Pork braised in wine with mushrooms. A winter recipe for the whole family

A warm, hearty, home-cooked dish, the kind that fills the house with delicious aromas and brings the whole family together around the table.

Ingredients (serves 4)

1 kg pork shoulder or neck, cut into portions

400 g mushrooms (white or brown), sliced

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 glass dry white wine

3 tbsp olive oil

1 tsp tomato paste (optional, for a richer flavor)

1 bay leaf

Salt, freshly ground pepper

1 glass hot water or stock

Preparation (step by step)

1. Heat the oil in a deep pot over medium-high heat.
2. Brown the pork on all sides. This helps it retain its juices.
3. Add the onion and sauté for 2–3 minutes, until softened.
4. Add the garlic and, if using, the tomato paste. Stir well for 30 seconds.
5. Deglaze with the wine and leave for 2–3 minutes to let the alcohol evaporate.
6. Add the mushrooms, bay leaf, salt, and pepper.
7. Pour in the hot water or stock, reduce the heat, and cover.
8. Simmer for 45–60 minutes, until the meat is tender and the sauce has thickened.

How to serve

• It goes perfectly with:
• mashed potatoes
• plain rice or pilaf
• Greek hilopites pasta or macaroni
• rustic bread for dipping in the sauce

Little tips:

• If it looks like it’s drying out, add a little hot water, not cold.
• Don’t rush it: slow cooking makes the pork tender.
• For a milder flavor, use less garlic.
• The dish tastes even better the next day.