Greek style oven baked pork stew recipe

Greek Style Oven Baked Pork Stew recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Greek-style oven-baked pork stew recipe is a delicious and hearty dish that will transport your taste buds to the Mediterranean. Tender chunks of pork are slow-cooked with aromatic herbs, tomatoes, and vegetables, creating a flavorful and comforting stew. The dish is then finished off in the oven, allowing the flavors to meld together perfectly. With its rich flavors, tender meat, and easy preparation, this recipe is sure to become a family favorite.

Keywords: Greek-style, oven-baked, pork stew, Mediterranean, flavorful.

Greek style oven baked pork stew recipe details

Greek style oven baked pork stew recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

300 g	onion, chopped
4 clove(s)	garlic, chopped
400 g	carrots, peeled and diced
1.2 kg	pork, cut into 3cm cubes
8 sprig(s)	thyme, chopped
3 tbsp	oil
	salt and pepper
1 ½ tbsp	tomato puree
1 can(s)	peeled tomatoes
1 ¼ l	vegetable stock
1 can(s)	butter beans
150 g	white bread, cut into 2cm cubes
50 g	butter
200 g	Feta cheese, crumbled

Instructions

In a saucepan heat the oil. Fry the meat over high heat until golden all around. Season with salt and pepper. Add the onions, half of the garlic, the carrots and the thyme and stir-fry for a few minutes. Add the tomato purée and cook stirring for 30 seconds.

Add the tomatoes and the stock and bring to a boil. Season to taste with salt and pepper. Cover and cook in the oven at 180°C for an hour. Add the beans and cook for 5 more minutes.

In a pan melt the butter and fry the bread with the remaining garlic until golden. Allow to cool. Season to taste the soup with salt and pepper. Ladle into warmed soup bowls and serve sprinkled with the Feta cheese and the croûtons.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 1 hr 20 min
Grade of difficulty:
easy
Calories per portion:
n/a