Pork is the meat that is traditionally cooked in most regions of Greece during the holidays! At least, before the custom of turkey arrived in Greece too. I have associated in my mind the sweet aftertaste of balsamic vinegar, honey and plums with Christmas since the early days of my childhood! This recipe is a perfect idea for those who don’t want to get into the turkey baking “trouble“!
Ingredients
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- 50g butter ,
- 1kg shoulder of free-range pork, cubed ,
- 200g streaky bacon, chopped ,
- 150 gr plums ,
- 15 shallots, peeled and finely chopped ,
- 1 celery stick, finely chopped ,
- 300ml chicken stock ,
- 50 ml honey ,
- 1 tbsp Dijon mustard ,
- 3 tbsp balsamic vinegar ,
- salt and pepper to taste
Instructions
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- Heat the butter in the casserole dish, add the pork, season and fry for about 10 minutes until thoroughly browned. ,
- Add bacon, shallots and celery for a few minutes, to soften slightly. ,
- Pour over the chicken stock to cover. ,
- Add plums, honey, Dijon mustard, balsamic vinegar, salt and pepper ,
- Cover the dish and cook for 2 hours until the pork is tender.
