Tender pork and potatoes baked in beer and orange sauce

The classic Greek dish with the refreshing addition of beer and orange juice for extra flavour! An ideal Sunday meal for all seasons!

Cooked by Rena Toyia,

a well-known cook and restaurateur
"BHMAgourmet" magazine of "TO BHMA" newspaper (2012)

Ingredients (for 6-8 people):

1.400-1.600 gr. of pork meat, cut in portions (from the shoulder or the neck)

2 Kg of medium potatoes, peeled and cut in medium slices

salt
pepper
2-3 cloves of garlic, minced (optional)

2 tbsp of fresh oregano leaves, finely chopped

2-3 sprigs of fresh rosemary

3 medium sweet oranges, cut in thin slices (pitted)

1 large bottle of lager beer

1/2 cup of olive oil

1 small glass of fresh lemon juice

3 glasses of water

Method:

Preheat the oven to 200°C-220 °C.

Rinse the meat well and season generously with salt and pepper and transfer into a spacious oven pan.

Peel and cut the potatoes and transfer into a large bowl.

Season with salt and pepper, sprinkle with the oregano and the rosemary, add the orange slices and the garlic (if used). Mix the ingredients thoroughly and arrange around the meat in the pan.

Pour over with the beer, the oil, the lemon juice and the water. Cover the pan with a piece of aluminium foil and put in the oven.

Place the pan on the middle shelf of the oven and cook for about 2 hours, checking often if the food needs any water added.

Take the pan out of the oven, gently stir the meat (not the potatoes) and put back in the oven uncovered to continue cooking for another 10-15 minutes or until the food gets a nice golden colour.

Take out of the oven and serve while it is still hot.

Best company for this recipe is nothing else but feta cheese and fresh crusty bread.