greek

Cretan Pork with Wine and Rosemary in a Clay Pot Style

Name: Cretan Pork with Wine and Rosemary in a Clay Pot Style
Yield: 1 serving
Cuisine: greek
Ingredients: 175 g pork shoulder, cubed; 13 g olive oil; 100 g onion, sliced; 5 g garlic, minced; 75 g dry white wine; 75 g water; 3 g fresh rosemary, chopped; 2 g lemon zest; 2 g salt; 0.58 g black pepper

This braised dish pairs pork shoulder, cubed with dry white wine, fresh rosemary, chopped and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Keto Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

31 g Protein

15 g Carbohydrates

45 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

175g pork shoulder, cubed 413 kcal
13g olive oil 115 kcal
100g onion, sliced 40 kcal
5g garlic, minced 7 kcal
75g dry white wine 62 kcal
75g water 0 kcal
3g fresh rosemary, chopped 8 kcal
2g lemon zest 1 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

pork shoulderolive oilsaltblack pepper
Season pork with salt and pepper. Heat olive oil in a small heavy pot over medium-high heat and brown pork on all sides, 5 to 6 minutes.
oniongarlicfresh rosemary
Add onion and cook 3 minutes until softened. Stir in garlic and rosemary for 30 seconds.
pork shoulderdry white winewater
Pour in white wine and scrape up browned bits. Add water, cover, and simmer gently until pork is tender, 25 to 30 minutes.
Uncover and simmer 3 to 5 minutes more to reduce the sauce to a glossy glaze. Taste and adjust seasoning.
pork shoulder
Serve hot with the pan juices spooned over the pork.