This summer in Christchurch I have been enjoying an abundance of the most juicy, flavoursome tomatoes. My local Mt Pleasant farmers market has been offering vine tomatoes, big meaty heirloom tomatoes and cherry tomatoes. My husband has been requesting that I make this dish quite a few times over Summer. It is based on a very rustic Greek Cypriots casserole. I love the simplicity of it; big chunks of pork shoulder, new potatoes, tomatoes, onions and a few spices cooked slowly in the oven in my round earthenware dish. It is utterly divine served with rocket and a drizzle of good balsamic vinegar. This is rustic and simple food exactly how I like it.
Recipe – Hirino spithkasimo/Greek Style Pork
1 kg shoulder of free farmed pork, cut into fist size pieces
- 1 kg waxy potatoes, peeled and quartered
- olive oil for drizzling
- 2 tsp cumin
- 1 tsp cinnamon
- 3 onions, peeled and sliced lengthways
- 1 crushed garlic clove (optional)
- 5 tomatoes, (more if in season) sliced lengthways
1. Fry the onions gently in olive oil until translucent and softened quite a bit. Be careful not to brown or burn at all. Once done set aside for a minute. Put the pork and potatoes in a large earthenware dish.
2. Pour a good drizzle of oil in the dish and mix around well. Add the spices and mix again.
3. Lay the onions and tomatoes over the top pour over a little more oil and season.
4. Cover with foil and cook in a hot oven (200C) for around 1 hour, then lower the heat to 180C and remove the foil and cook for another hour till browned. Keep an eye on it to ensure it doesn’t burn.
5. Serve straight from the earthenware dish with rocket and a drizzle of balsamic vinegar.