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On a Greek island, we learn to balance sweet and savory
Ikarian Braised Pork with Honey, Orange and Rosemary
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.
Ingredients
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5-6
pounds boneless pork shoulder, trimmed, cut into 2-inch chunks and patted dry
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Kosher salt and ground black pepper
Directions
Pardon the interruption
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