One of my favourite cuts from the pig is the pork butt. This cut is NOT from the rear but it’s connected to the shoulder. It’s got some marbling in the meat and I’ve made my pork souvlaki from this cut, Gyro, a similar pork steakette. Pork butt is the preferred cut when making pulled pork as the fat melts, bastes the meat and one is left with a flavourful (memorable) morsel in the mouth.

I like thinly slicing the pork butt, simply season them with salt and pepper and place on the grill over medium-high heat. The fat melts, the pork shrinks a bit and what’s left are some succulent cutlets. One could easily finish this dish with a drizzle of olive oil, a squeeze of lemon and a sprinkle of sea salt and dried Greek oregano…you’ll get a lazy-man’s souvlaki!

Today, I’ve dressed the pork cutlets with a few more ingredients but it’s still easy: olive oil, lemon juice, garlic, scallions, sweet paprika, Greek oregano and….some ginger. All one has to do is mix the ingredients in a bowl and when the pork cutlets are grilled…simply baste them in this delicious dressing that will please adults and kids alike.

I presented the dish with some other favourites of mine: bacon-wrapped Enoki mushrooms with a wedge of onion and mildly hot green pepper, a some diced red onion with green & red peppers and a side of mushroom rice. The only thing you don’t see being served is some crusty homemade bread but you’re darn right – it belongs here!

I’m calling this recipe Endless Summer Pork Cutlets as the dish can be recreated all-year ’round: all these ingredients are easily available and you can grill the pork cutlets on a gas or charcoal grill over even indoors in a skillet, indoor grill pan or even broil. Grilling over charcoal or gas grill is best but pork butt cutlets are very forgiving and always delish!

Endless Summer Pork Cutlets

(serves 4-6)

1 boneless pork butt (approx 4-6lbs.)

coarse sea salt and fresh ground pepper

Dressing

1/3 cup extra-virgin olive oil

juice of 1/2 lemon

1 clove of garlic, minced

2 scallions, thinly sliced

1 Tbsp. fresh grated ginger

1 tsp. sweet paprika

2 tsp. dried Greek oregano

salt and pepper to taste

lemon wedges for garnish

1. Ask your butcher for a boneless pork butt – it will make slicing the meat easier. Trim excess fat on the but leave some on (it will render). To slice your pork butt easier, place in the freezer for about 45 minutes to harden a bit. Lay the pork down horizontally on a cutting board and slice into approx.  1 cm. thickness.
2. Pre-heat your charcoal or gas grill. Brush the grill surface so that it’s clean and none of the meat sticks. We’re looking for a medium-high heat here: hand-count of five. In the meantime, add all the dressing ingredients into a bowl and whisk. Add salt and pepper to taste and reserve.
3. Season your pork on both sides with salt and pepper. Place on grill and cook for about 3-4 minutes a side, until fat is rendered and crisp and the meat is nicely seared and brown. Arrange the pork cutlets on a platter and drizzle or brush the dressing on all of the meat. Sprinkle some coarse sea salt and some dried Greek oregano and serve with some wedges of lemon.
4. Serve with rice or Greek roast potatoes, grilled vegetables, salad and pair with a Kir Yianni Akakies Rose.