Publications
- 1.6kg - deboned pork shoulder, cut into 1.5cm-thick slices
- 30ml - BBQ sauce or Sriracha (optional)
- 8 - garlic flatbreads
- 4 - large ripe tomatoes, sliced
- 1 - cucumber, thinly sliced
- 1–2 - ripe avos, diced
- a bunch - of fresh basil
- 30ml - toasted seeds
- 3 - spring onions, chopped
- - lemon juice to taste
- - Greek yoghurt to serve
- - MARINADE
- - zest and juice of 2 lemons, 2 naartjies and 2 limes
- 5ml - dried origanum
- 5ml - salt
- 5ml - pepper
- a pinch each - of dried chillies and paprika
- 1 generous drizzle - of olive oil
- 1 bottle - of lager (or ginger beer)
- 30ml each - chopped fresh mint and coriander
- 8 - garlic cloves, chopped
- a couple - of fresh herb sprigs, like basil, oregano or thyme
1 Mix the marinade ingredients in a non-reactive container and submerge the sliced meat. Cover and refrigerate overnight for best results. If you remember, turn the meat once.
2 On the day of the feast Thread the meat onto a long metal skewer (or two) and press all the fresh herbs in-between the slices of meat. Finish off with half a naartjie at the end of the skewers and place in the wire basket of your electric rotisserie.
3 Braai the pork over low coals for about 2–3 hours; the meat will rotate slowly over the heat. The cooking time will depend on the heat of the fire, so check it every hour or so. If your braai has a thermometer, you want the temperature to be about 160°C.
Tip Mix about 30ml BBQ sauce with ½ a cup of the remaining marinade and baste the meat with this sauce every 30 minutes.
4 Once the meat is braaied to your liking, remove and allow to rest for 10 minutes. Arrange the salad ingredients on a large platter and serve the succulent meat, carved gyro-style and stuffed in large flatbreads, with the salad. To slice the meat, hold it upright at an angle and slice downwards, carving thin slices.
- Ask your butcher for a whole deboned joint, rindless but with an even layer of fat. (If you ask nicely, they might slice the meat for you with their sharp knives.)
- An electric rotisserie is not essential. Braai your pork gently over medium coals, turning frequently. If you have a kettle braai, close the lid and monitor the temperature – 160°C is ideal. Otherwise, roast the meat in the oven, turning as needed.
- Feel free to play with the accompaniments: a salsa of ripe avocado, diced sweet pineapple, chopped coriander, red onion and cucumber is delicious; otherwise, throw some sun-ripened tomatoes, a spoonful of hummus and dill pickles into the mix to complement the Mediterranean flavours.
