Pork spit-roast vanilla marinade

When the weather begins to feel like autumn, it’s the best time for pork meat recipes, which you will also enjoy during winter. We have made pork spit-roast before, but this is one of the most flavorful roasts that we’ve ever tasted. We shared our idea for a spit-roast with George Karagiannis, and his combination of spices and herbs gave us a unique, scented spit-roast. We followed his recipe and his instructions. Details are important and can make all the difference in a recipe. The result proved us right. George’s aromatic mixture, and the way we prepared and grilled the meat worked like magic. Let’s see every step of this recipe.

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INGREDIENTS

  • 2 kg pork meat (boneless chops)

For 2 kg of meat:

  • 5 g coriander
  • 1 vanilla bean or 0.1 g vanilla powder
  • 100 ml white wine
  • 2 cypress seeds (peel)
  • 1 g allspice
  • 0.5 g nutmeg
  • 0.5 g Ceylon cinnamon
  • 2 g black peppercorns
  • 2 tsp thyme
  • 3 cloves
  • 80 ml sunflower oil
  • 30 g salt (preferably fleur de sel)
  • 30 g garlic granules

PREPARATION

Firstly, prepare the meat. We suggest you use boneless pork chops with fat. Cut the meat into 5x5 cm pieces (approximately) for even cooking on the small skewers. Then, mix the white wine, the peel of the cypress seeds, and the vanilla bean seeds or vanilla powder. Mix well and pour over the pieces of meat. Give everything a gentle massage. Wait for 20 minutes, until the meat absorbs the wine.

Meanwhile, place the whole spices in a mortar and grind them. Bash them well until you have a nice powder. When the meat has absorbed the wine, add the spices gradually and mix. Let the meat rest at room temperature for 2-3 hours. Then, it’s time to skewer the pieces of pork.

COOKED ON Charcoal grills amber.q A

Charcoal grills amber.q A

COOKING

Pile up the charcoals inside the fire cabin of your charcoal grill. Place kindling (alcohol-soaked cotton) on top and light them. The charcoals will be lit in 25-30 minutes, easily, quickly, and without smoke. In the meantime, you can skewer the pieces of meat. When the charcoals are fully lit, spread them inside the fire cabin. If they release too much heat, throw some charcoal ash on them. Grill over medium heat, until the internal temperature exceeds 70⁰C (158⁰F) and they have that nice, brown roast color. After removing the skewers from the grill, cover the spit-roast with aluminum foil for 6-7 minutes until the meat cools down a bit. Then, cut the roast into pieces and accompany it with fine wine. Enjoy this recipe with your friends. 

Happy grilling everyone!

RECIPES