Greek
Greek
Beef Broth in honey and walnut
A sun-drenched take on Beef Broth, built on honey and walnut and finished the way we like it....
Greek · Main
Charred Pork Hotpot
Our tested Charred Pork Hotpot: sun-drenched, generous, and balanced with garlic and yoghurt. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the feta and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped dill and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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