Pork and Peas


Recipe from “Patrick Skinner’s Cyprus Kitchen”, illustrated by Alyana Cazalet


cartoon - large suckling pig


500 g lean loin or fillet of pork, cut into 2cm cubes
1 good-sized onion, peeled and sliced
1 tbsp flour
45 cl stock (use home-made if you can, or a pork or chicken stock cube in boiling water)
230 g peas (freshly shelled or frozen)
1½ tbsp olive oil
2-3 cloves
A couple of pinches of nutmeg
1 tsp of fresh oregano, or 2 tsp of dried
About a dozen black peppercorns


  1. Heat oven to 180?C
  2. Toss the pork cubes in the flour, coating them well.
  3. Heat the oil in a medium flame-proof casserole and fry the pork until lightly browned all over. Add the sliced onion and carry on frying, stirring regularly.
  4. Turn the burner to low and, if there is any flour remaining, add to the pan and cook for a minute or two, stirring.
  5. Stir in the stock and cover the pan.
  6. In a mini food-mixer, or coffee grinder, whiz together the cloves, nutmeg, oregano and peppercorns until finely chopped and blended.
  7. Add to the pan and salt and pepper to taste
  8. Put the pan in the centre of the pre-heated oven for around 45 minutes.
  9. If you are using frozen peas, put these in just a few minutes before serving.
  10. Look in from time to time and give a stir of necessary.


The sauce should be plentiful and tasty, so my serving suggestions would be something plain: boiled potatoes, plain boiled rice or noodles. For added colour, a dish of sliced, very lightly boiled carrots, tossed in a knob of butter, some black pepper and a little chopped parsley.

Accompanying wine: a generously fruity white could go well here, a dry rosé like a Tavel or light red such as a Fleurie, or a modern light Spanish Rioja.

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