Greek black pig pork spit roast on charcoal grill

This particular spit-roast recipe is extraordinary as it’s made with an extraordinary type of meat, black pig pork meat. It’s a rare, ancient Greek breed, which we are lucky to still have, thanks to a few livestock breeders who use a free-range system. Black pig’s fat content is relatively low, evenly distributed through its mass, and its meat is also high in Omega-3 fatty acids. We’ll be using black pig’s meat for our spit-roast this time, making a mild-flavored and slightly spicy recipe. We’ll grill on the large spits. Let’s see all this step-by-step.

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INGREDIENTS

For 1kg (2.2lb) of pork meat:

  • 12g sea salt (preferably fleur de sel)
  • 1g black pepper
  • 1g coriander
  • 5g sweet chili flakes
  • 1g hot chili flakes
  • 3g garlic granules
  • Lemon zest of 1/3 of a lemon
  • 30ml sunflower oil

PREPARATION

We used pork meat from a small black pig without removing the bones. Cut in medium-sized pieces. Use a stone mortar and pestle to bash the spices’ seeds, and then add the rest of the ingredients along with the salt, except lemon zest and sunflower oil. When the spice mix is ready, add the lemon zest to the pieces of meat first, and mix well while adding the spice mix. Add the spices gradually and mix each time. Lastly, add the sunflower oil and mix one more time. Marinate for 2-3 hours in the fridge.

COOKED ON Charcoal grills amber.q A

Charcoal grills amber.q A

COOKING

Your first task is to pile up the charcoals inside the fire cabin of your charcoal grill. Use enough charcoals to cover the surface under the pork. Place kindling (alcohol-soaked cotton) sparsely on top and light the fire. The charcoals will be fully lit in 25-30 minutes, easily, quickly, and without smoke. They light upside down, from top to bottom. Meanwhile, you have enough time to skewer the pork.

Arrange the pieces of pork beforehand and make sure that you’ll distribute the pieces of fat evenly on the spit. If your grill has two rotisserie positions at the same height and within a short distance, then split the pork and grill on two spits. This way, you are using fewer charcoals, since the length of the spit-roast is shorter. 

When the charcoals are fully lit, place the spits in the higher rotisserie position of your grill at first and move closer to the embers later, supposing that you grill small to medium-sized meat pieces.

When the internal temperature is 65C (149F), grill your roast at a high temperature until it’s nicely browned. When it begins to sizzle, remove the spits from the grill. Cover with aluminum foil for 6-7 minutes, before cutting. It’s served hot with seasonal salads, and red wine. Of course, you cannot omit to invite your friends. 

Happy grilling everyone!

RECIPES