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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.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 2 servings
Course: Main Course
Cuisine: International

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

    Cup of Yum
  1. 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.
  2. In the same pot, add the onion, peppers, and carrots, along with some extra olive oil if needed. Sauté for 2-3 minutes.
  3. Return the pork to the pot, add the thyme and mustard, and cook for 1 more minute.
  4. 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.
  5. 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.
  • Chef’s tip:
  • Add the honey at the end, to prevent it from burning.