Coming from a book that describes the feasts of the ancient Greeks, this is one of the most successful dishes that we cooked with Adrianna and Aglaia during our most recent herbal recipe session. The secret is in the texture of the meat and apples, while cooking time needed will depend on the quality of the ingredients used and the size of the pieces.
Pour 3 large glasses of water in 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 hour, 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 it gets golden brown.
Lower the fire and start pouring gradually the liquid as the pork is slow cooking.
After about 40 minutes, sprinkle the mint on top of the pork
and add salt and continue with the herb-scented liquid till the meat is tender.
In the meantime, bake the apples in oven: after having peeled
and chopped them in thick slices or dices,
place them on a tray, moisten with some red wine
and cookin a preheated oven at 180 celcious.
After 10 minutes, turn around the apple pieces
and cook for another 10 minutes adding more wine if needed.
Serve the meat and apples in a big platter,
dress with the pork liquids and enjoy warm.
Note: Apples can be replaced with quinces now that they are in their peak season.