Boneless lean meat pieces (from leg and shoulder) of Indigenous Greek Black Pig

Boneless lean meat pieces (from leg and shoulder) of Indigenous Greek Black Pig special fed with olives

“Black pig with yellow pumpkin in the hull
Materials for 4 people:
• 600-700 gr. raw black pig in cubes
• Salt
• Pepper
• 200 ml Olive oil
• 2 medium onions
• 2 cloves garlic
• 100 gr. Ginger
• 2 tbsp. Tomato paste
• 2 pcs. cinnamon stick
• 1 tsp coriander in grains
• ½ tsp. grated nutmeg
• 4 pcs. cloves in grains
• 8 pcs. black pepper in grains
• 1 glass of wine vinegar
• 200 gr. chopped tomatoes
• 3 kg yellow pumpkin peeled and cut into thick cubes
Method of preparation :
Put all the ingredients, except the pumpkin, in the hull and when the food is half-ready, add the pumpkin.
Stir and cook at 200⁰ C for about 2 hours.
Accompany it with a red wine Mavrodafni or Limniona.
The recipe is proposed by the Executive Chef, Nikolaos Fotiadis, exclusively for the Black Pig.

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