Smoked pork in a creamy sauce

Smoked pork in a creamy sauce

By
From
The Islands of Greece
Serves
2
Photographer
Steven Joyce

Apakia, a kind of smoked pork, is a Cretan speciality, but when I can’t use the real thing, I use smoked gammon instead. This is a creamy pork dish which is easy to make but feels rich and indulgent. Often this is served with rice, but I prefer it with some crusty bread and a fresh-tasting Green herb salad.

Ingredients

Quantity Ingredient
320g smoked pork, in bite-sized chunks
olive oil
1 onion, finely sliced
100ml white wine
2 teaspoons sun-dried tomato puree
60g mascarpone
1 tablespoon finely chopped parsley leaves
freshly ground black pepper

Method

  1. Get a pan hot over a medium heat and very lightly brown the pork in a little oil. Add the onion and cook gently for 10 minutes, until soft. Pour in the wine and scrape up any browned bits from the pan. Bubble the wine for 8–10 minutes, then pour in 100 ml hot water, cover and reduce the heat to its lowest. Let simmer for 25 minutes or until the meat is really tender. Remove the lid for the last 5 minutes to allow the liquid to reduce.
  2. Remove from the heat and stir in the sun-dried tomato purée, mascarpone, parsley and pepper. Return to the heat and slowly bring back to the boil, simmering for a final couple of minutes before serving with rice or crusty bread and a herb salad.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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