Cretan Smoked Pork (Apaki)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Slice the pork tenderloin into 1/4-inch thick rounds.

   Ca. 5 min.

   Kokkens note: Slicing slightly frozen pork can make it easier to get even pieces.

2. 2

   In a non-reactive bowl, combine the red wine vinegar, dried oregano, dried thyme, bay leaf, black peppercorns, and salt for the marinade.

   Ca. 2 min.

3. 3

   Add the sliced pork to the marinade, ensuring all pieces are well coated.

   Ca. 1 min.

4. 4

   Cover the bowl and refrigerate for at least 2 hours, or preferably up to 4 hours, to allow the flavors to meld.

   Ca. 2 t.

   Kokkens note: Do not marinate for too long (e.g., overnight) as the vinegar can start to break down the pork texture too much.

5. 5

   Remove the pork from the marinade and pat the slices thoroughly dry with paper towels.

   Ca. 3 min.

   Kokkens note: Drying the pork is crucial for a good sear and crispy edges.

6. 6

   Heat the olive oil in a large skillet over medium-high heat until shimmering.

   Ca. 2 min.

7. 7

   Add the pork slices to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan.

   Ca. 1 min.

   Kokkens note: Overcrowding will steam the pork instead of searing it.

8. 8

   Sear the pork for 2-3 minutes per side until nicely browned and cooked through.

   Ca. 6 min.

   Kokkens note: The thinner slices will cook quickly, so watch them carefully.

9. 9

   Remove the cooked pork from the skillet and transfer to a serving platter.

10. 10

    Garnish with fresh parsley, if using, and serve warm.

    Ca. 1 min.