4 big servings
Easy, fast recipe, and very delicious. I bring to your attention a traditional Balkan menu. Meat, prepared in this way, resembles a barbecue meat spit (as a taste). The advantage is that you do not need a barbecue. I cannot think of a more suitable side dish than a Greek salad – fresh, with wonderful spices! Absolutely suitable for beginners!
Products you need for the roasted pork:
1200 grams of pork neck, deboned
5 medium-sized onions
5 large peppers (green and red)
1 tbsp. of salt
black pepper to taste
cumin to taste
sunflower oil to taste
How to prepare the roast pork:
In a tray, arrange the meat, cut into large pieces (about 5 cm).
Add the chopped onion and peppers.
Add spices and salt.
Spray with sunflower oil (just for some taste, as the neck meat contains fat as well).
I pour some water (to cover the bottom of the tray).
Bake at 200ᴼC in a preheated oven until ready.
While baking, I stir well several times so that the meat becomes brownish on all sides.
Products you need for the Greek salad:
8 small tomatoes (I always prefer pink ones)
6 large stalks of spring onion
2 small cucumbers
2 large green peppers
16-20 Kalamata olives (pitted)
300 g Feta cheese (cubed)
1 big head of red onion (cut on thin circles for decoration)
Greek savory to taste (any Mediterranean mix would work; you can also use only dried oregano, thyme…)
salt to taste (be careful, cheese and olives are very salty)
olive oil to taste
vinegar to taste
Preparation of the Greek salad:
In a bowl, mix the chopped tomatoes, cucumbers, peppers and spring onion.
Season with olive oil, vinegar and salt.
Arrange the salad in dishes (for each one separately).
Top the olives, cheese cubes and red onions into thin circles. Another few drops of olive oil can be the finish.
Sprinkle with a dry mix of Greek spices.