Gourounopoula from Kalamata

No festival in Kalamata is complete without “gourounopoula” (roast pork). Here’s a homemade version with wonderfully crispy skin and delicious lemon-flavored potatoes!

Ingredients:
4 kg pork shoulder (with skin)
2 kg potatoes
Coarse salt
Oregano
¾ cup olive oil
3 large lemons
Pepper

Method:

Prepare the Potatoes: Peel and cut the potatoes into wedges. Season with coarse salt, a little pepper, oregano, the juice from 3 large lemons, and olive oil. Set aside.

Prepare the Pork: Wash the pork and place it in a baking dish with the skin facing down. Season with salt, oregano, and pepper. Then, turn the pork over, and pat the skin dry with paper towels. Rub the skin generously with coarse salt to help it become crispy and blistered during cooking.

Arrange in the Baking Dish: Place the potatoes around the pork in the baking dish, pouring the lemon-olive oil mixture over the potatoes, being careful not to pour it over the skin.

Bake: Place the baking dish on the second-to-last rack of the oven. Bake in a preheated oven at 250°C (482°F) for 30 minutes, then reduce the heat to 200°C (392°F) and continue cooking for about 3 ½ hours.

Important Tips:
If the pork skin has small hairs, shave them off with a razor or singe them with a kitchen torch.
Ask your butcher to cut the pork into one piece without scoring the skin.
The pork should cook for approximately one hour per kilogram.
Enjoy your roast pork with crispy skin and lemon potatoes!

Source : Gourounopoula from Kalamata