AppetizerSnackMain Course

Cretan Smoked Pork (Apaki)

Name: Cretan Smoked Pork (Apaki)
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: greek
Ingredients: 500 g pork tenderloin trimmed of silver skin; 120 ml red wine vinegar; 2 tsp dried oregano; 1 tsp dried thyme; 2 pcs bay leaf; 0.5 tsp black peppercorn; 1 tsp salt; 2 tbsp olive oil; 2 tbsp fresh parsley chopped (optional)

Apaki is a traditional Cretan smoked pork, typically marinated in vinegar and herbs before being smoked. This recipe offers a simplified home version, focusing on the aromatic marinade and a quick searing process to bring out its unique flavors without a smoker. It's perfect as an appetizer or part of a meze platter.

An original recipe by Forkin

Total time: 2 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 251 kcal

Gluten-free

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

Mise en place

Ingredients

500 gpork tenderloin, trimmed of silver skin

marinade

120 mlred wine vinegar
2 tspdried oregano
1 tspdried thyme
2 pcsbay leaf
0.5 tspblack peppercorn
1 tspsalt

cooking

2 tbspolive oil

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

tongs · paper towels · mixing bowl · skillet

The method

Step by step

1
Slice the pork tenderloin into 1/4-inch thick rounds.
About 5 min
Cook’s note: Slicing slightly frozen pork can make it easier to get even pieces.
2
In a non-reactive bowl, combine the red wine vinegar, dried oregano, dried thyme, bay leaf, black peppercorns, and salt for the marinade.
About 2 min
3
Add the sliced pork to the marinade, ensuring all pieces are well coated.
About 1 min
4
Cover the bowl and refrigerate for at least 2 hours, or preferably up to 4 hours, to allow the flavors to meld.
About 2 hr
Cook’s note: Do not marinate for too long (e.g., overnight) as the vinegar can start to break down the pork texture too much.
5
Remove the pork from the marinade and pat the slices thoroughly dry with paper towels.
About 3 min
Cook’s note: Drying the pork is crucial for a good sear and crispy edges.
6
Heat the olive oil in a large skillet over medium-high heat until shimmering.
About 2 min
7
Add the pork slices to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan.
About 1 min
Cook’s note: Overcrowding will steam the pork instead of searing it.
8
Sear the pork for 2-3 minutes per side until nicely browned and cooked through.
About 6 min
Cook’s note: The thinner slices will cook quickly, so watch them carefully.
9
Remove the cooked pork from the skillet and transfer to a serving platter.
10
Garnish with fresh parsley, if using, and serve warm.
About 1 min

Per serving

Nutrition

54%Score

Calories: 251.1kcal
Protein: 26.5g
Carbs: 1.5g
Fat: 14.4g
Fibre: 0.9g
Sugar: 0.1g

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 skillet over medium heat until warmed through, or microwave briefly.