Ingredients
▪ 1,000 – 1,500 g shoulder of Greek Black Pig of Olympus
▪ 200 g baby potatoes
▪ 1 medium onion
▪ 1 garlic clove
▪ 2 carrots
▪ 1 Florina pepper
▪ 2 sprigs of Mount Olympus tea
▪ 3 sprigs of celery
▪ 2 sprigs of thyme
▪ 20 mL olive oil
▪ 50 mL red wine
▪ 2 tbsp honey
▪ Salt, fresh pepper
Preparation
1. Wash the baby potatoes and place them in a Dutch oven.
2. Dice the onion, carrots, celery, and Florina pepper.
3. Heat a non-stick pan with a little olive oil. Season the pieces of Greek Black Pig with salt and pepper, lightly flour them, and sear them.
4. Place the seared pieces of the Greek Black Pig in the Dutch oven.
5. In the same pan used for searing the pork, add the vegetables, thyme, Mount Olympus tea, and garlic, and sauté.
6. Deglaze with the wine, add ½ liter of water, and let it come to a boil.
7. Add the vegetable mixture to the Dutch oven.
8. Cover with wet parchment paper.
9. Roast in the oven at 180°C for 1.5 to 2 hours.
10. Remove the lid and parchment paper, drizzle the honey over the dish, and roast for an additional 15 minutes to color the top.
CHEF: DERMISIS DIMITRIS
