Christmas pork and plums recipe

Pork is the meat that is traditionally cooked in most regions of Greece during the holidays! At least, before the custom of turkey arrived in Greece too. I have associated in my mind the sweet aftertaste of balsamic vinegar, honey and plums with Christmas since the early days of my childhood! This recipe is a perfect idea for those who don’t want to get into the turkey baking trouble“!


  • 50g butter
  • 1kg shoulder of free-range pork, cubed
  • 200g streaky bacon, chopped
  • 150 gr plums
  • 15 shallots, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 300ml chicken stock
  • 50 ml honey
  • 1 tbsp Dijon mustard
  • 3 tbsp balsamic vinegar
  • salt and pepper to taste


  • Heat the butter in the casserole dish, add the pork, season and fry for about 10 minutes until thoroughly browned.
  • Add bacon, shallots and celery for a few minutes, to soften slightly.
  • Pour over the chicken stock to cover.
  • Add plums, honey, Dijon mustard, balsamic vinegar, salt and pepper
  • Cover the dish and cook for 2 hours until the pork is tender.

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