Hamalia with Lemon and Herb Sauce

Ingredients

• 1.5 kg (3.3 lbs) pork shoulder, boneless 1.5 kg (3.3 lbs) pork shoulder, boneless
• 4 lemons, juiced 4 lemons, juiced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup olive oil 1/4 cup olive oil
• 2 tablespoons fresh oregano, chopped 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the lemon juice, minced garlic, olive oil, chopped oregano, chopped thyme, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the pork shoulder in a large ziplock bag or a shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the pork from the marinade and discard any excess marinade. Place the pork on the grill and cook for about 15-20 minutes per side, or until the internal temperature reaches 145°F (63°C).
5. 5.
   Once cooked, remove the pork from the grill and let it rest for 5-10 minutes before slicing.
6. 6.
   Slice the pork into thin strips and serve with the lemon and herb sauce.

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a boneless pork shoulder with a good amount of marbling. This will ensure that the meat stays juicy and tender during grilling.

Tips & Tricks

• To add an extra layer of flavor, you can sprinkle some dried oregano and thyme over the pork before grilling.
• If you don't have a grill, you can also cook the pork in the oven at 180°C (350°F) for approximately 1 hour, or until the internal temperature reaches 145°F (63°C).
• For a smokier flavor, you can use a charcoal grill instead of a gas grill.

Serving advice

Serve the sliced Hamalia on a platter, drizzled with the lemon and herb sauce. Garnish with fresh oregano and thyme for an added touch of freshness. Accompany the dish with a side of Greek salad and some warm pita bread.

Presentation advice

Arrange the sliced Hamalia in an attractive pattern on the platter, with the lemon and herb sauce drizzled over the top. Place a sprig of fresh oregano and thyme on one corner of the platter for a visually appealing presentation.