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Curtis Stone's souvlaki-spiced pork with Greek-style potatoes
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Prep Time:
45 minutes
Cook Time:
195 minutes
Total Time:
240 minutes
Enjoy a cozy winter meal with succulent Souvlaki pork roast and flavorful Greek-style potatoes by Curtis Stone.
Ingredients:
  • 2kg Pork Leg Roast Boneless
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1.5kg Red Royale potatoes, cut into 5cm pieces
  • 72.80 gm extra virgin olive oil, divided
  • 3 garlic cloves, finely chopped
  • 20.00 ml coarsely chopped fresh dill
  • 20.00 ml coarsely chopped fresh oregano
  • 20.00 ml coarsely chopped fresh parsley
  • 210g yoghurt
  • 1/2 lemon, rind finely grated, juiced
  • 100g Greek feta, crumbled
Instructions:
  • Preheat oven to 150°C (130°C fan-forced) with racks in centre and bottom positions. Use a sharp knife or box cutter to deepen scoring in pork skin and fat (avoid cutting through the meat). Combine garlic powder, onion powder, dried oregano, 2 tsp sea salt flakes, and 2 tsp freshly ground black pepper in a small bowl. Rub the spice mixture all over the pork.
  • Lay the pork on a rimmed baking tray and roast in the center of the oven for 2-2 1/2 hours until an instant-read thermometer reads 50°C when inserted into the pork's center. Drain off excess fat once done.
  • Place potatoes in a large pot of salted water and bring to a boil. Simmer for 12 minutes, or until tender yet firm. Drain in a heatproof colander set over the pot, then heat over low for 1 minute to let the steam escape.
  • Preheat the oven to 250°C (230°C fan-forced). Roast the pork for 30 mins or until the skin is crispy, the internal temperature reaches 60°C, and the meat is beautifully crackling. Let it rest on a carving board for 15 mins before serving.
  • In a large bowl, coat potatoes with 2 tablespoons of oil and season with 1 teaspoon of salt. Spread potatoes on a baking tray and roast in the bottom of the oven at 250°C for 30 minutes without flipping. Then flip the potatoes and roast for an additional 15 minutes until crispy all over.
  • In a large bowl, mix potatoes with chopped garlic, half of the fresh herbs, and 1 tablespoon of oil. Season with salt and pepper. In a separate medium bowl, whisk together yoghurt, lemon rind, 1 1/2 tablespoons lemon juice, 1 tablespoon oil, and 1 tablespoon water. Season with salt and pepper. Sprinkle feta and remaining herbs over the potatoes. Slice the pork into 2cm-thick pieces using a serrated knife, and serve with the potatoes and yoghurt sauce.

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