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Loading...Lounza is a celebrated Cypriot specialty—pork loin marinated in red wine, seasoned with cracked coriander and pepper, salt-cured, then slowly smoked over fragrant wood. The result is a tender, rosy, deeply flavored meat that is sliced thin and served as part of a meze platter or alongside fresh bread and eggs for a rustic Mediterranean breakfast.
Prep Time30 mins
Cook Time240 mins
Total Time270 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 14 gFat
- 4 gSaturated Fat
- 2 gCarbs
- 0 gFiber
- 1 gSugar
- 38 gProtein
- 1180 mgSodium
- 480 mgPotassium
- 40 mgCalcium
- 2.5 mgIron
- 1 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the cure and marinade
- 1 (2.5 lb) boneless pork loin, trimmed of excess fat
- 1 cup dry red wine (such as Mavro or Commandaria)
- 3 tbsp coarse sea salt
- 2 tbsp coriander seeds, lightly crushed
- 1 tbsp black peppercorns, cracked
- 6 bay leaves
- 8 juniper berries, lightly crushed
- 5 garlic cloves, smashed
For smoking and finishing
- 2 tbsp olive oil
- 1 tsp dried Greek oregano
- 2 cups wood chips or chunks (oak, apple, or vine prunings), soaked 30 minutes
- 1 tbsp honey, for optional glaze
Directions
- Rinse the pork loin and pat dry. In a non-reactive bowl, combine the red wine, sea salt, crushed coriander, cracked peppercorns, bay leaves, juniper berries, and smashed garlic. Stir until the salt begins to dissolve.
- Place the pork in a large resealable bag or ceramic dish and pour the marinade over it, turning to coat thoroughly. Massage the spices into the meat and refrigerate for 2 to 3 days, turning the pork once daily so the cure penetrates evenly.
- Remove the pork from the marinade and rinse briefly under cool water. Pat thoroughly dry with paper towels, then rub all over with olive oil and sprinkle with dried oregano. Let sit uncovered on a wire rack in the refrigerator for 12 to 24 hours to form a tacky pellicle, which helps the smoke adhere.
- Prepare your smoker for indirect cooking at 200°F (95°C). Add the soaked wood chips; vine prunings, oak, or fruit woods are traditional in Cyprus. If using a kettle grill, bank the coals to one side and place a drip pan beneath where the pork will sit.
- Place the pork loin on the rack away from direct heat. Smoke for 3 to 4 hours, adding more wood chips as needed to maintain a steady stream of thin blue smoke. The internal temperature should reach 145°F (63°C) for a moist, sliceable finish, or 150°F (66°C) for a firmer texture.
- If desired, brush the pork with honey during the last 20 minutes of smoking for a subtle glaze. Once done, transfer to a cutting board, tent loosely with foil, and rest for 15 minutes before slicing.
- Using a sharp carving knife, slice the lounza as thinly as possible against the grain. Serve at room temperature with crusty bread, olives, halloumi, and a squeeze of lemon, or pan-fry slices briefly for a traditional Cypriot breakfast alongside fried eggs.
Cook’s Notes
- A 2 to 3 day cure is essential for the signature flavor and rosy color; do not rush this step.
- If you do not have a smoker, use a covered kettle grill with wood chips in a foil pouch, or finish in a 200°F oven with 1 teaspoon of liquid smoke mixed into the marinade for a shortcut version.
- Vine prunings (grapevine cuttings) are the traditional smoking wood in Cyprus and impart a uniquely fragrant, slightly sweet smoke; apple or oak are excellent substitutes.
- Slicing paper-thin is key—use a sharp carving knife or a meat slicer for restaurant-quality results.
- Lounza keeps refrigerated for up to 2 weeks tightly wrapped, or freezes beautifully for up to 3 months.
