Entree: Greece – Greek Pontic Cuisine – Ποντιακός καβουρμάς ➤ Pontiakos kavourmas (Spiced preserved pork confit cooked and stored in its rendered fat from the Pontic Greek tradition)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Additional 24 hrs

Total 26 hrs 45 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, trimmed and cut into 1–1.5 inch (2–4 cm) pieces
- 1 lb (454 g) pork back fat or pork belly, diced into small cubes
- 2 tbsp (30 g) coarse sea salt
- 1 tbsp (15 g) smoked paprika
- 2 tsp (10 g) ground black pepper
- 1 tsp (5 g) dried oregano
- 1 tbsp (15 ml) red wine vinegar
- 6 garlic cloves, minced (approx. 30 g)
- 2 bay leaves
- 1 cup (240 ml) dry white wine or water
- 1 tbsp (15 ml) freshly squeezed lemon juice (optional)
- Sterilized jars or a lidded preserving pot for storage

Instructions

1. In a large nonreactive bowl combine the pork shoulder pieces with the salt, smoked paprika, black pepper, oregano, minced garlic, red wine vinegar, and lemon juice if using. Mix well, cover, and refrigerate for 4–12 hours to cure and develop flavor.
2. In a heavy, wide-bottomed pot or Dutch oven set over low heat, add the diced pork back fat and slowly render it until liquid fat accumulates and the fat pieces begin to brown lightly, about 25–40 minutes. Remove and reserve the browned fat pieces if you prefer more texture in the final product.
3. Drain excess fat to leave about 2–3 cups (480–720 ml) of fat in the pot (add back any reserved browned pieces). Increase heat to medium-low and add the cured pork shoulder pieces in a single layer; pour the wine or water around the meat.
4. Slowly cook the pork in the fat and liquid, keeping a gentle simmer, for 2–3 hours until the meat is very tender and the liquid has mostly evaporated. Stir occasionally and adjust heat to maintain a gentle simmer — the meat should be coated and cooking in fat rather than boiling.
5. Once the meat is tender and well-flavored, use tongs to pack the hot meat (and some of the browned fat pieces, if reserved) tightly into sterilized jars or a heatproof container. Strain and pour enough hot rendered fat over the meat to completely cover it, leaving about 1/4 inch (6 mm) headspace.
6. Seal the jars while hot and allow to cool to room temperature. Refrigerate for at least 24 hours before using; the preserved meat will keep covered in fat in the fridge for several weeks. To serve, remove from fat, warm gently, and slice or shred; serve with crusty bread, roasted vegetables, or alongside traditional Pontic accompaniments.