Mediterranean cuisine for every day

Dimitri’s pork roast

4 comments Apr 28th, 2010 | By | Category: Meat and Poultry, Recipes

I was in Hydra recently, where I visited the “Kondilenia” Tavern in the harbour of Kaminia. The roasted pork I ate there was delicious. It was juicy and soft, the sauce was simple but delicious. Dimitris who runs the tavern by the sea was kind enough to tell me the recipe.

Of course I had to try it and the result was pleasing I have to say. My first attempt had too much clove, but the second one was perfect.

Preparation time: 20 minutes
baking time: 2 hours
difficulty: easy

Ingredients:

  • 1,5 pork shoulder
  • 1 onion
  • soy sauce
  • 1 glas of Whisky
  • 8 cloves of garlic
  • honey
  • 1-2 cloves
  • olive oil
  • salt and pepper

Preparation:

Marinate the meat in soy sauce for a couple of hours, ideally over night.

Remove the meat from the marinade. Peel the garlic cloves. Cut holes into the meat and stick the garlic in. Season the meat with salt and pepper and fry it well on all sides.

I do the frying in the roasting pan that I use for baking the roast.

Add the whisky. Peel and cut the onion and add it to the roast. Add the cloves as well.

Cover the tray and put it into the oven for 2 hours at 180 degrees centigrade. Turn the roast after one hour.

When the roasting has finished put the onion and the liquids from the tray into a blender and produce a smooth pulp. Season with salt and pepper. Add the honey.

Spread the pulp over the meat and let it sit for a couple of minutes.

4 comments
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  1. A lovely combination! That sauce sounds delicious!

    Cheers,

    Rosa

  2. My question is this: what if you can’t stand the taste of whiskey? does it mellow out after the cooking and mixing with the honey, soy, etc? ’cause that dish sounds fabulous otherwise.

  3. @ tasteofbeirut: After a long time in the oven nothing is left ftom the whisky taste. You could not tell when easting the dish that it is made with whisky.

  4. This sounds delicious Tobias. I used to cook beef with whiskey ages ago and Joumana as Tobias says, the alcohol evaporates, just leaving a lovely taste.

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