Lemon pork yuvetsi in the casserole
A comforting dish featuring some of Greece’s favorite flavors, perfect for a family meal. The pork is slow-cooked in a Dutch oven with onion, garlic, white wine, mustard, and oregano, while lemon adds are refreshing touch at the end.
Ingredients
- 1 kg pork loin with bone in cut into 8-10 pieces
- ¼ cup of olive oil + 2 Τbsp extra olive oil
- 2 large onions sliced
- 4 cloves of garlic finely chopped
- 1 cup white wine
- 2 tsp well-filled dijon mustard
- 1 cup chicken stock
- 2 bay leaves
- 2 tsp dry oregano
- 350 grams barley
- 2 Τbsp unsalted butter
- 1 lemon juice
- Salt and pepper
Instructions
- Preheat oven to 180˚ C, fan.
- Season the meat with salt and pepper on all sides. Heat ¼ cup olive oil in a frying pan. Add the meat and cook turning occasionally until golden brown all over. Remove from the pan.
- Add the sliced onions and season with salt. Cook, stirring until they begin to sofgten. Add the garlic and cook another minute or so. Return the meat back to the pan. Pour over the white wine and let it come to a boil. Remove pan from heat.
- Transfer the contents of the pan to an oven-proof dish. Dissolve mustard in the chicken stock and pour over the pork. Add the bay leaves and sprinkle over the oregano. Cover meat with greaseproof paper. Cover the dish with a lid or foil. Transfer in the oven and bake for 90 minutes.
- After 90 minutes remove dish from the oven. In a clean frying pan add 2 tablespoons olive oil and the butter, over medium-high heat. Add the orzo in the frying pan and cook stiring until beginning to colour. Transfer orzo to the dish with the meat. Squeeze over the lemon juice. Cover again and transfer in the oven for 30 minutes.
- Remove the lid and give everything a stir. Taste the orzo for doneness. Add ½ cup of water and return to the oven uncovered for 5 minutes. Serve with grated halloumi.