An authentic mum’s recipe for Sunday family gatherings – enjoy it with a glass of Zivania! It may take a little more planning ahead, but the delicious taste and deep aromas will definitely reward you and take you on a journey!
Ingredients:
- 1 ½ kg pork for roasting, tied
- 1 celery stick, finely chopped
- 1 onion, finely chopped
- 1 carrot, diced
- 1 garlic clove, sliced
- 3 tbsp. olive oil
- 2/3 cup white wine Playia White Dry
- 3 tbsp. “Oenou Yi” Zivania
- 1 tbsp. black pepper corns
- 2 bay leaves
- 2 cloves
- 1 cinnamon stick
- 3 thyme springs
- 1 rosemary sprigs
- 1 ½ cup vegetable broth
- salt and pepper
Preparation:
- Preheat the oven to 180°C and season the pork.
- Heat the oil in an oven-proof large saucepan (Dutch oven) with a lid.
- Sear the pork until well browned, on all sides.
- Remove the meat and add the carrot, celery, onion and garlic in the same pot.
- Sauté, stirring, until they start to soften.
- Return the meat to the pot and turn up the heat.
- Pour over the Playia White Dry and “Oenou Yi” Zivania, let it boil for 1-2 minutes and turn the meat over.
- Add the peppercorns, cloves, cinnamon, bay leaf, thyme and rosemary and half the vegetable broth.
- Close the pot and transfer it to the oven.
- Cook for about 1.5-2 hours, turning over the meat twice and adding extra vegetable broth each time.
- Serve with rice or pasta and a shot of chilled “Oenou Yi” Zivania.
