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Cretan Skillet Pork with Honey and Spices
Pork shoulder cubes browned, then braised for hours with leeks, herbs, orange zest, star anise and wine while pine honey slowly caramelises into a dark, syrupy glaze. A Cretan meze or, with rice, a full meal.
- YieldMakes 6 meze servings
- Hands-on50 min
- Total2 h 57 min
- Difficulty
Ingredients
- 90 mlextra-virgin Greek olive oil, divided in two
- 2leeks, trimmed, washed well and finely chopped
- 1small onion, finely chopped
- 680 gboneless pork shoulder, cut into 4 cm cubes, rinsed and patted dry
- to tastesalt and freshly ground black pepper
- 2 leavesbay leaves
- 2 sprigsfresh rosemary
- 5 sprigsfresh thyme, 5 or 6 sprigs
- 1orange, finely grated zest only
- 1star anise pod
- 1whole dried chile
- 360 mldry white wine
- to tastewater or chicken broth, as needed, just enough to cover
- 3 tbspGreek pine honey or thyme honey
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