Greece Claims 3 Spots On Taste Atlas "50 Best Pork Dishes"

pork kontosouvli Taste Atlas

Kontosouvli is in the top ten. See where the other two traditional Greek recipes rank.

The list published by Taste Atlas of the 50 Best Pork Dishes in the world includes three Greek dishes, one of which is even in the top 10!

The first place on the list published by the Taste Atlas account on Instagram is the Colombian lechona, which is the dream of every pork lover. It is a whole roasted pork stuffed with onions, peas, rice, and fresh herbs.

Lechona
Lechona

The first Greek recipe on the list, which is in eighth place, is kontosouvli.

"Kontosouvli is a traditional Greek dish consisting of large pieces of pork marinated in a mixture of herbs and spices, then skewered and slowly cooked on a rotisserie, much like a gyro or souvlaki," the website explains.

"The marinade often contains ingredients such as garlic, oregano, thyme, rosemary, paprika, olive oil, lemon juice, and red wine.

"After marinating, the meat is threaded onto a large skewer and roasted over an open flame, which results in a rich and flavorful outer crust with a juicy, tender interior. The cooked meat is typically served in thick slices, often accompanied by pita bread, tzatziki sauce, and horiatiki salad, among other possible accompaniments.

"It was traditionally prepared for Easter, but today it can be found on the menus of Greek tavernas throughout the year."

pork kontosouvli

“The marinade often contains ingredients such as garlic, oregano, thyme, rosemary, paprika, olive oil, lemon juice and red wine. After marinating, the meat is placed on a large spit and grilled over an open flame, resulting in a rich and flavorful outer crust, while the inside remains juicy and tender."

A little further down, we find gournopoula in the 11th place on the list.

gournopoula

"Gournopoula or gourounopoulo is a traditional Greek dish originating from Messinia, and it's especially popular in Kalamata. The dish consists of a spit-roasted piglet. A piglet is placed on a spit and a mixture of salt and oregano is placed in the belly.

"The belly is sewn shut, and the piglet is spit-roasted over high heat for about ten hours. Once done, half of the piglet's weight will be gone, but no one minds as the meat will become sweet while the skin turns crispy.

"The dish dates back to the times of the Turkish occupation," reads the Taste Atlas description.

The last Greek dish in the top 50 recipes with pork is apaki, which is in the 32nd place.

The site describes it as a Cretan delicacy usually prepared from salted pork fillet smoked with a combination of wood and various herbs, such as oregano, marjoram, thyme, or sage.

apaki

"Apáki is a Cretan delicacy that is typically prepared with cured pork loin which is smoked using a combination of wood and various herbs such as oregano, marjoram, thyme, or sage. It is believed that this way of preparation hails from Byzantine times, when people used it in order to preserve meat for longer periods.

"Though it is commonly enjoyed as a meze dish when it is sliced into thin strips, apáki is easily incorporated into omelets or salads, and it can also be shortly cooked and paired with pasta or rice," the ranking website explains.

READ MORE: Greek Bougatsa Ranked Fourth Best Breakfast in the World by Taste Atlas.

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