Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Ikarian Braised Pork with Honey, Orange and Rosemary
This recipe is free until September 20, 2023. Start your 14-day free trial to access every Milk Street recipe. Learn More.
This savory-sweet pork braise is our version of the tigania, or skillet-cooked meat meze, that Diane Kochilas demonstrated for us on the Greek island of Ikaria. Instead of serving the dish in the Greek meze tradition—that is, as a small plate along with a host of others—we opted to make a larger batch to offer as a main course. We preferred the braise sweetened with a strong, dark honey, such as buckwheat, which holds its own in the mix of wine, herbs, citrus and fennel seed. But a lighter, milder variety worked, too; orange blossom honey is a good option. An orzo pilaf or rice is perfect for serving alongside.
6-8
Servings
Tip
Don’t crowd the pot when browning the pork. If the meat is packed too tightly, the pieces will throw off liquid and steam rather than brown. Also, don’t stir when browning the pork to ensure the pieces develop a nice, deep sear. Note that only two-thirds of the pork is browned, not the entire amount; this saves some time but still develops caramelization that builds flavor.
3¼ hours
1 hour 10 minutes active
5-6 pounds boneless pork shoulder, trimmed, cut into 2-inch chunks and patted dry
Kosher salt and ground black pepper
¼ cup extra-virgin olive oil
1 large red onion, halved and thinly sliced
1 cup dry white wine
2 tablespoons minced fresh rosemary, divided
3 bay leaves
2 teaspoons dried oregano
1 tablespoon fennel seeds
½ cup honey (see note), divided
1 tablespoon grated orange zest, plus ½ cup orange juice
3 tablespoons finely chopped fresh oregano
2 tablespoons cider vinegar
Ingredients
-
5-6
pounds boneless pork shoulder, trimmed, cut into 2-inch chunks and patted dry
-
Kosher salt and ground black pepper
-
¼
-
1
large red onion, halved and thinly sliced
-
1
cup dry white wine
-
2
tablespoons minced fresh rosemary, divided
-
3
bay leaves
-
2
teaspoons dried oregano
-
1
tablespoon fennel seeds
-
½
cup honey (see note), divided
-
1
tablespoon grated orange zest, plus ½ cup orange juice
-
3
tablespoons finely chopped fresh oregano
-
2
tablespoons cider vinegar
Directions
-
01Heat the oven to 325°F with a rack in the middle position. Season the pork with salt and pepper and toss. In a large (at least 7-quart) Dutch oven over medium-high, heat the oil until barely smoking. Add a third of the pork in an even layer and cook without stirring until well browned, about 7 minutes. Using tongs, flip the pieces and cook without stirring until well browned on the second sides, about 5 minutes. Transfer to a medium bowl and brown ½ of the remaining pork using the oil remaining in the pot, then transfer to the bowl. Add the remaining pork to the bowl; it does not need to be browned.
-
02Reduce the heat to medium and add the onion and ¼ teaspoon salt to the pot. Cover and cook, stirring occasionally, until softened, about 3 minutes. Add the wine and cook, scraping up any browned bits, until most of the liquid has evaporated, about 5 minutes. Add 1 tablespoon rosemary, the bay, dried oregano, fennel seeds and ¼ cup honey. Return the pork and any juices to the pot, pour in ¾ cup water, and stir. Cover, transfer to the oven and cook until a skewer inserted into a piece of pork meets no resistance, 2 to 2½ hours.
-
03Using a slotted spoon, transfer the pork to a large bowl and cover to keep warm. Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off and discard as much fat as possible. Stir in the orange juice and remaining ¼ cup honey. Bring to a boil over high, then reduce to medium and cook, stirring often, until a spatula drawn through the liquid leaves a trail, about 10 minutes.
-
04Off heat, stir in the orange zest, the remaining 1 tablespoon rosemary, the fresh oregano and the vinegar. Return the pork to the pot and stir to coat with the sauce. Taste and season with salt and pepper.
Shop the Milk Street Store
Reviews
January 28, 2023
Excellent and interesting
I’ve made this pork many times. My family loves it
This was a great dish! It was so tasty and pretty easy too. After making only a half recipe, 3 of us consumed the entire pot. I wish I had made the full recipe now; no leftovers. : ( Other than making a half recipe, I made two other changes. I couldn't find any decent butts on sale so I used an equal amount of boneless country ribs (another fatty cut). Secondly, I added the full amount of orange juice instead of half. (I've got a tree and my OJs are falling right and left.) All in all, we all fought over the last pieces; really delicious!
Lynne J. , Country ribs are one of my fav cuts of pork to braise and I often sub them in instead of a shoulder (butt). My understanding - based on a butchering article I read a handful of years ago when I first discovered them - is they are sourced close to the shoulder and can be used in similar recipes. Great that you tried them here. Thanks for sharing your feedback!
I made this yesterday with country pork ribs. Tasted wonderful. I just noticed the video calls for adding 3/4 cup water but recipe does not include the water. Which is correct Milk Street?
Hi Rose -
You're right. The version on the website needs to be updated. We found some folks were having issues with scorching that we were not. We decided to revisit the recipe and add 1/2 cup of water just to make sure everyone had success. We will make sure this recipe online gets updated ASAP! Thanks for pointing out the discrepancy!
Best,
The Milk Street Team
I do not like orange juice. Is there something else I could use instead of the orange juice in this recipe?
Hi Raymond -
Since the dish we had in Greece included orange we never tested this with any other flavors. That being said, I think you could substitute with lemon here but may have to increase the honey to balance the acidity of the lemon since it's not nearly as sweet as orange juice.
Best,
The Milk Street Team
What's the best semi quick side dish for this? Rice or potatoes seem so boring for such an amazing recipe. We've made this twice and want to wow guests, but need direction on the best side for it, please. The recipe is fantastic.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
The flavors in this dish are wonderful, but I need guidance on cooking time for a half recipe. I followed the instructions for the full recipe. It seemed overcooked. Can anyone offer some advice?