Giouvetsi with Pork
Slow-cooked Greek pork stew with tomato sauce and orzo — perfect for a hearty Sunday meal.
Equipment
- 1 Pan or pot that can be used on a stove and in the oven optional
Ingredients
- 1 kg pork neck, cut into small pieces
- Olive oil extra virgin (plus more for the orzo)
- 1 onion diced
- 2 garlic cloves minced
- Salt and freshly ground black pepper
- 1 tbsp tomato paste
- 1 glass raki or dry white wine (about 100 ml)
- 1 bay leaf
- 1 cinnamon stick
- 1 ½ cups tomato passata
- 1 cup orzo pasta
- Grated kefalotyri or parmesan (optional, for serving)
- Fresh bread (optional, for serving)
Instructions
- Heat the olive oil in a heavy pot over medium heat.
- Add diced onion, minced garlic, salt, and pepper and cook for about 10 minutes.
- Add the pork pieces and brown on all sides. Cook for at least 10 more minutes without stirring to let the meat caramelize.
- Stir in the tomato paste, then pour in raki or white wine to deglaze the pot.
- Add the bay leaf and the cinnamon stick. Finally, add the tomato passata and some extra water if the sauce looks too thick.
- Simmer gently for 50 minutes until the pork is tender and the sauce thickens.
Make the orzo pasta:
- In a separate pan, heat the olive oil and sauté the orzo for about 10 minutes until lightly golden.
- Add the orzo to the pork mixture and cook together for 10 minutes on low heat.
Bake:
- Transfer to an oven-safe dish and bake at 180°C fan (200°C conventional oven) for 25 minutes, until the top looks lightly brown.
- Serve warm, topped with grated cheese if desired.
Nutrition
Calories: 520kcal
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