Method

  1. Cut pork into 2.5cm cubes. Combine marinade ingredients in a bowl, add pork and leave in the refrigerator for 4 - 8 hours.
  2. Remove the pork from the marinade. Discard the marinade. Place the pork on skewers allowing space between each cube.
  3. Cook over a preheated barbecue or under a preheated grill for 10 - 15 minutes or until the pork is just cooked. Turn the skewers while cooking.
  4. While the pork is cooking, prepare the sauce by combining all the ingredients.
  5. Remove the pork from the skewers. Serve the pork in the pita breads with a selection of vegetables and a generous amount of sauce.

Note: If using bamboo skewers, soak them in water for 1 hour before use to prevent burning.

Pork Souvalaki

Clock
Preparation: 15 mins
Refrigeration: 480 mins
Cooking: 30-45 mins
Serves: 4

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Ingredients

  • 500 g Trim Pork rump steak

Marinade

  • 1/4 cup lemon juice
  • 1 tablespoon oil
  • 2 teaspoons dried oregano
  • 1/4 teaspoon dried rosemary
  • 1 clove garlic, crushed
  • freshly ground black pepper

Sauce

  • 1 cup plain, unsweetened yoghurt
  • 4-6 spring onions, sliced
  • 1/4 cup chopped parsley
  • 1 large tomato, seeded and diced
  • 4 pita breads
  • Tomatoes, quartered
  • Grated carrot
  • Lettuce leaves
  • Cucumber, sliced
View all recipes that use the Rump Steak cut
View all recipes that use the BBQ method
View all recipes that use the Grill (Trim Pork) method

Copyright 2008. New Zealand Pork Industry Board, PO Box 4048, 4th Floor, 94 Dixon Street, Wellington.
Phone: +64 4 917 4750 - Fax: +64 4 385 8522 - Toll Free 0800 697 675 (NZPORK)