Kleftiko – slow-roasted Greek pork with herbs Recipe
Kleftiko is slow-roasted meat baked in parchment parcels, full of juices, garlic, and lemon. In Greece it’s usually made with lamb, but the pork version is simpler and cheaper for the home cook. It’s a dish for a relaxed weekend, when the oven does the work for you and the house smells of oregano and garlic.
This is a simplified, home-style version of traditional Greek kleftiko that uses pork instead of lamb, making it more affordable and accessible while keeping the characteristic flavors of lemon, garlic, and herbs. The slow roasting in a sealed parcel guarantees juicy meat and aromatic potatoes without complicated preparation.
Chef's tips
Marinate the meat the day before and leave it in the fridge – the flavors will deepen and the pork will become even more tender. Make sure the parcel is sealed well so the juices stay inside and create a rich sauce. If your oven browns unevenly, rotate the tray during the final uncovered baking time.
How to serve
Serve the kleftiko directly in the opened parcel or in a rustic ovenproof dish, with plenty of sauce spooned over the meat and potatoes. Add a Greek-style salad, olives, and warm bread or pita to soak up the juices. A squeeze of fresh lemon and a drizzle of good olive oil just before serving will brighten the flavors.
Ingredients
- pork shoulder or neck, in large chunks - 1.2 kg
- potatoes peeled, cut into large wedges - 800 g
- onion sliced into feathers - 2 piece
- garlic lightly crushed with a knife - 6 clove
- lemon juice and grated zest - 1 piece
- olive oil - 60 ml
- dried oregano - 2 teaspoon
- rosemary fresh, can be replaced with dried (1 teaspoon) - 2 sprig
- bay leaf - 2 piece
- salt or to taste - 1.5 teaspoon
- black pepper freshly ground - 0.5 teaspoon
- water - 120 ml
- feta cheese optional, crumbled for serving - 100 g
- parchment paper for wrapping the meat
Preparation
- Preheat the oven to 170°C (top–bottom heat). Prepare a large sheet of parchment paper and aluminum foil so you can wrap the meat and vegetables tightly.
- Cut the pork into large, palm-sized chunks. Place in a large bowl, add salt, pepper, oregano, chopped rosemary (without the woody stalks), lemon zest, lemon juice, and olive oil. Mix with your hands so every piece is coated in the marinade.
- Add the potatoes, onion, and crushed garlic cloves to the meat. Mix again so the vegetables are also coated in the marinade.
- Place a sheet of parchment paper on a baking tray, put the meat and vegetables on it, add the bay leaves, and pour in the water. Fold the paper to form a parcel, then wrap everything in aluminum foil so nothing leaks out.
- Place in the oven and bake for 2 hours without opening the parcel. After this time carefully open the foil and paper (beware of hot steam), increase the temperature to 190°C and bake for another 20–30 minutes, until the top of the meat and potatoes is lightly browned and the liquid has partially reduced.
- Check the meat – it should fall apart easily when pressed with a fork. If it is still firm, cover loosely with foil and bake for an additional 15–20 minutes.
- Serve hot, sprinkled with crumbled feta and optionally fresh oregano or chopped parsley.
Storage
Przechowuj w szczelnym pojemniku, najlepiej z odrobiną sosu, aby mięso nie wyschło. Podgrzewaj pod przykryciem w piekarniku lub na patelni z 2–3 łyżkami wody. Można mrozić w porcjach do 3 miesięcy.
