Join! 12 weeks for $1

.
On a Greek island, we learn to balance sweet and savory
Milk Street Bowtie Ikarian Braised Pork with Honey, Orange and Rosemary

Ikarian Braised Pork with Honey, Orange and Rosemary

3¼ hours 1 hour 10 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Ikarian Braised Pork with Honey, Orange and Rosemary

Free

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
  1. 01
    Heat 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.
    See Demo
    ikarian-honey-orange-braised-pork-step-1
  2. 02
    Reduce 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.
    See Demo
    ikarian-honey-orange-braised-pork-step-2
  3. 03
    Using 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.
    See Demo
    ikarian-honey-orange-braised-pork-step-3
  4. 04
    Off 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.
    See Demo
    ikarian-honey-orange-braised-pork-step-4
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.
.
In the store
More

Mains

Reviews
Judy T.

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?

Lynne J.

Judy, I made a half recipe which was cooked in 1 1/2 hours. However, I used boneless country style ribs, which when cut into pieces were slightly smaller in size. Also the cut of pork wasn't exactly the same. The ribs were on sale and cheaper than the butt. Still great!

Lynne J.

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!

Michele R.

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!

Sherry V.

This was delicious! I made the full recipe because we definitely wanted leftovers. It turns out that these make a wonderful filling for soft tacos. Add toppings to taste like onion (would have used pickled onion if I had it on hand), cilantro, avocado and cojita cheese.

Jennifer B.

happy to see all the comments. I agree this was terrific. I used a whole bone-in butt roast and browned on all six sides. I roasted it whole for four hours and it fell off the bone beautifully. great combo of honey, orange and spices.

Debbie A.

I just made this tonight for 6 of us, two are kids, and it was a total hit. I made taziki to have on the side. But hands down this was a totally different dish and everyone loved it.

christine d.

WOW, this was so good. The orange and honey reminded me of orange marmalade. I can't wait to make this again.

Rose H.

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?

Lynn C.

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

Janine W.

I made this last night. It smelled ah-mazing but I am just not a fennel fan at all. I wanted to make the recipe as is but I personally couldn't get passed the fennel. Do you think that I could replace the fennel with cumin seeds or just do a complete omission of the spice all together?

Kent G.

I'm teaching myself to like fennel and this recipe makes it easy to do that. Did not modify the recipe. This is a keeper and will add to the cooking list. Thank you.

Raymond W.

I do not like orange juice. Is there something else I could use instead of the orange juice in this recipe?

Lynn C.

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

Katherine K.

My husband and I made this today and we LOVE it!!! It's going to be a staple with us. Can't wait to try out more recipes!!

Bodi L.

This is incredibly delicious. Next time we'll make it with less honey - we put in less than the 1/2 cup called for, and it was a little too sweet. But definitely make again!

Bill O.

I thought it was delicious. Flavor profile reminded my wife and I of a Chinese Orange Beef

Michelle H.

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.

Lynn C.

Hi Michelle -

We think this pearl couscous salad would be great with the pork! The light, fresh flavors really balance the rich, sweet flavors of the pork. Enjoy!

Best,
The Milk Street Team

https://www.177milkstreet.com/recipes/pearl-couscous-zucchini-salad-tomato-vinaigrette-shaya


Down arrow

Ikarian Braised Pork with Honey, Orange and Rosemary

Get Ready to Cook

6-8

Servings

3¼ hours

1 hour 10 minutes active

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.

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

Step 1 of 4

Brown Pork

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

Heat 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.

Step 2 of 4

Combine Ingredients

1
large red onion, halved and thinly sliced
½
teaspoon kosher salt
1
cup dry white wine
1
tablespoon minced fresh rosemary
3
bay leaves
2
teaspoons dried oregano
1
tablespoon fennel seeds
¼
cup honey

Reduce 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.

Step 3 of 4

Reduce Sauce

½
cup orange juice
¼
cup honey

Using 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.

Step 4 of 4

Finish and Serve

1
tablespoon grated orange zest
1
tablespoon minced fresh rosemary
2
teaspoons dried oregano
2
tablespoons cider vinegar
Kosher salt and ground black pepper

Off 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.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Mains