Greek-Style Braised Pork with Orange, Honey, and Peppers

The sweet and tangy orange pairs perfectly with the succulent pork, delivering a unique and delightful taste experience. Add some fresh thyme for extra flavor. This recipe calls for Florina peppers, a popular variety in Greece.

If they’re unavailable at your local market, you can substitute them with red bell peppers. This fantastic pork recipe by Chef Giorgos Tsoulis is perfect for dinner and an excellent choice for your Christmas table.

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

Related: Tigania: Greek Pork with Lemon & Mustard Sauce Related: Braised Pork with Tomato Sauce (Rosto Naxos)

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