When I first got to Greece in winter, I discovered many new recipes. Pork with celery is a classic recipe for winter holidays. Of course, winters in Greece are warmer than ours, but for them pork is a favourite dish during the “cold” season. And knowing you and me, we can get hungry at any other time of the year so that simple and rich in aromas hirino me prasa will be just right.
When I first got to Greece in winter, I discovered many new recipes. Pork with celery is a classic recipe for winter holidays. Of course, winters in Greece are warmer than ours, but for them pork is a favourite dish during the “cold” season. And knowing you and me, we can get hungry at any other time of the year so that simple and rich in aromas hirino me prasa will be just right.- Prep time: 15 minutes
- Cook time: 2 hours 30 minutes
- Serves: 4-6
- Difficulty: easy
- Course: main course
- Cookware: large casserole dish with lid
- Cuisine: Greek
Ingredients
- 500 g pork fillet
- 3-4 leeks, chopped coarsely
- 4 celery sticks, peeled and coarsely chopped
- 3 parsley roots, peeled and coarsely chopped
- ½ celery root, peeled and coarsely chopped
- 2 sprigs of thyme
- 1 sprig of rosemary
- 2 tbsp tomato paste
- 400 ml water
- 1 ladle olive oil
- freshly ground black pepper
- salt
Cooking method
Step 1
Heat the oven to 180˚С. Cut the meat into large pieces. Mix the meat with chopped roots, celery, and leeks. Transfer to a casserole dish and add thyme, rosemary, salt, and pepper.
Step 2
Stir the tomato paste in hot water and pour into a casserole dish. Add olive oil. Close the casserole dish with a lid and place in the oven for 2 hours 30 minutes – 3 hours.
My tips and tricks:
For this recipe, choose pork with less fat. Try hirino me prasa with fresh green salad and bread, or if you’re really hungry, try it with mashed potatoes or fried potatoes.
- 500 g pork fillet
- 3-4 leeks, chopped coarsely
- 4 celery sticks, peeled and coarsely chopped
- 3 parsley roots, peeled and coarsely chopped
- ½ celery root, peeled and coarsely chopped
- 2 sprigs of thyme
- 1 sprig of rosemary
- 2 tbsp tomato paste
- 400 ml water
- 1 ladle olive oil
- freshly ground black pepper
- salt
- Heat the oven to 180˚С. Cut the meat into large pieces. Mix the meat with chopped roots, celery, and leeks. Transfer to a casserole dish and add thyme, rosemary, salt, and pepper.
- Stir the tomato paste in hot water and pour into a casserole dish. Add olive oil. Close the casserole dish with a lid and place in the oven for 2 hours 30 minutes - 3 hours.