Greek-Style Braised Pork with Orange, Honey, and Peppers
A great pork dish with Mediterranean flavors by Greek celebrity chef Giorgos Tsoulis. Serve this dish with a side of rice, green beans or mashed potatoes.
Ingredients
- 500 g pork neck cut into cubes
- 150 g onion cut into vertical slices
- 100 g Florina pepper cut into rings (or red bell peppers)
- 100 g carrot finely chopped
- 1 sprig thyme only the leaves, finely chopped
- 40 g mild mustard
- 60 ml white wine
- 400 ml vegetable broth
- 200 ml orange juice
- 2 oranges cut in half
- 50 g honey
- Salt
- Pepper
- Olive oil
Instructions
- Heat a pot over medium-high heat, add a little olive oil, and sear the pork in batches, browning it well on all sides. Once it takes on a deep color, transfer to a bowl or plate and set aside.
- In the same pot, add the onion, peppers, and carrots, along with some extra olive oil if needed. Sauté for 2-3 minutes.
- Return the pork to the pot, add the thyme and mustard, and cook for 1 more minute.
- Deglaze with white wine and, once the alcohol evaporates, pour in the vegetable broth, orange juice, and add the halved oranges. Season with salt and pepper, then simmer for 40-45 minutes until the meat becomes tender.
- Remove the pot from the heat, stir in the honey, and serve the dish warm.
Notes
Chef’s tip: Add the honey at the end, to prevent it from burning.
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