Pork | Kalofagas.ca

Sous Vide Pork Gyro

When in Greece, one of the first things I’ll eat is a pork gyro wrapped in a pita. Slices of pork shoulder area seasoned/marinated then stack on a vertical rod then slow roasted on a vertical rotisserie. It’s juicy, flavourful, filling but…hard to duplicate at home.

Greek Sausages (Intro)

I am a big fan of sausages and when I go to Greece in the summer, it’s a joy to have an array available from the market. The choices vary, depending upon where in Greece you are but let’s do a run-down of Greek sausages.

Makalo With Keftedakia

Makalo is a Macedonian gravy. You’ll find in the kitchens of northern Greeks’ home in Florina and Kastoria and I’ve read, as far south as Karditsa in Thessaly.

Makalo is basically a gravy. You have oil, (stock), spices and seasonings. My mom would often add a bit of tomato (that was our family’s twist).

It’s a sauce I remember my parents, aunts and uncles always ate. It’s a gravy made for dipping, poaching eggs or simmering keftedes or chicken.

Pulled Pork

Last year, I brought pulled pork back, serving it at a couple of Christmas parties and it was a big hit! I am declaring pulled pork is back! It begins with a bone-in pork butt and as I stated earlier, this is the shoulder cut that’s below the neck. Good fat content, lots of flavour but after a good amount of cooking time, it becomes fork-tender.

Garlic Studded Roast Pork

The beauty of this dish is in the simplicity. While not a quick meal, it’s geared for the weekend where you can throw it in the oven and let time do its work.

Recap – Classic Greek Supper Club

Last week marked the return of my Greek Supper Club try at a new venue called The Column Event Space, located in East York. A full house, a great food and service despite the challenges of hosting at a new venue. My team and I had a blast! Thank you for the wine pairings selected […]