4.9 from 234 votes
Braised Pork with Tomato Sauce (Rosto Naxos, Greece)
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!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 4 servings
Course:
Main Course
Cuisine:
Greek
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 prigs 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.
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