Apaki Saganaki: Cretan Smoked Pork with Cheese and Honey
Grdir Editorial — 25 August 2026
Photo: C messier / Wikimedia Commons, CC BY-SA 4.0
Apaki saganaki brings together two beloved elements of the Cretan table: the island's signature smoked pork and the rustic pan-fried technique behind the famous saganaki dishes. Named for the small two-handled skillet, or sagani, in which it is cooked, this meze pairs pieces of cured, smoked apaki with a firm Cretan cheese such as graviera or kefalotyri, finished with a drizzle of honey. The combination plays sweet against smoky-salty, a flavor pairing that recurs throughout Cretan meze cooking.
The cheese melts and crisps in the pan while the pork warms through, and the honey lends a final aromatic sweetness. Served straight from the sagani, it makes a robust starter or shared appetizer, often accompanied by crusty bread and a glass of the local raki.
Ingredients
- 250g (9 oz) apaki (Cretan smoked pork), sliced into bite-sized strips
- 2 tbsp olive oil
- 100g (3.5 oz) graviera or kefalotyri cheese, cut into cubes or thick slices
- 2 tbsp Cretan thyme honey
- 1 tbsp balsamic vinegar
- A pinch of dried oregano
- Freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a heavy skillet (traditionally a two-handled saganaki pan) over medium-high heat.
- Add the apaki strips and sauté for 2-3 minutes, turning occasionally, until they're lightly browned and heated through.
- Push the apaki to one side of the pan and add the cheese, letting it sear for about 1 minute per side until just starting to soften and turn golden at the edges.
- Drizzle the honey and balsamic vinegar over the apaki and cheese, and let it bubble for 30 seconds, gently tossing to coat everything.
- Sprinkle with dried oregano and a generous grind of black pepper.
- Serve immediately, straight from the pan, with fresh bread to mop up the pan juices.