Pat the pork strips dry with paper towels.
Uns 2 min
Nota de cuina: Drying the pork helps it absorb more smoke and achieve a better sear later.
6
Place the pork strips directly on the grates of your smoker or grill. Smoke for 45-60 minutes, or until the pork has a light smoky aroma and a slightly firm texture.
Uns 1 h
Nota de cuina: Do not oversmoke; the goal is a subtle smoky flavor, not overpowering.
7
Heat the olive oil in a large skillet or cast-iron pan over medium-high heat.
Uns 1 min
8
Sear the smoked pork strips for 1-2 minutes per side until lightly browned and cooked through. If desired, deglaze the pan with a splash of the reserved marinade and reduce slightly.
Uns 5 min
Nota de cuina: Avoid overcrowding the pan; cook in batches if necessary to ensure good searing.
9
Remove the apaki from the pan and let it rest for a few minutes before slicing thinly against the grain.
Uns 3 min
Nota de cuina: Slicing thinly enhances the texture and allows the flavors to shine.
10
Serve warm or at room temperature, perhaps with a drizzle of olive oil, fresh oregano, and crusty bread.
Uns 1 min

Per ració

Nutrició

54%Puntuació

Calories: 287,8kcal
Proteïnes: 26,2g
Hidrats de carboni: 2,4g
Greixos: 19,2g
Fibra: 0,5g
Sucre: 0g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover apaki in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat in a pan over low heat or in the microwave until just warmed through.