INGREDIENTS

• 100 ml extra virgin olive oil
• 1 kg pork shoulder, diced
• 2 brown onions, sliced
• 1cinnamon stick
• 500gcrushed tomatoes
•  Chicken stock to cover by 3cm
• 500gDodoni Feta, crumbled
• 40 g butter
•  Salt, to season
•  Kefalograviera cheese, shaved

METHOD

1Heat a heavy based pot until smoking. Add half the olive oil and pork and cook until completely browned. Remove meat and set aside

2Add remaining olive oil and sweat onions and garlic until soft

3Add pork, cinnamon, tomatoes and chicken stock. Cover and braise in oven at 170°C for 2 hours until pork is tender.

4Stir in kritharaki pasta, kefalograviera cheese and bake for a further 20 minutes

5Remove from the oven and stir in feta and butter. Season with salt

6Serve topped with kefalograviera shavings