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Pork with Apples and Herbs




Ηands on

The feasts of the Ancient Greeks were legendary, and many authors of the time have written about their richness and sophistication. That said, it’s rarely possible to cook anything from a historical cookbook, as both the ingredients and methods differ a lot from what we know and use today. However, this specific recipe is an exception, and it has been a success every time we’ve tried it. The secret stands in patiently boiling the meat in herb-scented water till super-tender. It is a trick that one could use as inspiration for many other recipes as well!



Pour 3 large glasses of water into a large pot together with the bay leaves, pepper, thinly chopped leek and crushed fennel seeds. Cover the pot and let boil on low fire for about 1 hr, then set aside and let cool.


Mix the olive oil with the honey and use the mixture to sautè the pork on medium-high fire until all sides are golden brown.


Lower the fire and start pouring gradually the herbed liquid, as the pork is slow cooking. After about 40 mins, sprinkle the mint on top of the pork and add salt. Continue pouring the herb-scented liquid till the meat is tender.


In the meantime, bake the apples in the oven: after having peeled and chopped them into thick slices or diced them, place them on a tray, moisten them with some red wine and cook in a preheated oven, at 180°C/356°F. After 10 mins, turn around the apple pieces and cook for another 10 mins adding more wine if needed.


Serve the meat and apples on a big platter and enjoy warm.



600 g tender pork meat, chopped in dices

2 Bay Leaves
1 large leek, thinly sliced
1 tbsp Fennel Seeds, freshly ground
500 g red apples
2 tbsp olive oil
2 tsp honey
2 tsp dried Peppermint Leaves leaves
Sea salt & pepper


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