Recipe from “Patrick Skinner’s Cyprus Kitchen”, illustrated by Alyana Cazalet
Ingredients
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
Method
- Heat oven to 180?C
- Toss the pork cubes in the flour, coating them well.
- 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.
- Turn the burner to low and, if there is any flour remaining, add to the pan and cook for a minute or two, stirring.
- Stir in the stock and cover the pan.
- In a mini food-mixer, or coffee grinder, whiz together the cloves, nutmeg, oregano and peppercorns until finely chopped and blended.
- Add to the pan and salt and pepper to taste
- Put the pan in the centre of the pre-heated oven for around 45 minutes.
- If you are using frozen peas, put these in just a few minutes before serving.
- Look in from time to time and give a stir of necessary.
Serving
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.
