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Pork stew in a honey and wine sauce

A Christmas dinner suggestion


  1. Cut the meat into portions.

  2. Add salt and pepper.

  3. Put a heavy pan on the stove and let it heat up well. Without oil and put the meat inside to brown well

  4. Add half the oil and garlic and simmer with the wine. Let it boil for 2 minutes and add the orange juice. lower and simmer for about 1 hour.

  5. In another pot, sauté the onions with the remaining oil. Add the carrot and as soon as they wither add chili flakes, paprika, cedar and thyme. Lower the heat to a gentle simmer and simmer it half open for 20 minutes, stirring occasionaly until the meat falls apart.

  6. Empty the contents of the pot with the onions and carrots in the meat and let it boil for 5 minutes.

  7. Check the salt and if necessary adjust.

  8. Once you turn the heat off, let it rest for 20 minutes.

  9. Grind a large spoon from the onions and carrots in the multi and add it to the pot.


For 1 kg of meat

4 cloves of garlic

200 ml Mavrodafni (red dessert wine)

200 ml orange juice


3 TBSP. honey

150 g seedless prunes

50 ml brandy

2-3 tbsp. balsamic vinegar

salt pepper

3 carrots

Zest of an orange

Salt + pepper

Olive oil for frying

For the mashed potatoes

600 g peeled potatoes

300 g of celery root peeled

Salt + pepper

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