Oven-braised pork with pumpkin and rosemary cooked in wine sauce
Rich in taste and ingredients this recipe is ideal for the Autumn and Winter time Sunday meals! Tender pork meat combined with the pumpkin, flavoured with orange and slowly cooked in the oven will satisfy you to the full!
Recipe of Argyro Barbarigou,
a prominent Head Cook and food author
Check out her site Argiro for more delicious recipes
a prominent Head Cook and food author
Check out her site Argiro for more delicious recipes
Ingredients (for 6 people):
1,5Kg of pork thigh, cut in portions
1,5Kg of peeled pumpkin, cut in big chunks
2 cloves of garlic, kept whole
2 tbsp of olive oil
1 sprig of fresh rosemary
1 orange, the juice
1/2 tea-cup of red dry wine
salt
pepper
Method:
Preheat the oven to 170°C-180°C. Place the rack in the last slot of the oven.
Put in a large bowl the pumpkin pieces and the meat. Drizzle with the oil and the wine and pour with the orange juice. Add the garlic and the rosemary and season well with salt and pepper. Mix the ingredients thoroughly with your hands and leave aside for 30 minutes to marinate.
Transfer the ingredients into a spacious oven pot (with a lid) along with their juices. Put in the oven and cook for 2-2 1/2 hours until the meat and the pumpkin are tender and cooked through. *** Avoid to stir the food while cooking or add any water in. The pumpkin will release its own juices but always keep an eye on it.
Take out of the oven and allow the food to stand for 10 minutes. Then serve along with a white rice pilaf or mashed potatoes.
1,5Kg of pork thigh, cut in portions
1,5Kg of peeled pumpkin, cut in big chunks
2 cloves of garlic, kept whole
2 tbsp of olive oil
1 sprig of fresh rosemary
1 orange, the juice
1/2 tea-cup of red dry wine
salt
pepper
Method:
Preheat the oven to 170°C-180°C. Place the rack in the last slot of the oven.
Put in a large bowl the pumpkin pieces and the meat. Drizzle with the oil and the wine and pour with the orange juice. Add the garlic and the rosemary and season well with salt and pepper. Mix the ingredients thoroughly with your hands and leave aside for 30 minutes to marinate.
Transfer the ingredients into a spacious oven pot (with a lid) along with their juices. Put in the oven and cook for 2-2 1/2 hours until the meat and the pumpkin are tender and cooked through. *** Avoid to stir the food while cooking or add any water in. The pumpkin will release its own juices but always keep an eye on it.
Take out of the oven and allow the food to stand for 10 minutes. Then serve along with a white rice pilaf or mashed potatoes.
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