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.