One of many traditional dishes found in the most beautiful village of Apiranthos in Naxos island cooked by Marietta Galani
Ingredients
Olive oil about 1/2cup
Boneless pork shoulder 1kilo cut in big bite size
Onions 2 sliced
Salt and pepper
Fresh rosemary to taste
Strong red wine 2cups
Fried potatoes to serve on
Grated Naxos Graviera
Method
![](https://thegreekchef.us/wp-content/uploads/2021/12/DJI_20210617_110701_Moment-1024x576.jpg)
Pour olive oil in a pan and add the meat pieces, season well, let the oil burn and brown the meat on all sides.
![](https://thegreekchef.us/wp-content/uploads/2021/12/DJI_20210617_111650_Moment-1024x576.jpg)
Stir in the onion, add the rosemary, cover with a lid, low the heat and simmer until meat is tender and liquids are almost evaporated.
![](https://thegreekchef.us/wp-content/uploads/2021/12/DJI_20210617_112325_Moment-1024x576.jpg)
![](https://thegreekchef.us/wp-content/uploads/2021/12/DJI_20210617_112609_Moment-1024x576.jpg)
Add the wine, turn the heat up and cook for another 10 minutes with the lid off.
![](https://thegreekchef.us/wp-content/uploads/2021/12/DJI_20210617_112911_Moment-1024x586.jpg)
Serve over fried potatoes, sprinkle with Naxos Graviera and garnish with cherry tomatoes.
![](https://thegreekchef.us/wp-content/uploads/2021/12/DJI_20210617_120238_Moment-1024x576.jpg)
Recipe: Marietta Galani
You can watch the video here
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