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 servings
Cuisine: greek, mediterranean
Ingredients: 500 g pork loin trimmed of fat, cut into 2-3 cm thick strips; 60 ml red wine vinegar; 1 tsp dried oregano; 0.5 tsp dried thyme; 1 pcs bay leaf; 0.5 tsp black peppercorn; 0.5 tsp salt; 2 clove garlic minced; 2 tbsp olive oil; 0.5 cup 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.

An original recipe by Forkin

Total time: 2 hr 40 min
Serves: 4
Difficulty: Medium
Per serving: 288 kcal

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

marinade

60 mlred wine vinegar
1 tspdried oregano
0.5 tspdried thyme
1 pcsbay leaf
0.5 tspblack peppercorn
0.5 tspsalt
2 clovegarlic, minced

cooking

2 tbspolive oil

smoking

0.5 cupwood chips, hickory or applewood, soaked in water for 30 minutes

Equipment

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

The method

Step by step

1
Place the pork loin strips in a non-reactive bowl or a resealable bag.
About 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.
About 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.
About 5 min
Cook’s note: 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.
About 15 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 1 hr
Cook’s note: 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.
About 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.
About 5 min
Cook’s note: 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.
About 3 min
Cook’s note: 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.
About 1 min

Per serving

Nutrition

54%Score

Calories: 287.8kcal
Protein: 26.2g
Carbs: 2.4g
Fat: 19.2g
Fibre: 0.5g
Sugar: 0g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover apaki in an airtight container in the refrigerator.

Reheating

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