Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Pork Rosto From Naxos

Pork Rosto From Naxos

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  • (serves 4-6)
  • 1 boneless pork butt (shoulder), about 2 kg.
  • 10 cloves of garlic
  • 1/2 cup extra-virgin olive oil
  • sea salt and ground pepper
  • 1 cup dry white wine
  • 1 cup diced white onion
  • 2 cups tomato puree (Preferably grated ripe tomatoes)
  • 2 Tbsp. tomato paste
  • 3 bay leaves
  • approx 2 cups hot water (or chicken stock)
  • Garnish
  • grated Kefalotyri (or Romano) cheese
  • Suggested Sides
  • French Fries
  • or 1 package of no. 5 Makvel pasta (tripita or bucatini)
  1. Trim any excess fat from the meat. Use a sharp knife to poke holes into the pork and insert the garlic into each hole. Place a large pot on your stovetop over medium-high heat. Season your pork with salt and pepper.
  2. Place the pork in the pot, brown all sides. Add the wine, stir to pick up some brown bits then add the onion, tomato puree, paste, bay leaves and enough hot water/stock to just cover the meat.
  3. Cover and once boiling, adjust heat to a simmer. Cook for approx. 75 minutes. The meat should be fork-tender. Carefully remove meat and place on a cutting board.
  4. Reduce the sauce for about another 15 minutes or until thickened. Adjust seasoning of sauce with salt and pepper. Cut the pork into slices or pieces.
  5. Serve with pasta or fries, spooning sauce over meat, grate some cheese and serve.

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