Hey Ken, hope you are doing great. I bought a big piece of pork shoulder for a xmas party we were invited to. I brined the meat in a mix of cold water, coarse salt, pepper corns, sugar and bay leaves for a couple of days. Then I roasted the meat as per your specifications and took it to the party. This was a Brazilian/Canadian thing. Your recipe was so good that I didn't get to taste it at all, which was great. People aimed straight at the roast ignoring a bunch of other stuff and devoured it . Cool stuff if you ask me, I am a canadian Croatian Peruvian guy and I love mixing cuisines, but your pork roast is the real thing. Cheers Matt
I tried this recipe yesterday and it turned out beyond delicious. Thank you for sharing...roast pork restaurant grade. Had it for dinner, breakfast and lunch.
hey there ken fellow Canadian greek here , love your approach on how u cook similar to the greek way a little of this and a little of that , u have me hooked and cooking once a week one of your recipes
Being adopted from Greece 🇬🇷 never got to learn how to cook Greek food so I’m learning now It’s funny I thought of getting the same tattoo as u have on your arm GREEK PRIDE
Hi Ken Yiasou:). I always score a diamond shape on the pork fat cap and then bake it. Try it next time as it really makes the crackling easier to cut and portion out.
Looks great can I use different potatoes to this and is the cooking time according to how big the pork leg is nice and simple that is what I like keep them coming.
Thank you so much Christian for your kind words!!!! Very much appreciated. You can absolutely use any type of potato you like. If you’re going to use potatoes cut into wedges, I would add them about 60-90 minutes from the end of roasting. Just to avoid dry, crusty potatoes. Nothing worse LOL Thanks again👍🙏🏼✌️💪❤️🙌
I’m making this for the koritsya in the weekend. What’s the difference between this pork dish and the pork and lemon potatoes. Very similar other than the veggies. Not sure which one to make. Enjoy your shows and learning what I missed from my mom and Yiayia. Now I want to learn lol Kala Na patho. Be well 🇨🇦🇬🇷
Thanks for the video, having friends that don't like lamb. (can you imagine?) I have shoulder roast that doesn't have the skin on, would you suggest covering the roast for the first while so that it doesn't dry out?
Γεια σας!!! Σας ευχαριστώ πολύ για τα καλά σας λόγια:-)) Θα το βάλετε στους 250° για τα πρώτα 30 λεπτά και μετά στους 160° για τις επόμενες 3.5 ώρες... καλή επιτυχία!!! 👍🙏🏼❤️✌️💪
![BAK Jay - Find Out (For Your Love) [Official Music Video]](http://i.ytimg.com/vi/10FJO_XBCvY/mqdefault.jpg)
Hey Ken, hope you are doing great. I bought a big piece of pork shoulder for a xmas party we were invited to. I brined the meat in a mix of cold water, coarse salt, pepper corns, sugar and bay leaves for a couple of days. Then I roasted the meat as per your specifications and took it to the party. This was a Brazilian/Canadian thing. Your recipe was so good that I didn't get to taste it at all, which was great. People aimed straight at the roast ignoring a bunch of other stuff and devoured it . Cool stuff if you ask me, I am a canadian Croatian Peruvian guy and I love mixing cuisines, but your pork roast is the real thing. Cheers Matt
OMG! I'm cracking my ribs whilst enjoying the learning.... you're so great...there's lot of love there
Looks good ❤
I tried this recipe yesterday and it turned out beyond delicious. Thank you for sharing...roast pork restaurant grade. Had it for dinner, breakfast and lunch.
Thanks very much Matt!!! 🙏🏼🙏🏼🙏🏼 Glad you like it.... 👍💪✌️🙌
Like how u put the history of the dish
Thanks Katerina🙏🏼🙏🏼🙏🏼
hey there ken fellow Canadian greek here , love your approach on how u cook similar to the greek way a little of this and a little of that , u have me hooked and cooking once a week one of your recipes
Thanks very much Tom!!! 🙏🏼🙏🏼🙏🏼
Ooh Ooh super super wow wow just love this another excellent dish omg just stay safe ❤
Thanks so much Ann!!! 🙏🏼🙏🏼🙏🏼
Ok, you convinced me. Looks like a winner! Will be making this dish for sure! Thanks for the video.
Thank YOU Gloria!!! Good luck and let me know how it turns out... 👍🙏🏼✌️💪🙌
I just finished making this. It was amazing. Thank you for sharing this Ken it reminds me of the way my father use to cook.
You’re very welcome.... 🙏🙏🙏
Greek flavours is the best in Europe
That looks amazing! Love the origin story behind this as well.
Thanks very much Don!!! 🙏🏼🙏🏼🙏🏼
Enjoy. ❤
Delicious! Love this! I wanted to sit down with a fork and knife! Ugh ! 👍Thank you
Haha thanks so much!!! 🙏🏼🙏🏼🙏🏼
Looking forward to this one!!!
👍👍👍
Being adopted from Greece 🇬🇷 never got to learn how to cook Greek food so I’m learning now
It’s funny I thought of getting the same tattoo as u have on your arm GREEK PRIDE
Haha thanks Katerina:-)) Ink is always cool... if you do get it, send me a pic😂👍🙏🏼❤️💪
I see, the meat looks delicious, to see if I make this meat. Thanks for these recipes. I'm sorry for my English....good bye❤😂😁
Thank you very much and your English is just fine!!! 😂👍🙏🏼❤️✌️
Hi Ken Yiasou:).
I always score a diamond shape on the pork fat cap and then bake it.
Try it next time as it really makes the crackling easier to cut and portion out.
Thank you for commenting👍🙏🏼❤️✌️ You’re totally right but in this case I just left it totally Puritan style....
Looks delicious. How do you potion out the meat and crackle? Is the crackle cut separately and then the meat sectioned into portions? Thank you.
Please can you tell me what brand of Greek dried oregano you use? I grew up in Astoria, Queens and I love Greek food! Thank you
Looks great can I use different potatoes to this and is the cooking time according to how big the pork leg is nice and simple that is what I like keep them coming.
Thank you so much Christian for your kind words!!!! Very much appreciated. You can absolutely use any type of potato you like. If you’re going to use potatoes cut into wedges, I would add them about 60-90 minutes from the end of roasting. Just to avoid dry, crusty potatoes. Nothing worse LOL Thanks again👍🙏🏼✌️💪❤️🙌
I’m making this for the koritsya in the weekend. What’s the difference between this pork dish and the pork and lemon potatoes. Very similar other than the veggies. Not sure which one to make. Enjoy your shows and learning what I missed from my mom and Yiayia. Now I want to learn lol Kala Na patho. Be well 🇨🇦🇬🇷
Haha thanks so much Penny!!! 🙏🏼🙏🏼🙏🏼
Can you do a straight swap, belly pork for shoulder?
Himalayan Sea Salt is excellent Ken! Opah
Thanks for the video, having friends that don't like lamb. (can you imagine?) I have shoulder roast that doesn't have the skin on, would you suggest covering the roast for the first while so that it doesn't dry out?
Haha I know Mike but it happens with lamb. Drying out shouldn’t be an issue if you cook it at 400°/200°c for about 75-90 minutes....
Well done ! many very nice food is great How many hours does it want to cook? 👏👏🌟🌟😄😄
Γεια σας!!! Σας ευχαριστώ πολύ για τα καλά σας λόγια:-)) Θα το βάλετε στους 250° για τα πρώτα 30 λεπτά και μετά στους 160° για τις επόμενες 3.5 ώρες... καλή επιτυχία!!! 👍🙏🏼❤️✌️💪
@@KensGreekTable Να ειστε καλα και να μας δειχνετε νοστιμες συνταγες !!! Παντα επιτυχιες κ Καλες γιορτες !!! 😄😄🎄🎄🎄🌟🌟🙌🙌
Σας ευχαριστώ πολύ πολύ και επίσης!!!! 🙏🏼❤️✌️🎄🎁🎉
Athens original born
Here’s the money shot 😂
Kalo Pasch my Brother
Thank you so much!!! 🙏🏼❤️🎚 Same to you....
I feel like jumping into the screen and bite the hell out of that pork.!!;-)
Hahaha thank you so much!!! 🙏🏼🙏🏼🙏🏼
I made it. The pork was delicious. The vegetables were too cooked. Next time I will wait for last hour before adding vegetables
Thanks Pat!!! 🙏🏼🙏🏼🙏🏼