Corfu Recipes - Kontosouvli (Spit Roasted Pork)

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This time Kontosouvli, an extra large pork souvlaki traditionally slow roasted on a spit over charcoal, but adapted here for you to cook in an oven.

Ingredients
Marinade - 1 clove of garlic, 1 tsp dry oregano, half a green pepper, half an onion, 1 tbsp mustard, 2 tbsps of olive oil and 3 of water, 1 tsp paprika, salt and freshly ground pepper.
Kontosouvli - 800g pork (shoulder), cut into large pieces, half a green pepper sliced, half an onion sliced, half a tomato sliced, 1 to 1.5 kg potatoes cut into wedges, one large wooden skewer.

Instructions - Place the pork, cut into large pieces, into a bowl and season with salt, pepper and a pinch of oregano. Put all the marinade ingredients in a blender and mix. Add this mixture to the pork and stir together. Cover with some aluminum foil and put the bowl in the fridge for three hours. (Ideally leave it overnight.) Soak the wooden skewer into some water and thread on the pieces of pork. In between the meat add some slices of onion, pepper and tomato. Place the kontosouvli on a large baking tray and add the potatoes, cut into wedges and seasoned with salt and pepper. Add 4 tbsps of olive oil, half a glass of water and sprinkle with a good pinch of oregano. Cover with aluminum foil and bake in preheated oven at 180C for 80 minutes. After 60 minutes, remove the aluminum foil and bake for another 20 minutes, until crunchy on the outside, tuning it upside down halfway through the cooking time. While baking the pork, brush it two or three times with a mixture of olive oil and lemon juice.

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