One of the most popular regions of Greece for vacationers are the Cyclades Islands, located in the Aegean Sea. Visitors to these islands will eat some Greek classics, some touristy food and if you’re lucky, you’ll trip upon a restaurant that serves up local fare.
One such dish is Rosto. It’s a slow-cooked pork dish, simmered in a pot until tender with wine, tomatoes, herbs. The sauce ends up like a Greek Sunday gravy, requiring some time for the meat to get tender and for the sauce to thicken.
This dish is made on the island of Naxos, for sure neighboring Paros, Mikres Cyclades and even Amorgos.
I’ve seen this dish served with pasta or fries…your choice. This dish is more suited for the weekends. Give yourself a taste of some Greek island comfort food.
Pork Rosto From Naxos
Course: Aegean, Braising, Cheese, Cyclades, Dinner, Featured, Garlic, Greek, Greek Food, Greek Wine, Lunch, Main, Meat, Olive Oil, Onions, Pork, Recipe, Sauce, Tomato, Wine4-6
servings30
minutes40
minutesIngredients
1 boneless pork butt (shoulder), about 2 kg.
10 cloves of garlic
1/2 cup extra-virgin olive oil
sea salt and ground pepper
1 cup dry white wine
1 cup diced white onion
2 cups tomato puree (Preferably grated ripe tomatoes)
2 Tbsp. tomato paste
3 bay leaves
approx 2 cups hot water (or chicken stock)
- Garnish
grated Kefalotyri (or Romano) cheese
Directions
- Trim any excess fat from the meat. Use a sharp knife to poke holes into the pork and insert the garlic into each hole. Place a large pot on your stovetop over medium-high heat. Season your pork with salt and pepper.
- Add 1/4 cup olive oil and place the pork in the pot, brown all sides. Add the wine, stir to pick up some brown bits then add the onion, tomato puree, paste, bay leaves, remaining olive oil and enough hot water/stock to just cover the meat.
- Cover and once boiling, adjust heat to a simmer. Cook for approx. 75 minutes. The meat should be fork-tender. Carefully remove meat and place on a cutting board.
- Reduce the sauce for about another 15 minutes or until thickened. Adjust seasoning of sauce with salt and pepper. Cut the pork into slices or pieces.
- Serve with pasta or fries, spooning sauce over meat, grate some cheese and serve.
Notes
- Suggested Sides: My French Fries or 1 package of no. 5 Makvel pasta (tripita or bucatini)
2 Responses
How much hot water do I use? If I cover the pork per the directions I use about 4 cups. Is that too much?
Sue, as much as needed to cover the pork. A pot that just contains the pork is likely best. You may have to simmer a little longer to thicken the sauce in your instance.