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Greek Pork with Tomato Sauce

Braised Pork with Tomato Sauce (Rosto Naxos, Greece)

Giorgos Tsoulis
This is a special traditional Greek braised pork recipe known locally as rosto. It's one of the must-try dishes on the beautiful island of Naxos!
4.92 from 78 votes
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Greek
Servings 4 servings

Ingredients
 
 

  • 1 kg pork leg or neck
  • 80 ml extra virgin olive oil
  • 3 garlic cloves sliced
  • 2 tbsp tomato paste
  • 200 ml red wine
  • 5 tomatoes finely chopped or 400g (14oz) concassé
  • 100 ml vegetable broth (or water)
  • 3 sprigs of thyme finely chopped
  • 1 tsp honey
  • salt
  • pepper

To serve:

  • French fries

Instructions
 

  • With a pointed knife, make small holes like pockets in the meat, push the garlic into them and season with salt and pepper.
  • Place a pot over a high heat. Once heated, add the olive oil and sauté the pork for 3-4 minutes on each side until golden brown.
  • Lower the heat to medium, add the tomato paste, sauté and stir well so that the tomato paste covers the meat – this is the secret of the taste of this dish.
  • Add the wine and let the alcohol evaporate.
  • Add the tomato, the vegetable broth (or water), thyme and honey. Season with salt and pepper and simmer for about 1 hour, until the meat is soft. If it needs more time, check there is enough liquid.
  • Once the meat is ready, carefully remove it from the pot and slice it on a cutting board.
  • Serve the rosto from Naxos with French fries, drizzled with the tomato sauce.

Notes

Greek Pork with Tomato Sauce
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