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    • portions: 5
    • preparation time: 10 ´
    • cooking time: 120 ´
    • 1 kg pork loin or pork shoulder (the whole piece) (for pot roast)
    • 5-6 cloves of garlic
    • 1/2 cup of tea
    • 1 kg. grated tomatoes
    • 1 cup red wine
    • 1 tablespoon tomato paste
    • 4 potatoes
    • 1 tablespoon sugar
    • salt, fresh pepper
    • 250 gr “ Ήπειρος” feta cheese


    Peel the garlic and cut them in the middle, remove their germ. With a sharp knife make some holes in the pork and insert the garlics inside. Put 2 tablespoons olive oil in a deep pot and brown the meat in high heat for approximately 10΄ until it creates crust. Add the pelte and rub with the spatula. Pour with wine and let the alcohol evaporate to keep the perfumes. Add the fresh tomato, the salt, the pepper and the sugar. Finally, pour it with a cup of water. Cover the pot and lower the heat. Simmer for 1 hour and 30´. Meanwhile, peel the potatoes and after washing them cut them in thick slices. Brown the potatoes in a pot with some olive oil, sauté them for 10΄ until they start eliminating the starch. Boil the meat for 1½ hour, cut it with shark knife into slices, put it back in the sauce, add the sautéed potatoes and continue the cooking for 30΄more until the potatoes melt and the sauce thickens. Optionally, grate the feta cheese while you serve the food.