Ingredients
1 karen mintzias
1 lean pork cubes, 1 x 1/2ea
1 cane skewers
1 salt, pepper, lemon, oregano
IN ADDITION, FOR METHOD 2
1 lemon juice
1 olive oil
1 garlic, crushed
1 dry white wine
1 fresh tomato wedges
1 onion slices
1 tzatziki recipe
1 fresh pita or french bread
Directions
Thread the pork lengthwise on 8" round or flat cane (bamboo) skewers.
Grill over hot coals or griddle until thoroughly cooked, then
sprinkle with salt and pepper and dip quickly into lemon juice. Crush
oregano over the meat. Source: "The Food of Greece" by Vilma
Liacouras Chantiles, Avenet Books, New York. Method 2: Our family
makes up a marinade of lemon juice and good quality olive oil,
oregano and/or thyme, pepper, crushed garlic & maybe a little dry
white wine. Marinate the pork overnight, then grill til just cooked,
not dry. Eat as is, straight from the skewers, or remove meat and
serve in pita bread pockets, with tomato wedges, onion slices, and
Tzatziki, passing salt and additional freshly ground black pepper.
Typed for you by Karen Mintzias
Servings: 1 servings
Pork Souvlakia Recipe brought to you by Recipe Ideas
Categories: Greek; Meat; Pork
The History of Recipes
We can trace the history of meal recipes back into the distant past, in truth as far as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these ancient recipes were just primitive hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to experts in ancient history is a series of tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into The time of the romans 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into starters, main course and dessert, a style of dining still practiced today. This early Roman chef recounts how the ancient Romans were skilled in the use of many different spices, including many that are still in use today like basil, fennel and asafoetida. As our culinary historical trip moves to more modern times there are two books from the 14th Century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that is popular today, but instead accounts of the types of food on the tables of the rich and powerful. In the 15th century, the Crusaders brought back many new foods, spices and herbs from the Middle-East, including rosemary and coriander. The introduction of these new culinary ideas was responsible for a torrent in recipe manuscripts, many of which are kept safe in private libraries. By the arrival of the twentieth century, recipe publications were starting to become popular due to increased literacy, people having more spare time and a general increase in wealth. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Pork Souvlakia recipe.
