Cretan Apaki (Smoked Pork)
Apaki is a traditional Cretan cured and smoked pork dish, often served as a meze. This recipe uses a quick marinating and smoking process to infuse the pork with aromatic herbs and a subtle smoky flavor. It's perfect as an appetizer or part of a charcuterie board.
An original recipe by Forkin
- Total time
- 2 hr 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 288 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gpork loin, trimmed of fat, cut into 2-3 cm thick strips
marinade
- 60 mlred wine vinegar
- 1 tspdried oregano
- 0.5 tspdried thyme
- 1 pcsbay leaf
- 0.5 tspblack peppercorn
- 0.5 tspsalt
- 2 clovegarlic, minced
cooking
- 2 tbspolive oil
smoking
- 0.5 cupwood chips, hickory or applewood, soaked in water for 30 minutes
Equipment
smoker · resealable bag · grill · tongs · bowl · skillet · cutting board · knife
The method
Step by step
- 1
Place the pork loin strips in a non-reactive bowl or a resealable bag.
About 1 min
- 2
In a separate small bowl, whisk together the red wine vinegar, dried oregano, dried thyme, bay leaf, black peppercorns, salt, and minced garlic to create the marinade.
About 2 min
- 3
Pour the marinade over the pork, ensuring all pieces are well coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
About 5 min
Cook’s note: Marinating longer will result in deeper flavor.
- 4
Prepare your smoker or grill for indirect smoking at a low temperature, around 100-120°C (200-250°F). Add the soaked wood chips according to your smoker's instructions.
About 15 min
Cook’s note: If using a grill, create a two-zone fire and place wood chips in a foil packet directly on the coals.
- 5
Remove the pork from the marinade, reserving the marinade. Pat the pork strips dry with paper towels.
About 2 min
Cook’s note: Drying the pork helps it absorb more smoke and achieve a better sear later.
- 6
Place the pork strips directly on the grates of your smoker or grill. Smoke for 45-60 minutes, or until the pork has a light smoky aroma and a slightly firm texture.
About 1 hr
Cook’s note: Do not oversmoke; the goal is a subtle smoky flavor, not overpowering.
- 7
Heat the olive oil in a large skillet or cast-iron pan over medium-high heat.
About 1 min
- 8
Sear the smoked pork strips for 1-2 minutes per side until lightly browned and cooked through. If desired, deglaze the pan with a splash of the reserved marinade and reduce slightly.
About 5 min
Cook’s note: Avoid overcrowding the pan; cook in batches if necessary to ensure good searing.
- 9
Remove the apaki from the pan and let it rest for a few minutes before slicing thinly against the grain.
About 3 min
Cook’s note: Slicing thinly enhances the texture and allows the flavors to shine.
- 10
Serve warm or at room temperature, perhaps with a drizzle of olive oil, fresh oregano, and crusty bread.
About 1 min
Per serving
Nutrition
- Calories
- 287.8kcal
- Protein
- 26.2g
- Carbs
- 2.4g
- Fat
- 19.2g
- Fibre
- 0.5g
- Sugar
- 0g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover apaki in an airtight container in the refrigerator.
Gently reheat in a pan over low heat or in the microwave until just warmed through.
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