Pork spit-roast (Kontosouvli) with Potatoes on Another Level – GONE in Minutes!

Pork spit-roast (kontosouvli) like you’ve never had it before – with potatoes threaded in between, for a flavor and texture that’s simply unforgettable.
A stunning recipe with balance, crispiness, and deep taste that comes alive over the fire. Perfect for Sundays, gatherings, and any moment you want to impress.
Meat. Potato. Fire.
Three ingredients. One unforgettable experience.

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➧ Watch more grill recipes here:
– Greek SOUVLAKI the real experience – quick, tender, and delicious!: https://youtu.be/LS-tt1YJXFA
– Greek tzatziki sauce recipe: https://bit.ly/3ciDs9v
– Greek souvlaki – old traditional recipe: https://bit.ly/3C6eJ2C
– Greek pork gyros traditional old recipe and preparation: https://bit.ly/3H78kYF
– Homemade gyros with mutton meat: https://bit.ly/3knQfvF
– Homemade chicken gyros with curry: https://bit.ly/3wB1Tbn
– Homemade beef gyros: https://bit.ly/3c47QUU
– How to make and grill beef patties – video seminar: https://bit.ly/3HgX0JE

➧ Watch wood-fired oven recipes here:
– Greek Moussaka: https://bit.ly/3EdO46R
– Cuttlefish with black-eyed peas: https://bit.ly/3CbxOjD
– Seafood with pasta: https://bit.ly/3onIxTc
– Oxtail stew giouvetsi with Greek pasta: https://bit.ly/3n6zJlj
– Beef brisket oven recipe: https://bit.ly/3ndFqyd
– Greek fasolada (white beans) soup recipe: https://bit.ly/3on0xgv
– Greek patsas soup: https://bit.ly/3ktxJC6
– Zucchini Greek pie “Mpatzina” Thessalias: https://bit.ly/3korrDG
– Mutton with trahana in the wood-fired oven: https://bit.ly/30n30zN
– Spetzofai (sausage, peppers, and tomatoes): https://bit.ly/3ojplGv

The song was written for our channel by Yiannis Karasavvas: https://bit.ly/3FWfAZ6

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So, little one, you’re going to eat well 4 kg Today I’m going to eat well, indeed Not today. Tomorrow. – Tomorrow?
– Yes Save the tsipouro for tomorrow too, because this needs a lot of time to cook So we don’t have much time today We’ll marinate it, prepare it, and leave – What do you say? – What you just heard So – I’ll go out for tsipouro – Go ahead – Hello, dear friends
– Hello from me too We are the Mallioras brothers, I’m Giorgos And I’m Andreas Together we designed and manufacture the amber.q grills But we also love grilling and cooking and good company Let’s remind you that in our company we also have Giorgos Karagiannis, chef, gastronomy author with a rich body of written work, friend, collaborator, partner All of these together – So
– Should I go for the tsipourakia? You will, but you have to go out for tsipouro We won’t have any here today I’m going out then It needs… – Sometimes you need the outside too
– Yes We’ll leave it for quite a while At least for 24 hours That’s why we’ll do everything tomorrow when we have time So – let me say the rest
– I’m off guys, going for tsipouro What’s going to be special about this kontosouvli we chose is boneless pork belly With potato in between And something else special It will have our own seasoning blend which is actually made for chicken/turkey “Grill Philosophy,” that is, for chicken/turkey It’s a seasoning blend that we should have given another name let’s say “all-purpose” because it works everywhere I’ve tried it many times on pork with amazing results We’ll use a generous amount about 40 g per kilo Because we want to give this kontosouvli an intense, spicy, strong flavor Of course we’ll wrap it in caul fat so we can manage long longer roasting to break down the collagen, so the meat melts and embraces the potato And we’ll also add these with this blend I’ve got 4 kg of pork belly I won’t give you the potatoes in kilos Just estimate that each slice this thick will go after a piece of meat So add accordingly pieces of potato And we’ll start seasoning from here Sprinkle first so it spreads evenly Better take it with my hands Everywhere First on one side It smells amazing, really I’ll sprinkle some over the potatoes too Potatoes with this blend turn out excellent when Andreas grills them on the spit on the grill A wonderful meze Incredible flavor Of course, it also needs some oil I’ll show you how we turn them over to the other side So first our spices go on the two main sides and then we’ll mix everything so it spreads everywhere The process itself matters too We mix You need a spacious tray so the meat pieces fit comfortably Whatever spices remain in the tray once the oil goes in will be collected and stick onto the meat We give it another mix here too and here we’ll add the oil We usually use in most cases sunflower oil because we don’t want the strong aroma of olive oil But here, though, it could olive oil could work very well too You can use olive oil because we already have strong aromas and flavor from our mix this one here, made for chicken and we’ve used it in a generous amount So, we add a little sunflower oil Pour some here as well And give it a good mix Figure about 25 ml of fat, at least You see whatever spices fell to the bottom have stuck onto the meat which has taken on an excellent color and will have an excellent flavor too I know this because I’ve tried it on pork many times on chops and on small kontosouvli skewers But in this type of roasting, it’s the first time and in this dosage Most of the things we show you we’re trying for the first time ourselves here If it’s something we don’t like you just won’t see the… you won’t see the video because we won’t present it Of course, that’s a rare case It’s happened once or twice maybe three times throughout the history of the channel So, we’re ready We’ll do it, as we said, we’ll leave it here to soak up aromas for about 24 hours and then we’ll grill it And the potatoes should go in a bag, because… so they don’t darken Of course, they’ve got the oil and the spices which protect them Tomorrow we will be grilling So, not to be unfair, but the little one did the skewering So, meat, potato meat, potato and potato, meat Meat, potato, potato, meat You can finish with potato or with meat, as you like What matters now is the wrapping You see here we’ve wrapped it because this whole process took time and we didn’t want to waste screen time showing you Skewering is easy We kept one caul fat, one ball, to show you the wrapping Pork caul fats have the advantage that they’re more durable, stronger than lamb ones and they don’t tear easily That’s important because we want to have a caul fat that will keep the juices inside We might trim the edges a bit whatever is left over and we don’t need to use it all because it’s too much Andreas, it’s too much We don’t need to wrap it all up with that much Leave it down Leave it, leave it to me. Leave it. Good. We’ll cut this here. If you see it doesn’t hold you can use a toothpick at the beginning Let’s tighten it up Turn it a bit Turn it. Turn it a little more. Turn it. Turn it. Turn it some more Turn it There, it’s fine Tighten it here When it’s wet, it sticks on and now we’re ready to arrange the fire and put it on to cook We skewered it on two spits to save on charcoal Because when the spits are close to each other, we make one fire in the middle and grill two spits at once Otherwise we’d need twice as much That is, twice the fire It’s important to keep that in mind when buying grills make sure you can roast skewers with a spit-to-spit distance of 18 centimeters Let’s prepare the fire a bit, arrange it It’s ready, we just need to gather it so we can cook So, we put it on About twenty centimeters away from the fire Our fire is covered in ash, medium to strong, but we’re not worried about our spit roast It’s wrapped and protected with the caul fat We’ll probably leave it there until the end, because we want it to cook thoroughly to melt, as we say Let me serve him first He must’ve had a few more tsipouro shots because he looks very cheerful What do you expect, wait for you 10 hours? Anyway, cheers! Cheers! You’re pouring the whole carafe from there Yes, here, safe – Cheers, guys!
– Cheers, guys! We put it on I told you earlier, before we set the table here, a few words It needs its time, so he also prepared some fine appetizers here We’re expecting company too Come on, cheers! Evíva! Cheers, everyone! It’s a long road The slower, the better The slower, the more little carafes Exactly – Yes
– That’s the kind of grilling we want That’s what we want Let’s see. I’ll go get some water. An hour and fifteen minutes We still have the coals here, covered in ash They give off steady heat Our kontosouvli has already started to simmer You can see inside, through the caul fat, there are juices It’s going to go slowly I want to aim for about a three-hour roast so it melts inside and with the potato it’ll be something else We still have a way to go I’ll leave it to finish in this position I’ll just check the fire to keep it steady If it starts to drop a bit I’ll open it up since I covered it with ash and it will radiate again the same heat The fire needs management and the kontosouvli needs its grill master here Less work, but still here So 2 and a half hours The temperature is above 75°C We’ll let it get a bit of color and then take it off That is, it’ll be about a three-hour roast We’ll let it go slowly a bit longer and then take it off So, we’re close to three hours It’s ready I’ll leave it just a bit more to drain, so to speak You can see now front and back it was… it was a bit further back So I opened the fire both in front and back That’s how it should be, the grill master must always be over his roast Watching it, taking care of it And I evened it out brought it level I also switched the skewers front to back and now we’re all set Another 3–4 minutes like this just for good measure, as we say and then we’ll cut it I’ll let it rest at least 6–7 minutes to settle down, to reach temperature, so we can handle it and put it in our mouths Results coming up soon So, kid, are you ready? I’m always ready Here you go – You’re already eating
– Am I going to eat a potato? What else would you eat? Why else did we put them in there? It’s great with potato too Wow Perfect Its flavor is exceptional In the end, the seasoning blend for chicken really does go with everything It gives unique, distinctive flavors – Wow
– It’s melted, huh? And very juicy – Come on, cheers!
– Cheers! – Cheers, guys!
– Cheers, guys! – Is it cold?
– It’s cold We highly recommend it We still have work to do here Happy grilling to everyone Happy grilling, always with good company Always Goodbye!