Pork casserole
Tradition meets flavor in this delicious recipe. Cook and travel to picturesque Metsovo, enjoying its luscious countryside aromas.
Pork casserole


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


  1. 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.
  2. 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.
  3. When the sauce starts boiling, add the orzo and continue baking at 200 degrees for an extra 13-15 minutes.
  4. Sprinkle the casserole with cheese and serve warm.