INGREDIENTS 120 ml (1/2 cup of Horio extra virgin oil Mountain Regions) 1 chopped garlic clove 1 kilo of pork in small portions 80 ml (1/3 cup) white dry wine Salt Pepper One pinch of salt One pinch grounded allspice 1 can of chopped tomatoes 4 cups of water (or more if necessary) 1 pack of orzo 1 tblsp Horio butter, Corfu type Grated cheese for serving
- Sautee the garlic with Horio olive oil, while adding the pork. When browned, extinguish with wine. Add salt, pepper, cinnamon, tomatoes and 3 cups of water.
- Cook the pork in medium heat and when ready, transfer both the pork and its sauce into an oven-safe pot. Add 1 spoon of Horio butter and 1 cup of water and bake in a preheated oven.
- When the sauce starts boiling, add the orzo and continue baking at 200 degrees for an extra 13-15 minutes.
- Sprinkle the casserole with cheese and serve warm.