Entree: Greece – Crete – Χοιρινό Κρητικό ➤ Hirino Kritiko (Cretan-style braised pork in wine, tomatoes and rosemary)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1–1½ inch (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, crushed
- 1 cup (240 ml) dry red wine
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) water or low-sodium stock
- 1 tbsp (15 ml) red wine vinegar
- 2 sprigs fresh rosemary or 2 tsp (4 g) chopped fresh rosemary
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt to taste
- 1/2 tsp (2 g) black pepper
- 3 medium potatoes, peeled and cut into large chunks (about 1 lb / 450 g) — optional to stew with the meat
- 2 tbsp (30 ml) extra-virgin olive oil for roasting/finishing (optional)
- Fresh parsley for garnish

Instructions

1. Pat the pork dry and season generously with salt and pepper. In a heavy Dutch oven over medium-high heat, warm 3 tbsp (45 ml) olive oil. Brown the pork in batches without overcrowding, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the sliced onion to the pot and sauté until soft and beginning to caramelize, about 6–8 minutes. Add the garlic and cook 1 minute.
3. Return the pork to the pot. Pour in the red wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce slightly for 2–3 minutes.
4. Stir in the crushed tomatoes, water or stock, red wine vinegar, rosemary, bay leaves, oregano and sugar (if using). Bring to a simmer, then reduce heat to low, cover and cook gently for 1 to 1 1/4 hours until the pork is tender.
5. If stewing with potatoes, add the potato chunks after the first 45 minutes so they finish cooking with the meat and absorb the sauce; continue simmering until potatoes are tender.
6. Adjust seasoning with salt and pepper. Remove bay leaves and rosemary sprigs. For a richer finish, drizzle 2 tbsp (30 ml) olive oil over the stew before serving and sprinkle with chopped parsley. Serve hot with bread or boiled potatoes.