120 ml (1/2 cup of Horio extra virgin oil Mountain Regions)1 chopped garlic clove1 kilo of pork in small portions80 ml (1/3 cup) white dry wineSaltPepperOne pinch of saltOne pinch grounded allspice1 can of chopped tomatoes4 cups of water (or more if necessary)1 pack of orzo1 tblsp Horio butter, Corfu typeGrated cheese for serving
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