Greek Braised Pork
Ingredients
- 5 to 6 pounds or boneless country pork ribs or boneless pork shoulder trimmed, cut into 2-inch pieces and patted dry
- 1/4 cup olive oil
- 1 large red onion halved and thinly sliced
- 1 cup dry white wine
- 2 tablespoons minced fresh rosemary divided
- 3 bay leaves
- 2 teaspoons dried oregano
- 1 tablespoon fennel seeds
- ½ cup honey divided (see Notes)
- 1 tablespoon grated orange zest ~ 1 orange
- 1/2 cup orange juice ~ 2 to 3 oranges (see Notes)
- 3 tablespoons finely chopped fresh oregano
- 2 tablespoons apple cider vinegar
- Kosher salt and ground black pepper
Instructions
- Heat the oven to 325°F with a rack in the middle position.
- Season the pork with salt and pepper.
- In a large (at least 7-quart) Dutch oven over medium-high heat, heat the oil.
- Set aside about 1/4 of the pork. Brown the remaining pieces of pork in batches (it took me 4 batches). Add pork pieces in an even layer (be careful not to crowd them) and cook without stirring until well browned, about 7 minutes. Using tongs, flip the pieces and cook without stirring until well browned on the second side, about 5 minutes. Transfer to a medium bowl and repeat until you’ve browned about 3/4 of the pork, adding more oil if needed. Add the remaining 1/4 pork to the bowl – it does not need to be browned.
- Reduce the heat to medium and add the onion and 1/4 teaspoon Kosher salt to the pot. Cover and cook, stirring occasionally, until softened, about 3 to 5 minutes.
- Add the wine and cook, scraping up any browned bits, until most of the liquid has evaporated, about 5 minutes.
- Stir in 1 tablespoon rosemary, bay leaves, dried oregano, fennel seeds and 1/4 cup honey.
- Return the pork and any juices to the pot, pour in ¾ cup water, and stir.
- Cover, transfer to the oven and cook until a skewer inserted into a piece of pork meets no resistance, about 2 to 2-1/2 hours. Check at 2 hours and cook longer if needed (2-1/2 hours was just right for the braise I made).
- Using a slotted spoon, transfer the pork to a large bowl and cover to keep warm (if you’re not eating it immediately, there’s no need to cover).
- Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off and discard as much fat as possible.
- Stir in the orange juice and remaining 1/4 cup honey. Bring to a boil over high heat, then reduce to medium heat. Cook, stirring often, until a spatula drawn through the liquid leaves a trail and the liquid has reduced by about half, about 10 minutes.
- Remove pot from heat. Stir in the orange zest, remaining 1 tablespoon rosemary, fresh oregano and vinegar.
- Return the pork to the pot and stir to coat with the sauce. Taste and season with Kosher salt and pepper.
- Serve immediately or let cool and refrigerate until ready to serve. Reheat pork over low heat, covered, for 10 to 15 minutes. Pork will keep, refrigerated, for 3 days or frozen for up to 3 months.
Notes
* I used a light orange blossom honey because that’s what I had on hand. A dark, strong honey, such as buckwheat, would also work well.
* Before squeezing oranges, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* Recipe takes about 4 hours to prepare – it takes about 1 hour before pork goes into the oven.
* Before squeezing oranges, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* Recipe takes about 4 hours to prepare – it takes about 1 hour before pork goes into the oven.
