Entree: Greece – Crete – Απάκι ➤ Apáki (Cretan vinegar-marinated smoked pork)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 3 hrs

Additional 30 min

Total 4 hrs 15 min

Ingredients

- 2 lb (900 g) boneless pork loin, trimmed
- 3 tbsp (45 g) coarse sea salt
- 1 tbsp (12 g) brown sugar
- 1 tsp (5 g) coarsely ground black pepper
- 1 tbsp (10 g) dried oregano
- 2 tsp (4 g) dried thyme
- 2 bay leaves, lightly crushed
- 1 cup (240 ml) red wine vinegar
- 1/2 cup (120 ml) water
- 2 cloves garlic, smashed (about 6 g)
- 1 cup (approx. 50 g) beech or oak wood chips for smoking
- 1 tbsp (15 ml) olive oil for finishing
- Lemon wedges and fresh thyme sprigs for serving

Instructions

1. Pat the pork loin dry. Combine sea salt, brown sugar, black pepper, dried oregano and dried thyme. Rub the mixture evenly over the entire surface of the loin.
2. Place the seasoned pork in a shallow container, cover tightly, and refrigerate to cure 24–48 hours (turn the loin once halfway through). This draws moisture and firms the meat.
3. After curing, rinse the pork under cold water to remove excess salt, then pat dry with paper towels.
4. Mix the red wine vinegar, water, smashed garlic and crushed bay leaves in a non-reactive bowl. Submerge the pork in the vinegar mixture, cover and refrigerate to marinate 12–24 hours.
5. Remove the pork from the marinade and pat dry very well. If you have a string, tie the loin lightly so it holds shape for even smoking.
6. Prepare a smoker and bring to a low smoking temperature between 175–200°F (80–95°C). Add beech or oak wood chips and smoke the pork loin until the internal temperature reaches 150°F (66°C) and the meat takes on a golden smoky color, about 2–3 hours depending on thickness. For a stovetop method, use a heavy pan lined with foil, a small handful of soaked wood chips on the foil, a rack above the chips and a tight lid; heat to produce smoke and smoke the loin 30–45 minutes, then finish in a 300°F (150°C) oven until 150°F (66°C) internal.
7. Remove the apaki and let it rest at room temperature 30 minutes, then refrigerate until fully chilled. Slice very thinly to serve.
8. Drizzle slices with a little olive oil, serve with lemon wedges and fresh thyme on crusty bread or alongside a simple salad. Apaki keeps well refrigerated and its flavor improves after a day.