Sweet and sour pork with garlic baked in paper

A rich in taste and full of aroma recipe for a hearty Sunday dinner. Baking in paper keeps the meat tender and moist and helps it to blend perfectly with the rest of the ingredients

Ingredients (for 4 people):
1Kg of pork, boneless and cut in portions (from the neck)
3 large yellow onions, cut in rings
15 cloves of garlic, peeled and kept whole
4 tbsp of olive oil
1/4 cup of celery, peeled and finely chopped
1 tsp of whole cloves
3 tbsp of honey
salt
pepper
3 tbsp of grape molasses
3 tbsp of plain vinegar
3 tbsp of strained Greek yoghurt
1/4 tea-cup of white dry wine
flour for dusting

Method:
In a heavy large frying pan warm 2 tbsp of the oil in medium to high heat. Add the onions, turn to medium-low and sauté, stirring with a wooden spoon until they get slightly coloured and soft.

Drizzle with the grape molasses and the vinegar and stir. Add the garlic, the celery and the cloves and sauté for 1-2 minutes. Transfer the mixture on a plate with a slotted spatula.

Season the meat well with salt and pepper and lightly dredge in the flour.

Preheat the oven to 220°C.

Clean the frying pan with kitchen paper and warm the rest of the oil on medium to high heat. When ready, add the meat pieces and sauté until they get nicely coloured on all sides. Pour over with the wine and the honey, simmer for 1 minute and take off the heat.

Check out for salt and pepper and season accordingly if needed. Transfer the onions back to the frying pan, add the yoghurt and gently stir the food.

Get a large piece of baking paper and fold to have a double layer of paper. Transfer the food with its juices in the center of the paper and close carefully into a packet. Tie the packet with some cooking twine making sure that the filling won't escape during baking.

Wrap the packet with some foil and place it in a roasting pan. Pour in the pan a cup of warm water and put in the oven.

Bake for about 45 minutes and then check if the meat is very tender and left with nice juices. If needed leave to cook for a bit longer.

Serve immediately, directly off the baking paper, placing it on a serving plate and accompany with a green salad, fried potatoes or plain rice pilaf.