Cretan Apaki (Smoked Pork)

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Place the pork loin strips in a non-reactive bowl or a resealable bag.

   Oko 1 min

2. 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.

   Oko 2 min

3. 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.

   Oko 5 min

   Napomena kuhara: Marinating longer will result in deeper flavor.

4. 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.

   Oko 15 min

   Napomena kuhara: If using a grill, create a two-zone fire and place wood chips in a foil packet directly on the coals.

5. 5

   Remove the pork from the marinade, reserving the marinade. Pat the pork strips dry with paper towels.

   Oko 2 min

   Napomena kuhara: Drying the pork helps it absorb more smoke and achieve a better sear later.

6. 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.

   Oko 1 h

   Napomena kuhara: Do not oversmoke; the goal is a subtle smoky flavor, not overpowering.

7. 7

   Heat the olive oil in a large skillet or cast-iron pan over medium-high heat.

   Oko 1 min

8. 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.

   Oko 5 min

   Napomena kuhara: Avoid overcrowding the pan; cook in batches if necessary to ensure good searing.

9. 9

   Remove the apaki from the pan and let it rest for a few minutes before slicing thinly against the grain.

   Oko 3 min

   Napomena kuhara: Slicing thinly enhances the texture and allows the flavors to shine.

10. 10

    Serve warm or at room temperature, perhaps with a drizzle of olive oil, fresh oregano, and crusty bread.

    Oko 1 min