Greek Drunken Pork

Preparation

1. Cut the pork into 1 inch cubes, season with salt and pepper and then mix with the mustard
2. Fry the pieces of pork on a high heat to brown
3. Seat the pork aside and then fry the onions until brown then add the garlic for a short period
4. Add the wine to deglase the pan, and simmer for 10 minutes to reduce
5. Add all of the other ingredients in, including the pork and cook for around 30 minutes on a low heat.

Notes

Ingredients

• 1kg boneless pork shoulder, cut into 1-inch chunks
• Pinch Salt
• Pinch Black pepper
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 large onion, diced
• 5 cloves garlic, minced
• 360ml red wine
• 500g fresh tomatoes, blended
• 1 tsp cayenne pepper
• 1 tbsp oregano
• ½ tsp ground nutmeg
• 2 bay leaves

Equipment

Nutritional Facts

• Serving size: 543.4g
• (21% / 26%)   Calories: 524kcal
• (29%)Total fat: 16g
• (20%)   Saturated fat: 3.9g
• (31%)   Unsaturated fat: 10.8g
•     Mono: 8.7g
•     Poly: 2.1g
• (50%)   Cholesterol: 150mg
•   Trans Fat: 0g
• (5%)Total carbohydrates: 16g
•   Starch: 0g
• (13%)   Sugars: 3.9g
•     Sucrose: 1g
•     Glucose: 3g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 2.9g
•     Galactose: 0g
• (14%)   Fibre: 3.6g
• (118%)Protein: 59g
• Salts
• (13%)   Sodium: 262mg
• (43%)   Potassium: 1.5g