Leftover kontosouvli, a Greek spit-roasted pork, is reborn as these incredible pork burnt ends.
Burnt Ends From Leftover Kontosouvli
They’re tossed in a homemade BBQ-like sauce and caramelized until crispy and saucy. Served with rice pilaf and gigantes beans for a comforting second meal.
Ingredients
- 2 lbs leftover pork kontosouvli
- Greek coffee
- Sea salt and black pepper
BBQ Sauce
- 2 cups ketchup
- 1/2 cup brown sugar
- 1/2 cup red wine vinegar
- 1/2 cup petimezi or honey
- 1 tbsp smoked paprika (or 2-3 dashes of liquid smoke)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp black pepper
- Shot of Maple Whiskey
- Hot sauce to taste
- Salt to taste
Directions
- Pre-heat your oven to 325F. Season your pork with salt and pepper and sprinkle all sides with Greek coffee and place your pork chunks in foil and place a pyrex or similar oven safe vessel. Place in the oven and roast for 45 minutes.
- Meanwhile, make the sauce by adding all the ingredients into a sauce pan and turn heat to medium. Stir to incorporate and once it begins to bubble, taste and adjust flavour with any of the sauce ingredients. Take turn of the heat and reserve.
- Take the pork out of the oven and test doneness with a fork (if not fork tender, place back in the oven and check in 15 minute intervals).
- Discard the foil, cut the pork into 1 1/2 pieces, add enough BBQ sauce to coat the meat and place back in the baking vessel and into the oven for another 30-45 minutes or until sauce has darkened, thick and sticky.
- Transfer to a platter and serve. Make a rice pilaf and serve with gigantes beans.
- The amount of leftovers you have will vary so scale the recipe up (or down) according to your needs.